Key Lime Pie Pudding Shot Food

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

KEY LIME PIE PUDDING SHOT

Steps:

• Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet.
• Combine the milk and pudding powder thoroughly in a large bowl.
• Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together.
• Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well.
• Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get.
• Use an ice cream scoop to evenly measure the pudding mixture into the cups.
• Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum.
• Serve with plastic spoons.