KEY LIME PIE
You can make this pie with regular limes, or use finger limes for an extra special treat!
½ cup toasted pecans
½ packet Granita biscuits
1 tablespoon sugar
¼ tsp cinnamon
60g butter, melted
2 large egg yolks
1 tin (400g) sweetened condensed milk
½ cup fresh lime juice (approx. 6 limes)
Grated zest of 1 lime
Preheat oven to 180°C. Butter or spray a 22cm pie dish.
In a food processor, finely grind the pecans, biscuits, sugar and cinnamon. Add the melted butter and process until completely combined.
Press mixture into bottom and up the sides of the pie tin/dish. Do this using the back of a large spoon. Bake approx. 8 minutes or until lightly browned. Let cool.
In a large bowl, beat egg yolks into the condensed milk. Stir in the lime juice and zest. Spoon into cooled crust and bake until set and crust is golden brown around edges, approx. 10 – 15 minutes.
Let cool and then refrigerate for at least one hour.
Serve with a dollop of cream.
Thanks to Nelleke Gorton for this recipe, which she demonstrated at the 2017 Autumn Nethercote Produce Market.