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Key Lime Pie
For our dinner party on 31 December we had an American theme to the menu; the pudding was Key Lime Pie. Having heard about it, and seen it on television programmes, I was keen to cook one (particularly as it includes my favourite ingredient, condensed milk). So I had a search online for recipes.

Key Lime Pie originated in Florida in the 1800s. Before refrigeration, fresh milk was difficult to store in a warm state, so condensed milk became particularly popular. Originally made with a pastry base, many of the recipes I found called for a “Graham Cracker” base, for which I assumed I could substitute digestive biscuits. The pie filling is traditionally made with key limes, a smaller, tangier type of lime found in Florida. As they are not commonly available in St Andrews, I plumped for regular limes. The pie is sometimes served with a meringue topping, rather like lemon meringue pie, but I chose not to go in that direction.

I made the pie in individual ramekins; the instructions below made eight. I cooked them for twelve minutes, which left them with a dry, cheesecake-style texture, which was pleasant, but I guess seriously overcooked. Next time I’ll try cooking them for eight minutes if I do it in ramekins again. I guess making a single larger pie would require a longer cooking time than the ramekins.


1 tin of condensed milk
250ml lime juice
zest of 2 limes
5 egg yolks
digestive biscuits for base
butter for base
cream for whipping


Make a pie base from crushed digestives and melted butter, and put it in the pie tin.

Blend the condensed milk with the egg yolks.

Add the lime juice and zest to the mixture, and blend.

Put the mixture on top of the pie base, and bake at 180C until ready (perhaps 8 to 10 minutes). Chill before serving with whipped cream.

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This is my favorite dessert

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