Key Lime Pie first originated in Key West in America, but has become a firm favourite here in Australia. Key Lime Pie is delicious and creamy this is one of the yummiest desserts I have had in ages!
Method
-
Preheat the oven to 180 degrees. Grease loose bottomed flan tin.
-
Roll the dough out between two sheets of baking paper until it is large enough to fit into the tin.
-
Remove the top sheet of paper and place the pastry into the tin.
-
Gently press the pastry into the tin, allowing any excess to hang over the sides. With a sharp knife trim away any extra pastry.
-
Line the pastry shell with a piece of crumpled baking paper that is large enough to cover the base and side of the tine and pour in some baking beads or rice.
-
Bake for 10 minutes, remove the paper and beads and return the pastry to the oven for another 4-5 minutes, or until the base is dry. Leave to cool.
-
Beat the egg yolks, condensed milk, lime juice and zest in a large bowl for 2 minutes, or until well combined. Pour into the pie shell and smooth the surface.
-
Bake for 20-25 minutes, or until set. Allow the pie to cool, then refrigerate for 2 hours, or until well chilled.
-
Decorate with lime slices, dust with sifted icing sugar and serve with whipped cream.
