How good is the new series of the Great British Bake Off!! I wait for it week after week. I think I will try to make one of the recipes every week as the series commences – that will be my personal challenge.
It was a coincidence that I had just baked a key lime pie the previous weekend and Ryan won the star baker at the show stopper challenge of Great British Bake Off with his amazing Key lime pie! Had I seen that before I might have tried adding stem ginger to it…well I will have to make it again another time soon.
160 gm Digestive biscuits
50 gm Ginger nut biscuits
90 gm butter, melted
1 tin of condensed milk (about 400 gm)
3 medium egg yolks
zest of 3 limes (I know the traditional Key lime pie is made of ‘Key limes’ but that is not readily available in the UK, so the usual limes would have to do)
juice of 3 limes
To serve:
150 ml fresh double cream
1 tbsp icing sugar (or more as per your taste)
lime zest to decorate
- Pre-heat the oven to 140 ˚C (fan oven).
- Put the biscuits in the food processor and whizz till it forms uniform crumbs.
- Add the melted butter to the biscuit crumbs and mix with a spatula till uniformly mixed. Press this mixture into a 9″ tart tin along its base and sides. I used a loose base tart tin but you can also use springform cake tin as well. Bake this for 10 minutes and then take it out of the oven and cool. Prepare the filling while this cools.
- Using an electric mixer or a hand whip, whisk the egg yolks for about a minute. Then add the condensed milk and whisk for another 3 minutes. Add the lime zest, mix and then add the lime juice and mix for 3 minutes.
- Pour the mixture into the prepared base and bake at 140˚C fan oven for 15 minutes (the pie should have set but still a bit wobbly in the middle). It might take a few more minutes depending on oven.
- Cool the pie in the tin on a wire rack and then chill. To serve whip up the double cream with icing sugar and garnish with lime zest.
Well, I did not decorate mine show stopper style, once I have finished baking all I can think about is eating it!!!
Note to self: Add another lime juice and zest next time to make the zing a little more sharp!
Thanks for stopping by.
theflourmill 