Key lime pie

Key lime pie here feels bright and indulgent at the same time – a buttery speculoos biscuit base, silky lime and condensed milk filling, then a cloud of cream cheese topping. Candied lemon and lime slices add gloss and gentle bitterness. Chilled, it makes a fresh, zesty dessert for warm days.

By Matt Tebbutt

From Saturday Kitchen Recipes

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Key Lime Pie is an indulgent dessert, with most of the energy coming from butter, biscuits, condensed milk and cream, so enjoy it as an occasional treat rather than an everyday sweet.

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Equipment

• 20cm/8in pie dish
• small saucepan
• medium saucepan
• large mixing bowls
• knife →
• bowl →
• food processor or blender
• whisk
• spatula

Method

This key lime pie needs time to chill and set, so it works well when you want to get dessert made the day before. You can prepare the fruit decoration and lime infusion ahead, then assemble and bake the pie, leaving the topping and decorating to the end.

Fruit Decoration (overnight)

1. Soften the citrus slices. Place the thinly sliced limes and lemons in a large bowl. Pour over the hot sugar syrup and add the split vanilla pod. Steep for about 24 hours to soften and lightly candy the fruit, then remove, drain well and set aside until you are ready to decorate.

Brown Butter and Biscuit Base (20 minutes)

2. Brown the butter. Put the unsalted butter in a small saucepan over a medium heat. Swirl the pan regularly for 5–7 minutes as the butter melts and the milk solids separate and start to turn golden. Watch closely and reduce the heat if it darkens too quickly; you want a nutty aroma but no burnt smell. Transfer the browned butter to a bowl and leave to cool slightly.
3. Make the base. Blitz the speculoos biscuits in a food processor or blender to fine crumbs. Pour in the cooled brown butter and stir until the crumbs are evenly coated and resemble damp sand.
4. Press into the dish. Tip the biscuit mixture into a 20cm/8in pie dish and spread it out in an even layer, pressing it gently up the sides as well as across the base. Chill to firm up while you prepare the filling.

Infused Lime Filling (30 minutes plus infusing)

5. Infuse the lime. Preheat the oven to 200C/180C Fan/Gas 6. Place the lime juice and shredded lime leaves in a small saucepan over a low heat. Warm gently until just heated through, then remove from the heat and leave to infuse for at least 1 hour so the lime leaves can flavour the juice. Strain the infused juice into a bowl and discard the leaves.
6. Combine the filling. In a large mixing bowl, whisk together the condensed milk and Greek-style yoghurt until smooth. Pour in the warm infused lime juice, whisking steadily, then add the eggs and lime zest and whisk again until you have a thick, silky mixture.
7. Fill and bake. Pour the lime filling over the chilled biscuit base, smoothing the top with a spatula so it sits in an even layer. Bake for about 15 minutes until the edges are just set and the centre still has a slight wobble. Remove from the oven, leave to cool to room temperature, then chill until fully set.

Cream Topping and Finish (20 minutes)

8. Whip the topping. In a large bowl, combine the double cream, cream cheese and vanilla extract. Whisk until the mixture thickens enough to hold soft peaks but still spreads easily over the pie.
9. Top the pie. Spoon the cream topping over the cooled, set lime filling. Spread it gently with a spatula, creating soft swirls or keeping it smooth, depending on the look you prefer.
10. Decorate and serve. Arrange the drained lime and lemon slices over the top of the pie, using them to create a simple pattern or ring around the edge. Cut the key lime pie into slices and serve chilled.