A Kind of Key Lime Pie

It could take me a while to write this entry as I have quite a large Pimms induced headache…Above is a photo of our back garden at 8.30 this morning. It was lovely and cool and peaceful. It may be small, but still great for entertaining and relaxing. Our vegetables in the planter are doing far better than the did last year. I was trying to take a photo of Mr Robin who is forever in our garden, but he was being a bit camera shy. Last night we had the first BBQ of the year and christened our new BBQ. Well I say “new” go bought it at the end of Summer 2006, but due to the weather being so awful last year it never made it out of the box.

We cheated slightly and got chorizo sausages and lamb and mint burgers from the butcher, but I made a rack of Alabama pork ribs with a sweet and spicy glaze that was delicious. It was all served with pitta breads, rocket salad plus potatoes, onions and mushrooms that were cooked on the BBQ.

It was washed down with Pimms, River Cottage Stinger Ale, and Schweppes Summer Punch which is a great non-alcoholic Pimms tasting drink.

The pudding was the hardest thing to decide on. In my eyes a perfect BBQ pudding involves glorious Summer fruit like Eton Mess or Summer Tiramasu, but the PYO farm down the road isn’t open yet as it is still a bit early for strawberries and I refuse to spend £2 on a punnet of 8 sorry-looking strawberries from Morrisons. Nigella came to my rescue with a Key Lime pie. It was a perfect, light refreshing end to the BBQ. The one problem I did have, which may be apparent in the photo, is the biscuit base. It just didn’t stick together. I was a bit dubious when I read the recipe for the base, to me it couldn’t possibly work but took my trust in Nigella. Next time I make it I’ll use the base recipe I use in my Baileys Cheesecake. In the recipe below I have included the altered base recipe.

A Kind of Key Lime Pie
Serves 8-12

170g digestive biscuits, crushed
70g butter
Juice and zest of 4 limes
400g can of condensed milk
300ml double cream

1) Melt butter in saucepan then stir in crushed digestive biscuits until thoroughly mixed. Press into 20cm diameter springform tin. Press up the edges a bit to give a crust. Chill for an hour

2) With an electric whisk, beat together the cream, juice, zest and condensed milk until thick and creamy. Pour over base and sprinkle with some of the lime zest. Chill for at least and hour before serving.



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