Praise the lord. Oh lordy, lord. There is a God. I tell you, I am so very thankful to the person that invented the Key Lime Pie. (Religious persuasions aside, let’s just assume it’s God for the purposes of this story. The Mac-Daddy-Food-God. Well, that’s his official title.)
You see, it starts with the tartness of the limes, the sweetness of the condensed milk, and ends with the velvety biscuit base that makes this concoction a melodic symphony in your mouth.
It’s a culinary triumph! A sensory sensation! A musical masterpiece!
It like Michael Jackson’s ghost moonwalking on your tongue holding a chimpanzee crumping to Drake while a miniature Beethoven strokes the inside of your pearly whites with every new key he plays.*
Mental imagery aside, I assure you it’s that bloody good.
According to folk law, after one little bite, a group of Nuns lifted their habits right over their heads blinding them, and ran in non-stop circles for days while singing the entire Sound of Music soundtrack at the top of their lungs.** Such, is the power of the K.L.P. I know, I know, enough talk. Let’s see if it really lives up to the hype. MC
*Might be a slight exaggeration.
** Okay, that one’s a total lie.
250 g Digestive Biscuits
Can of Condensed Milk
Juice and zest of 5 limes
300 ml Double Cream
You’ll also need a round loose-bottomed tart tin 23cm
[the food] Key Lime Pie [/the food]
- Add melted butter to crushed biscuits in a bowl
- Press the crumbs into the round tin being sure to go up the sides too. Chill for 15 minutes until set
- Meanwhile whisk together condensed milk and cream until blended
- Add zest and juice to the mix and watch as it thickens!
- Pour into the tart case and chill for 2 hours or until set
- To decorate my key lime pie, I used whipped cream from the can around the edges, otherwise crème fraîche works too!
[the food] KEY LIME PIE [/the food]