LOCAL CHEF RYAN BROKENBROW'S RECIPE
Key Lime Pie
I love citrus desserts, that contrast of sweet and sour makes my mouth water every time I think of a sharp creamy key lime pie. Traditionally using the Key lime that grows in the Florida Keys which are smaller and sharper than standard limes, but both work just as well.
Ingredients
- 262g x Milk Chocolate Hobnobs (1 Pack)
- 100g x Butter
- 397g x Condensed Milk
- 3 x Medium Egg Yoks
- 4 x Limes (Juice and Zest)
- 120ml x Double Cream
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Method
Melt the butter.
Bash up your biscuits, using a food processor or a rolling pin.
Mix the butter into the crushed biscuits, then press into a 22cm loose based tart tin.
Bake for 10 minutes at 160C/140C fan/Gas 3 – then take out and leave to cool for 10 minutes.
Meanwhile whisk the egg yolks for 5 minutes until foamy and pale in colour.
Add the condensed milk and whisk for a couple more minutes.
Add the lime juice and zest, save a little of the zest to decorate the top with.
The lime juice will instantly thicken the mix, pour on to the biscuit base tart and bake for a further 15 minutes.
Take out of the oven and leave to cool for a minimum of 1 hour but longer is better if you can wait. Ideally overnight as the flavour of the lime will get better.
Decorate by whipping the double cream and piping it on to the pie and finish with a little fresh lime zest.
