Vocal Voices

I saw this on TV and had to share my English version notes.

The Base
1 doz finely crumbled digestive biscuits
60g sugar
200g melted butter

The Filling
6 egg yolks
60g sugar
400ml sweetened condensed milk
3 limes: zest and juice

The Topping
250ml double cream
60g sugar
lime pulp
chocolate shavings
lime slices
vanilla extract

Lightly butter an 8" expanding cake tin. Line the tin with greaseproof paper - circle on the base and a strip for the sides. Mix the base ingredients then make the base in the tin, cheesecake like. Leave in the fridge to cool.

Mix the eggs and sugar till the sugar crystals dissolve. Pour in the condensed milk and keep beating till the mix thickens like custard. Add the lime zest and juice and mix again. Pour over the now cooled base. Place in freezer.

Mix the double cream, vanilla and sugar and keep going till peaks form. Pipe this over the lime pie and sprinkle with choc shavings and some of the lime pulp from juicing. Freeze for at least four hours or until set.

The egg whites can be made into basic mini macaroons or a macaroon slice and served with the pie.

that sounds yum... may just give that a try one day. But as I'm usually not overly fond of the biscuit bases of most cakes I may try and make it in individual glasses using less base and just indulge on the toppings

or may just skip the base completely

meriad wrote:or may just skip the base completely

and me

Might try this with all my lemons and it will have to be creme fraiche though - can't get double cream here

Mmmm I love key lime pie, but would make it with choccy digestives, just to add even more chocolately loveliness I'd also leave out the sugar from the base mix, not needed IMHO

Kaz wrote: I'd also leave out the sugar from the base mix, not needed IMHO

I am making one today and having processed the digestives you are probably right.

Yes, biscuits are already sweet enough I reckon!