Delia’s Key Lime Pie with an Easter twist!
I was looking through some cookbooks for a dessert suitable for Easter weekend, something that would be big enough to last for two to three days. I chose this Key Lime Pie from Delia Smith’s How to Cook Book Two. It was quick and easy to make and tasted great. It also turned out pretty much as illustrated in Delia’s book. She decorated hers with a twist of lime, I decorated mine with some Cadbury’s mini eggs.
For the Base:
3.5oz (95g) butter
6oz (175g) digestive biscuits
2oz (50g) Grape-Nuts (breakfast cereal)
For the filling:
1 tbsp grated lime zest (zest of 3 limes)
5fl oz (150ml) lime juice
3 large egg yolks
14oz (400g) condensed milk
A little creme fraiche
You will need a loose-based flan tin with a diameter of 9 inches (23cm), 1 inch (2.5cm) deep, and a solid baking sheet.
Pre-heat the oven to gas mark 4, 350F, 180C
Delia says: “Traditional Key lime pie has always had a crumb crust, and I have discovered recently that the addition of Grape-Nuts breakfast cereal gives the whole thing an extra crunch.” I didn’t want to buy them just for this recipe so used some extra digestive biscuits (graham crackers)