My previous recipe for Deconstructed Hazelnut Torte required 6 egg whites so this Key Lime Pie recipe is what I made to use up the 6 egg yolks. There are lots of different versions of Key Lime Pie out there with varying amounts of eggs and sweetened condensed milk; I had more egg yolks than most of the recipes and used less sweetened condensed milk as I didn’t want it to be too sweet. I used frozen lime juice that I keep in ice cube trays.
1 pkt wine biscuits (or gingernuts if you like a spicier finish)
80g melted butter
6 egg yolks
400 ml sweetened condensed milk
6 tbsp lime juice
Lightly grease a 22cm springform tin or pie dish.
Pulse the biscuits in a food processor until the mixture resembles breadcrumbs. Add the melted butter and stir until well combined.
Press the biscuit mixture firmly over the bottom and up the sides of the pie dish.
Bake for 10 minutes at 180C until lightly browned. Remove from oven.
For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
Mix in lime juice, then pour the filling into the pie crust and level with the back of a spoon.
Return to the oven for 15 minutes, then place on a wire rack to cool.
Serve with a garnish of lime zest and whipped cream.