I take the pleasure to introduce Neil Fitzpatrick on Culinarylines. Neil and Shraddha , fun loving couple who enjoy marathons, board games a true foodies just like me! He is also a fantastic cook and churns up amazing pasta, soups and sauces! Weekends are all about the aromas of cooking with friends over laughter and board games in the kitchen!! I concentrate completely on eating and laughter… Board games I am still to catch on…
I share with you today one of Neil’s best dishes… a dish which he has mastered! Key Lime Pie.
Shraddha and I drool over it every time Neil makes it. It’s this bomb of tangy, sweet, creamy flavor in your mouth which leaves an after taste long after it’s polished off the plate.
Key Lime Pie
For the Pie base:
- 175 gms of Digestive biscuits
- 80 gms of Butter
- 50 gms of golden castor sugar
- Crush biscuits and blend them in the blender
- In a bowl combine this mixture with melted butter and add the castor sugar( golden castor sugar adds a rich flavor).
- Chill this mixture in the pie case in the fridge as you take on Step 2.
For the Filling:
- 3 large eggs – separated
- 2 limes- freshly grated
- 125 ml Lime juice
- 210 ml Condensed Milk
- 80 gms Castor sugar
- 1/2 tsp Vanilla extract
- 2 nd half tsp cream of tartar
- Pinch of salt
- Separate the eggs and whisk the egg yolks till they are pale and fluffy.
- In a bowl mix lime zest and condensed milk along with the lime juice.
- Whisk this mixture till creamy.
- Now combine the egg yolks to this mixture and add half tsp of cream of tartar( please note this is to prevent the mixture from being runny)
- Pour this mixture into the pie casing which was chilling in the fridge.
- Put this preparation in to the oven at 180 degrees for 5 minutes.
- Once done take it out of the oven and allow to cool for some time
For the Meringue:
Whisk the egg whites until soft peaks form and slowly fold in sugar, vanilla extract, salt and 1 and half teaspoon of cream of tartar. Whisk again till stiff peaks form.
- Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks. (Do this softly as not pierce through the filling but also quickly so as not to start the cooking process on the hot filling)
- Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. (Place on a rack over the top of a tray as there will be liquid in the cooking process, this will save on clean up, something like a grill tray)
- Remove from the oven and allow cooling.
- Place into the fridge to chill completely before serving.
- Serve with whipped cream and berries!
Time saving tip:
All the prep for the meringue can be done whilst cooking the pie in step 2 .