Key Lime Pie

by Barry Lewis


300g Ginger biscuits

160g butter , melted

1 x 397g tin condensed milk

3 egg yolks, separated

finely grated zest and juice of 4 limes plus extra to decorate

150g caster sugar

sachet of cream of tartar

Mrs Barry and I show you how to make an easy key lime pie recipe. A delicious ginger biscuit base, zingy lime filling, topped with a chewy meringue.
This is part of our emotion cookbook with Morrisons, to date we have shown you how to make fish finger sandwiches and some gorgeous peppercorn steak.

So to make this key lime pie we do it in three key steps. The base, lime filling and a meringue topping.

First up combine the bashed biscuits with the melted butter into a bowl, mix well to coat all over with a spatula then press into a loose bottomed flan tin and also press up the sides to create a crust. You can either bake this now or place in the fridge while you make the filling for a no bake version. To bake it you would need to pre-heat oven to gas mark 4 or equivalent see cooking conversions chart and bake for 10 minutes, before allowing to cool.

Meanwhile make the filling by whisking together the egg yolks with the condensed milk and the juice and zest of the limes. When ready to do so pour into the biscuit base and bake in the oven for 20 minutes or until firmed and just starting to brown at the same temperature above. Place the key lime pie in the fridge to cool fully for a good 3 hours before proceeding to the next step.

Whip up the egg whites until stiff peaks form gradually adding in the sugar until glossy and also the cream of tartar. With the cooled filling ready, add the meringue on top and either bake for a few minutes to brown the meringue or flame with a chefs torch. Delicious!