LIME PIE

From Graeme Cawsey, Taranaki’s Western Institute of Technology tutor – his take on the classic key lime pie.

4 large free-range eggs
400ml condensed milk
5 limes (to give 6 tabs of lime juice)
200ml double cream for serving
135g butter
12 digestive biscuits
45g caster sugar

Heat the oven to 175 degrees C.  Lightly grease a 22cm metal or glass pie dish with a little of the butter.

To make the biscuit crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs. Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.

For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth. Mix in 6 tabs lime juice, then pour the filling into the pie crust and level over with the back of a spoon.  Place in the oven 15 minutes, then rest on a wire rack to cool.  Once cooled, refrigerate for 6 hours or overnight.

Garnish with candied limes. To serve, whip the cream until it just holds stiff peaks.  Add dollops of cream to the top of the pie, and grate over some lime zest for extra zing if you like.

To make candied limes heat oven to 100 degrees C and line a baking tray with parchment or wax paper. Cut 2 small limes crosswise into slices, as thin as possible. Arrange in a single layer on tray. Sprinkle lime slices with ¼ cup sugar. Bake for 90 minutes or until limes are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.

Recipe courtesy NZ Gardener, Garden Diary