KEY LIME AND ELDERFLOWER PIE
Ingredients
- 175g/6oz digestive biscuits (or ginger biscuits)
- 80g/3oz butter
- melted
- 50g/2oz caster sugar
- 1 x 400g/14oz tin condensed milk
- 100ml/3½fl oz freshly squeezed lime juice (about 3 limes)
- 1 lime
- zest only
- finely grated
- 75ml/2½fl oz elderflower cordial (one that has a 1 to 10 dilution ratio)
- 3 free-range egg yolks
- 200ml/7fl oz double cream
- icing sugar
- to taste
- mint sprigs
- for garnish
Directions
- For the biscuit base
- finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively
- pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar
- stirring well to combine.
- Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin
- and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes
- or until firm.
- Preheat the oven to 170C/325F/Gas 3.
- For the filling
- in a large mixing bowl whisk together the condensed milk with the lime juice
- lime zest
- elderflower cordial
- egg yolks and half the cream until the mixture thickens.
- Pour mixture into the pie crust
- give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble.
- Set aside to cool for half an hour in the baking tin
- then chill the pie in a refrigerator for as long as possible.
- When ready to serve
- whip the remaining cream with icing sugar
- to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie.
- Serve in slices with a few mint leaves for garnish.
