A real treat for the iN10 team is Key lime pie, known as Kaye lime pie, thanks to the lovely member of the team who treats us all to it now and again – though not often enough!
This version is equally delicious.
The combination of limes, cream and condensed milk is just right. With this around, diets are so last week! Taken from Simply Simon’s: The Diner Cookbook, by Black & White.
300g Chocolate Hobnobs
3 medium egg yolks
400g tin condensed milk
Zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
50g dark chocolate shavings
Preheat oven to 160C/140C/gas mark 2.5.
In a food processor, blitz the biscuits so they resemble a breadcrumb texture. You can also bash them with a rolling pin in a bag. Place in a bowl.
In a small pan, melt the butter and add to the biscuits and mix through. Pop the mixture into a 22cm tart tin, and press it down so it’s an even thickness across the tin and up the sides. Use the back of a dessertspoon to do this. Leave to cool.
Add the egg yolks to a bowl and whisk for about 1 minute using an electric whisk. Add in the condensed milk and whisk through for another couple of minutes. Now mix in the juice and zest of the limes, and pour the mixture into your pie base.
Pop in the oven for about 15 minutes. After this, remove from the oven and chill for at least 3–4 hours, but if you can do it overnight, all the better!
To serve, carefully take the pie out of the tin and slice a generous piece on to a plate. Add the cream to the icing sugar and whisk until you have soft peaks.
Finish the dish off by sprinkling some lime zest over the pie, and grate some of the dark chocolate on, too.
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.Subscribe