You are here:
  1. Home
  2. Desserts & sweets
  3. Key Lime Pie


1 Key Lime Pie

2 Desserts & sweets recipes
3
  • thumbnail image 1
  • thumbnail image 2
PDF to Print
[X]

Print recipe

Key Lime Pie

Print:
Print recipe
Create a variant
4

Ingredients

12 slice(s)

Base

  • 125 g unsalted butter, diced, plus extra for greasing
  • 225 g digestive biscuits
  • 25 g fold caster sugar

Filling

  • 2 limes, thin peelings of skin
  • 1 tbsp golden caster sugar
  • 4 egg yolks, from large eggs
  • 350 g condensed milk
  • 90 g lime juice, (approx 4 limes)
Add to shopping list
  • 6
    5h 10min
    Preparation 5h 10min
    Baking/Cooking
  • 7
    easy
    Preparation Appropriate for Thermomix-Beginners
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Base
  1. Preheat oven to 180°C. Grease base and sides of a spring form tin (Ø22cm) generously with butter.
  2. Place digestives and sugar in mixing bowl then crush 10 sec/speed 6.
  3. Add butter and mix 7 sec/speed 5.
  4. Spread mixture into base of prepared tin then, use a spoon to press firmly into base and approx. 3.5 cm high up sides of tin, forming a firm biscuit layer.
  5. Bake for 10 minutes (180°C) then remove from oven and allow to cool. Leave oven on and clean mixing bowl then prepare filling.
    6. Filling
  6. Place lime peel and sugar in mixing bowl then grind 40 sec/speed 10. Transfer to a bowl and set aside.
  7. Insert butterfly whisk and add egg yolks then whisk 20 sec/speed 3.
  8. Mix 2 min/speed 4 whilst pouring condensed milk into mixing bowl through hole in mixing bowl lid.
  9. Add lime juice and reserved lime zest and sugar then mix 30 sec/speed 4. Pour pie filling over biscuit base and bake for 15 minutes (180°C) until set.
  10. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours. Serve in slices.
10

Accessories you need

11

Tip

Leftover egg whites can be used to make a meringue topping for the key lime pie, or use to make a batch of meringues.

If base loses shape after cooking, reshape with a spoon before allowing to cool.

Other users also liked...

Comments

Add a comment
  • There are no comments at the moment.