A few nights before Christmas Day, a friend of mine returned home from Mexico with his wife. To welcome their return, a little party was held for them. To get into the spirit of things, people were asked to bring some tequila along. Seeing as I'm not a huge fan of the stuff, I thought I'd add it to a dessert that would compliment the alcohol perfectly - a key lime pie!
A key lime pie is one of the simplest desserts to make, and can be made the night before. I followed a great recipe from Good Food and added two shots of tequila into the mix. On reflection, it probably needed another shot to get a stronger taste of the alcohol.
Prep: 30 minutes
Cook: 25 minutes
Serves: 8
Ingredients:
Pie
- 300g Hob Nobs
- 150g butter, melted
- 1 x 397g tin condensed milk
- 3 medium egg yolks
- Finely grated zest and juice of 4 limes
- 2-3 shots of tequila (dependent on personal taste)
For Decoration
- 300 ml double cream
- grated zest of 1 orange
- 1 tbsp icing sugar
- 3 limes cut into thin slices
Method:
1) Pie: Heat the oven to 160C / fan 140C / gas 3.
2) Place the Hob Nobs in a strong plastic bag and bash with a rolling pin. Mix with the melted butter and press into the base and up the sides of the tin of a 20-22cm loose-based tin. Bake in the oven for 10 minutes. Remove and cool.
NOTE: You may need to re-shape the sides once the base comes out of the oven.
3) In a large bowl, mix the egg yolks with an electric whisk for 1 minute. Add the condensed milk and whisk for a further 3 minutes. Then, add the zest, juice and tequila and whisk again for 3 minutes.
4) Pour the filling into the cooled base then put back in the oven for 15-20 minutes. Remove and cool. Once cool chill for at least 3 hours or overnight.
5) When ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar and dollop or pipe the cream on top of the pie. Finish by sprinkling orange zest over the top and place the sliced limes in an attractive pattern.
Credit to: Good Food
This pie can be stored in the fridge for up to 3 days.
