Mary Berry Key Lime Pie
Discover Mary Berry's zingy Key Lime Pie, where lime and cream meet a buttery base. Served in a tranche tin for extra allure!
Equipment
- 1 Base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin.
Ingredients
Filling + Garnish
- 115 grams full-fat cream cheese (4 ounces)
- 400 grams full-fat condensed milk
- 4 large limes, zest and juice finely grated
- 200 millilitres double cream (⅓ pint)
Biscuit base
- 115 grams digestive biscuits (4 ounces)
- 55 grams butter (2 ounces)
- 1 teaspoon demerara sugar
Instructions
- Crush the biscuits into fine crumbs, melt the butter, and combine it with the biscuits. Add sugar and mix thoroughly. Spoon the biscuit mixture into the base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin, pressing it down firmly with the back of a spoon. Place it in the fridge to chill.
- Place the cream cheese in a bowl and smooth it out with an electric mixer. Add condensed milk and the zest of 2 limes, whisking lightly. Introduce the juice of all 4 limes and continue whisking until the mixture thickens.
- Pour the filling into the tin, levelling the surface. Let it chill in the fridge for 2 hours until it firms up.
- Lightly whip the cream to soft peaks, spread it over the lime mixture, and gently swirl the top.
- Sprinkle the remaining lime zest over the dessert before serving.
Notes
Notes:
- Can be prepared a day in advance. Not suitable for freezing.
- The recipe can also suit a 23cm (9in) round, deep, loose-bottomed flan tin.