O-M-G. This key lime pie is amazing. It is full of lime flavour combined with the texture of the biscuit base and dollops of whipped cream to break up the tart of the filling. It is so easy to make and too good to resist. Enjoy x x
250g plain, sweet biscuits (I used buttersnap)
115g unsalted butter, melted
3 cups of sweetened condensed milk (2 cans will be just under and that is enough)
1/2 cup of sour cream
1/2 cup of lime juice (can be a mixture of fresh limes and bottled juice but make sure to include some fresh)
1 Tbsp of lime zest
2-3 drops of green food colouring
Whipped cream and lime to garnish
Prepare biscuit base by blitzing the biscuits in a food processor until they resemble crumbs. Add melted butter and mix until combined.
Press biscuit mixture in to a round cake tin, lined with baking paper. Use the bottom of a glass or a spatula to spread the base out and up the sides of the tin. Put in the fridge to chill while you are preparing the filling.
Preheat oven to 175 C. In a medium bowl, combine condensed milk, sour cream, lime juice and lime zest. Mix well until all ingredients are combined and mixture is smooth and creamy. Fold in the food colouring.
Pour filling over the biscuit base and smooth out. Put in the middle of the oven and bake for 6-10 minutes until tiny little pin-prick bubbles start appearing. DO NOT BROWN! If you don't see the bubbles then take the mixture out at 10 minutes as it will be enough time to thicken the mixture.
Cover the pie and place in the fridge to cool completely for about 4 hours or overnight.
When you are ready to serve, whip the cream with a tsp of vanilla extract until nice and thick. Place in a piping bag and pipe rosettes around the edge of the pie. Slice a few circles of lime to garnish.