Key Lime Pie

 There are many different versions of this American classic. Here is one that works for me.

What you need

Filling

• A pot of condensed milk. They usually come in sizes of between 350-400g
• 5 medium or 4 large eggs
• Juice of 4-5 limes

Crust

• 14-15 digestive biscuits
• Ca 140g butter
• Ca 45-50g granulated sugar

Equipment

• Quiche baking form
• Mixer
• Bowl

How you do it

• Preheat the oven to 170C
• Separate the egg yolk from the whites of the eggs and put the yolks into a bowl and set aside (you can use the egg white for something else - it won’t be needed for this cake though)
• Get the juice from the limes and put into a glass
• Grease the baking form
• Crumble the biscuits and add them to a mixer bowl. Add sugar and butter and start mixing until it becomes a dough that you can put into the baking form.
• Make sure the dough covers the baking form evenly. Put into the oven and bake for 10-15min. It should get slightly brown.
• Remove the form from the oven and let it cool down.

Now start preparing the filling:

• With a handheld whisker (electric if available) start whisking the egg yolk in the bowl.
• When it starts changing colour and consistency gradually pour in the condensed milk
• While keep whisking add the lime juice
• Pour the content onto the pre-baked dough in the baking form
• Put into the oven for ca 15-20min. It should not get too brown,
• Remove from oven and let cool down
• When cold enough put into the fridge for at least 6 hours, or overnight.

It can be served with whipped cream or Swedish cream