200 grams of Digestive biscuits
100 gram melted butter
For the Key Lime pie filling:
400 grams sweet condensed milk
4 egg yolks
1 decilitre of Key Lime freshly squeezed juice
And the peel of the cleaned Key limes.
1, Preheat the oven to 175 C (350 F)
2, Crush the Digestive biscuits in a mixer, and then add the melted butter. Mix well.
3, Scoop the mixture into to a pie plate that has the 22 cm (9-9,5 inch)
Press it to an even layer in the bottom and at the edges.
4, Bake the pie crust at 175C (350 F) for 10 minutes. And then set it aside while you make the filling.
5, Mix the condensed milk with the egg yolks. And then add the lime juice. You can add the peel in some tea filters. And then after 30 minutes you just remove the peel. If you don’t have any filters, then you can drain the mixture.
6, Fill the pie crust with the mixture.
7, Bake at 175 C (350 F) for about 15-20 minutes. It’s done when you stick a knife in the middle and it comes out clean from the mixture.
Serve with some whipped cream!
Text and photo Malin Nordblom
Fab Foodie Swede
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