Apparently, Key Lime Pie was favoured by the sponge fishermen of the Florida Keys. The pie can be made with few ingredients that require no refrigeration (handy when you spend contiguous days on a boat) and without an oven, although today we bake it for a short time, as people tend to get all panicky about raw eggs. The reaction between the lime juice, condensed milk and egg yolks is enough to thicken it, souring it really. Some recipes use the egg whites to make a meringue topping, but the recipe I used simply had cream dolloped on top, with a scattering of lime zest.
300g digestive biscuits (graham crackers or Hob Nobs)
150g butter, melted
397g tin of condensed milk
3 egg yolks
zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar (powdered sugar)
extra lime zest, to decorate
Heat the oven to 160°C/fan 140°C/gas 3/325°F.
Turn the biscuits to crumbs, either in a food processor, or by putting in a strong plastic bag and bashing with a rolling pin. Mix the biscuits with the melted butter.
Press into the base and up the sides of a 22cm loose based tart or cake tin. I found using a glass tumbler really helped with this, by stamping/pressing it roughly into shape and then rolling the glass gently around the inside. I used a cutlery knife to level off the top edge, then gently shook out the excess. Bake for 10 minutes and allow to cool.
Whisk the egg yolks in a large bowl with electric beaters for a minute, then add the condensed milk and whisk for 3 minutes, then add the lime zest and juice and whisk for a further 3 minutes.
Pour the filling into the cooled base and return to the oven for 15 minutes. Cool then chill for at least 3 hours or overnight.
When ready to serve, gently whip the cream and icing sugar together and dollop (or pipe) on top, scattering lime zest to finish.
Find more images from this photoshoot at Stocksy United.