Welcome back to Keep Calm and Bake.
We have so many extra delicious treats that we've got in store for you guys, but yes this
episode I'm going to start with the ultimate key lime pie.
[Music]
The first step is going to be to make the biscuit crumb base.
Now I've got some digestive biscuits.
So I'm going to blitz these now.
If you don't have a food processor, don't worry you can just put them all in a bag and
get a rolling pin and bash them that's always a good option.
If there's a few big chunks in there just pour all the biscuits into a large bowl.
And remember that we have all the ingredients listed in the description box for you.
To the biscuits I'm going to add melted butter.
Pour that all in.
Give it a good mix together.
Pour all your biscuit base into the tin.
We're just going to push this all down.
I use the back of my hand.
And just firmly press it all down into the bottom of the base.
The base is ready we can now get on and make the filling which is again very easy.
The main ingredient in the filling is actually condensed milk so pour all of the condensed
milk into a large bowl.
And this does make quite a nice large size key lime pie because trust me because I've
done it with half the ingredients and it's never quite enough.
To the condensed milk you need to add some egg yolks.
Put all the yolks in.
So beat those in until there all mixed together.
I like to get the egg yolks beaten into the condensed milk first before adding any lime.
And once the lime juice goes in you can begin to see it thicken up.
Now, there's a lot of lime juice and unfortunately I don't have any key limes because I am not
in Florida.
No, I wish I was, so we are doing the London version.
That has normal limes.
But basically if you can get key limes great but if you can't normal limes will be just
fine.
Now I've already started squeezing my juice.
I'm going to squeeze a little bit more now.
Let's get all your lime juice into a bowl.
Now I really like to make this dish when i can feel that spring is looming or on a hot
summer's day because it's so zesty and sweet and it's a chilled desert so it really hits
the spot.
Now I've zested some of my lime already so that is going to go into the bowl.
Into my mixture lots of lime zest.
Lime juice pour it all in.
Give a stir.
Because the lime juice is so acidic, mixed in with the eggs and all the creamy goodness.
It kind of starts to multiply and get thick.
Pour your mixture on top of your biscuit crumb base.
Now this is ready to go into your oven for about ten minutes just until you see it has
set.
It doesn't take long at all.
I love baking and doing these videos for you, but I also want to know what you guys would
like to see me make.
So who would like to see me make an oreo cake.
Thumbs up if you do.
I really hope your thumbs went up.
I just take it out of the oven.
So you can see it is set it's not runny in the middle.
It didn't take long it was only in there for about ten minutes.
So slightly golden around the outside and that is perfect.
So what I'm going to do is let it cool on the wire rack and then pop it into the fridge
to chill completely.
It will probably take four hours.
You can always do this dish the day before you actually want it.
Now, I've whipped up some cream.
We're going to finish by smoothing cream all over the top.
And then we can decorate it and make it all pretty with some limes.
Alright then, I'm going to push the cream all the way to the edges to help make it look
pretty.
Now to decorate I like to add a few thin limes on top.
And there we have our key lime pie.
Now if you like this recipe please hit subscribe.
And if you are interested in any of my other recipes I do my own cooking channel on You
Tube if you fancy something savory then click over to there and subscribe for weekly recipes.
Now I'm going to have a taste.
My oh my that is so worth making.
I hope you all really enjoy the recipe.
I think I might be dribbling at how good this is but leave your comments, I love hearing
from you.
And join me again on our next episode of Keep Calm and Bake.