Gingernut Key Lime Pie with Raspberry
Serves 10
A super simple yet impressive treat for your Christmas table, this pie is traditionally made with Florida key limes and takes me back to our carefree days living in the Caribbean when I’d make this silky tart most weekends for eager friends. The filling has just three ingredients and is delightfully sweet with just the right amount of tartness. Use the leftover egg whites for a pavlova to complete your table or use them to make a simple meringue topping and pop it back in under the grill for 5 minutes.
Gingernut Key Lime Pie Photo: Gretchen Lowe
Crust
Ingredients
- 1 ¼ cups crushed gingernut biscuits
- 3 tbsp sugar
- 110g unsalted butter, melted
- Pinch of salt
Method
Crush biscuits in a food processor and place in a medium bowl. Add the sugar, salt and melted butter. Blitz until combined. Press mixture onto the bottom and up the sides of 27cm
diameter x 3cm deep tart tin with a removable base. Bake pie crust in a preheated oven set at 180°C until set and lightly browned, about 10 minutes. Cool crust slightly.
Filling
Ingredients
- 2 cans of sweetened condensed milk
- 6 large egg yolks
- 1/2 cup fresh lime juice (bottled is fine)
Method
Whisk condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie in a preheated oven set at 180°C until
filling is set, about 20 minutes. Transfer to a rack and cool to room temperature. Cover and refrigerate pie until chilled (minimum 2 hours or overnight).
