Hairy Bikers Key Lime Pie is made with digestive biscuits, butter, caster sugar, eggs, limes, condensed milk, vanilla extract, cream of tartar, blueberries, and whipped cream. This easy Key Lime Pie recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Hairy Bikers Key Lime Pie Ingredients
For The Base:
- 175g Digestive Biscuits
- 80g Butter, Melted (Specify Salted Or Unsalted As Preferred)
- 50g Caster Sugar
For The Filling:
- 3 Large Free-range Eggs, Separated
- 2 Limes, Finely Grated Zest, And Enough Juice To Make 125ml
- 210ml Condensed Milk
- 80g Caster Sugar
- ½ Tsp Vanilla Extract
- Pinch Of Salt
- ½ Tsp Cream Of Tartar
To Serve:
- Fresh Blueberries
- Whipped Cream (Specify Amount As Needed, E.g., 200ml Whipped)
How To Make Hairy Bikers Key Lime Pie
- Prepare the Oven and Pie Case: Preheat the oven to 180°C (350°F/Gas 4). Finely crush the digestive biscuits using a rolling pin in a plastic bag or pulse them to crumbs in a food processor. Transfer to a mixing bowl. Melt the butter and pour over the biscuit crumbs. Add the sugar and mix well. Evenly spread and press the mixture into a 23cm pie case, covering the sides. Level off any excess mixture.
- Make the Filling: In a bowl, whisk the egg yolks until pale and fluffy, which typically takes about 3-5 minutes. In a separate bowl, combine the lime zest, lime juice, and condensed milk until smooth. Add this to the egg yolk mixture and mix until smooth. Pour this filling into the pie case.
- Create the Meringue: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar while continuing to whisk. Once incorporated, add the vanilla extract, salt, and cream of tartar, and whisk until stiff peaks form. Spoon this meringue over the filling, using a fork to create peaks.
- Bake: Place the pie in the oven and bake for 15-20 minutes, or until the meringue is golden-brown.
- Cool and Serve: Allow the pie to cool at room temperature before refrigerating to chill completely, ideally for at least 2 hours. Serve with fresh blueberries and whipped cream.
Recipe Tips
- Measure Carefully: It’s very important to use the right amounts of lime juice and zest. If you use too much or too little, it will change how your pie tastes and feels.
- Use Room Temperature Eggs: Make sure your egg whites are not cold when you start to beat them. This makes your meringue fluffier.
- Cool the Pie Base: After you press the biscuit mix into the pie tin, put it in the fridge for 20 minutes before you add the filling. This stops the base from getting wet.
- Mix Just Right: When you add the lime to the condensed milk, mix them just enough to blend them. If you mix too much, the filling could become too liquid.
- Make Good Meringue Peaks: When you put the meringue on the pie, use a fork to make sharp peaks. This makes the pie look nice and helps the peaks get a good color in the oven.
What To Serve With Key Lime Pie
Key Lime Pie pairs well with a simple green salad, fresh fruit salad, or a light soup. It can also be served alongside iced tea, coffee, or a glass of sparkling water.
How to Store Key Lime Pie
- Refrigerate: Keep the Key Lime Pie in the refrigerator covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.
- Freeze: You can freeze the pie for up to 3 months. Wrap it tightly with plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.
Key Lime Pie Nutrition Facts
- Calories: 450
- Fat: 25 grams
- Carbohydrates: 60 grams
- Protein: 7 grams
- Sugars: 40 grams
- Sodium: 300 milligrams
- Cholesterol: 200 milligrams
Try More Hairy Bikers Recipes:
- Hairy Bikers Banoffee Pie
- Hairy Bikers Apple Tarte Tatin
- Hairy Bikers Plum Crumble
- Hairy Bikers Orange And Almond Cake
- Hairy Bikers Lemon Curd
Hairy Bikers Key Lime Pie
Description
Hairy Bikers Key Lime Pie is made with digestive biscuits, butter, caster sugar, eggs, limes, condensed milk, vanilla extract, cream of tartar, blueberries, and whipped cream. This easy Key Lime Pie recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
For The Base:
For The Filling:
To Serve:
Instructions
- Prepare the Oven and Pie Case: Preheat the oven to 180°C (350°F/Gas 4). Finely crush the digestive biscuits using a rolling pin in a plastic bag or pulse them to crumbs in a food processor. Transfer to a mixing bowl. Melt the butter and pour over the biscuit crumbs. Add the sugar and mix well. Evenly spread and press the mixture into a 23cm pie case, covering the sides. Level off any excess mixture.
- Make the Filling: In a bowl, whisk the egg yolks until pale and fluffy, which typically takes about 3-5 minutes. In a separate bowl, combine the lime zest, lime juice, and condensed milk until smooth. Add this to the egg yolk mixture and mix until smooth. Pour this filling into the pie case.
- Create the Meringue: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar while continuing to whisk. Once incorporated, add the vanilla extract, salt, and cream of tartar, and whisk until stiff peaks form. Spoon this meringue over the filling, using a fork to create peaks.
- Bake: Place the pie in the oven and bake for 15-20 minutes, or until the meringue is golden-brown.
- Cool and Serve: Allow the pie to cool at room temperature before refrigerating to chill completely, ideally for at least 2 hours. Serve with fresh blueberries and whipped cream.
Notes
- Measure Carefully: It’s very important to use the right amounts of lime juice and zest. If you use too much or too little, it will change how your pie tastes and feels.
- Use Room Temperature Eggs: Make sure your egg whites are not cold when you start to beat them. This makes your meringue fluffier.
- Cool the Pie Base: After you press the biscuit mix into the pie tin, put it in the fridge for 20 minutes before you add the filling. This stops the base from getting wet.
- Mix Just Right: When you add the lime to the condensed milk, mix them just enough to blend them. If you mix too much, the filling could become too liquid.
- Make Good Meringue Peaks: When you put the meringue on the pie, use a fork to make sharp peaks. This makes the pie look nice and helps the peaks get a good color in the oven.
Hairy Bikers Key Lime Pie, Key Lime Pie Uk Recipe