December 21, 2010

Key Lime Pie

I first tried this sinful pie at PS Cafe. Friend and I decided to give ourselves a good lunch break and drove all the way there to have a good meal to enjoy ourselves before delving into the stressful work again... even on a Friday.

The place was crowded with chic young and dressed up tai-tais. As we lament about the life that we have vs theirs, we reckoned that we NEED to have desserts and we chose Key Lime Pie and others (yah, more than one).

Their Key Lime Pie looked pretentiously odd in lime green color (later I realized it's due to coloring being added) but instantly wowed me at the first bite. It was smooth, full of citrus tang and absolutely creamy. Hmmm... I think I am going back there again.

So when I was home, I went about searching for recipes and found it on Jamie Oliver's site. It is really easy to make.

The result is a slightly dense pie, not as smooth and soft as the one in PS Cafe and not enough zing to it. Nevertheless it was close enough. I would definitely up the amount of lime juice, reduce slightly on the condensed milk the next time I make this again.

Key Lime Pie
From Jamie Oliver's site but contributed by Andy Harris

• 4 egg yolks
• 400ml condensed milk
• 6 tbsp fresh lime juice
• 200ml double cream
• Lime zest (optional), to serve

• 12 digestive biscuits 
• 45g caster sugar 
• 135g melted unsalted butter


  1. Preheat oven to 175C.
  2. For the pie crust, lightly grease a 22cm (across the top) metal or glass pie dish with a little of the melted butter. 
  3. Blend digestive biscuits, caster sugar and remaining melted butter in a food processor until the mixture resembles breadcrumbs.
  4. Transfer to pie dish and spread over the bottom and up the sides, firmly pressing the mixture down. 
  5. Bake for 10 minutes, or until lightly browned. Remove from oven and place dish on a wire rack to cool.
  6. For the filling, whisk the egg yolks in a bowl. Gradually whisk in condensed milk until smooth. Mix in lime juice, then pour filling into pie crust and level over with the back of a spoon.
  7. Return to the oven for 15 minutes then place on a wire rack to cool. Refrigerate for 6 hours or overnight.
  8. To serve, whip 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. (I added the lime zest into the filling itself)

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