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Momma Cherri’s Key Lime Pie

Tuesday, April 6th, 2010

As we are now officially into British summertime, I’m in the mood for a light and refreshing treat, and Momma Cherri has the answer; here’s the recipe for her gorgeous Key Lime Pie. In ten easy steps, even I should be able to manage it!

1. Crush 250g of ginger nut biscuits by putting them in a plastic bag and pounding them with a rolling pin until powdery.

2. Transfer them into a bowl and add 125g of melted butter.

3. Stir well, then put in the base of a 23cm pie tin and pat into place.

4. Put 400ml of condensed milk and 2 eggs in a bowl and stir with a fork, gradually adding 125ml of freshly squeezed lime juice (about 6-10 limes) and the juice of 1 lemon. The mixture will begin to thicken.

5. Add the grated zest of 1 lime and pour the mixture on top of the ginger crust.

6. Sprinkle the zest of another lime on top.

7. Place in an oven, preheated to 180°C/Gas Mark 4, and cook for 10 minutes only. (Don’t be fooled by the look of the pie into thinking you need to cook it for longer; it is meant to be custard-like. It is not a baked cheesecake, although it does look and taste a bit like one.)

8. Once cooled, place in the fridge where it will continue to set.

9. Garnish with slices of lime and serve with ice cream or whipped cream.

10.  Enjoy!

Louise Watson, Editor

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