Wicked Key Lime Pies

I would not recognise a ‘key lime’ if one danced the hula in front of me.  So when we had a Valentine’s cook-off at work, this was not really the natural choice.  However, I had some spare limes [courtesy of a brief flirtation with Thai last month] so I decided on the American classic ‘Key Lime Pie’.  However, not having a right dish [btw. Does anyone ever have the right dish?  Unless you happen to live in John Lewis] I made individual pies in muffin tins.

Base:

• 200g of ginger nut gluten free biscuits [I’m gluten free but I assume that the other ones would work]
• 100g to 125g of unsalted butter 

1. Take all your frustration out and whack the living fluff [it’s a family blog] out of the biscuits.  Either in a bag or at the bottom of a bowl until they are crumbs.
2. Melt the butter and mix into the biscuits.
3. 
   
4. Press into the greased muffin tins and bake for 10 minutes at 160 C then set aside.
5.  I left it to cool for a day and then popped on the filling.

Filling

• 4 egg yolks
• 396g Evaporated milk
• 1 cup of lime juice
• 3 tablespoons of lime zest

1. Fiddle around with the limes – swearing – until you have the required juice and zest
2. Beat the yolks and then add the condensed milk slowly.

1. Slowly whisk in the lime juice and then the zest.
2. Pour on top of the base and then bake for 180 C for about 15 minutes [i.e. until it is set]

1. Remove from the tins or they stick [and there is crying].  If you forget, gently reheat the dish and they will come out fine.
2. Set aside and let it cool then set.

Topping:

Wake up early [post awards with a tiny hangover due to Duck and Waffle overindulgence] – melt about 150g of chocolate and then smear on top of the filling.   Leave to set.

Look mildly nonchalant once people ask for your recipe.

L xx

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