Name: Key Lime Pie
Prep time: 5 h 30 min
Cook time: 45 min
Total time: 6 h 15 min
Ingredients: 200 g digestive biscuits; 100 g butter; 300 g sour cream; 1 tin (á 397 g) condensed milk; 2 tsp lime zest; 100 ml lime juice ( 3 limes); 100 ml whipping cream; 2 tsp granulated sugar; some lime zest

Key Lime Pie

Print Recipe

Author: Emma Ivane
Prep Time: 30 minutes
Freezing: 5 hours
Cook Time: 45 minutes
Total Time: 6 hours 15 minutes
Yield: 10 pieces 1x

Ingredients

Scale

Biscuit base

200 g digestive biscuits
100 g butter

Filling

300 g sour cream
1 tin (á 397 g) condensed milk
2 tsp lime zest
100 ml lime juice ( 3 limes)

Decoration

100 ml whipping cream
2 tsp granulated sugar
some lime zest

Instructions

Preheat the oven to 175 degrees celsius (347 °F). Butter and line a 24 cm loose base pie pan.

Crush the biscuits and add the melted butter. Press the mixture onto the bottom and the sides of the pan.  Mix all the ingredients for the filling. Pour the mix into the pan. Bake in the middle of the oven for  10 minutes. Turn the oven off and allow the pie to cool in the oven for  30 minutes. Allow to cool to room temperature and then refrigerate for at least 4 hours or overnight.

Remove the pie from the pan and transfer onto a serving plate.

Whip the cream and add the sugar. Transfer the whipped cream into a piping bag with an open star nozzle. Decorate the pie with whipped cream pipings and some lime zest.

Find it online: https://www.emmaivane.com/en/recipes/key-lime-pie/