Deliciously sweet Key lime pie

As delicious as they are, some sweet pies can be overdone with the same flavours, but this delicious treat guarantees a new and memorable taste.

It’s pretty normal to see an apple, cherry or lemon pie at your regular cafe or served up at a friend’s house with your afternoon cuppa. However, as tasty as they may be, it’s always nice to try something a bit different.

Key lime pies are an American delicacy but are rarely baked in Australia despite how unbelievably good they taste. This recipe is the perfect mix of sweet and tangy while also being beautifully creamy with a crunchy crust. Yum!

Ingredients

• 250g packet biscuits
• 125g butter, melted
• 4 egg yolks
• 395g can sweetened condensed milk
• 1 tablespoon finely grated lime rind
• 1/2 cup lime juice
• 2 egg whites
• Lime, thinly sliced, to serve
• Whipped cream, to serve

Method

1. Preheat oven to 180C. Grease a 3cm-deep, 24cm round loose-based tin.
2. Place biscuits in processor and pulse until they resemble fine breadcrumbs. Pour melted butter in processor. Pulse until combined. Spoon mixture into pan. Press into base and sides to mould into shape.
3. Place tin on baking tray. Bake for 8 to 10 minutes until lightly golden. Leave to cool.
4. Reduce heat of oven to 160C. Add egg yolks to a bowl. Beat with electric mixers until pale and thick. Gradually add condensed milk, lime rind and lime juice. Beat together. In separate bowl add egg whites and beat until soft peaks form.
5. Fold egg whites gently into yolk mixture. Spoon mixture into cooled crust. Bake for 15 to 18 minutes until the filling is still slightly wobbly in centre but just set. Leave to cool. Place in refrigerator for 2 hours. Slice. Top with sliced lime and whipped cream. Serve.