Passion fruit key lime pie recipe
A light and zesty dessert, this fruity twist on a traditional key lime pie will have everyone coming back for seconds.
Tip: You will need non-stick baking paper (we like Bacofoil).
Ingredients
For the base- 110 g butter
- 225 g digestive biscuits
- 4 limes (juice from 4, zest from 3, plus extra zest to grate and garnish if desired)
- 2 passion fruit (pulp only)
- 3 large egg yolks
- 397 g condensed milk (i.e. one regular tin)
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C/356°F/gas mark 4.
- Line the base of a 23cm/9in loose-bottomed tart tin with non-stick baking paper (this will ensure the pie won’t stick).
- Place the biscuits in a zip-lock bag and seal. With a rolling pin, crush the biscuits until you have fine breadcrumbs.
- Melt butter in a pan. Add the crushed biscuits and mix together.
- Press the mixture into the prepared tin and bake in the oven for 10 minutes.
- Whisk egg yolks and lime zest together until yolks are pale and thick.
- Whisk in the condensed milk for a further few minutes then whisk in the lime juice. Lastly, add the passion fruit and stir.
- Pour the mixture onto the cooked biscuit base. Bake for 15–20 minutes until it is just set.
- Let the pie cool, then cover and refrigerate until ready to serve. Garnish with more grated lime zest, if desired.
This recipe is by Lisa Faulkner for Bacofoil.
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