Key Lime Pie With Ginger Pastry Food

NEXT LEVEL KEY LIME PIE

Steps:

• To make the pastry, tip the flour, almonds, ginger, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs, then add the egg yolks and pulse until the pastry comes together. Tip out onto a work surface and knead into a ball. Roll it out on a lightly floured surface until it's the right size to line a deep 25cm tart tin with a slight overhang. If the pastry cracks, use the trimmings to patch it up. Chill the tart in the fridge for at least 30 mins or, if there's room, in the freezer.
• Heat the oven to 180C/160C fan/gas 4. Prod the base of the tart with a fork, then line with foil and fill with baking beans, rice or dried beans. Bake for 10 mins, then take out of the oven, discard the foil, and bake for another 20 mins until biscuit brown.
• While the tart case is baking, make the filling. Whisk the condensed milk with the egg yolks, icing sugar and lime zest, then pour in the juice gradually until completely mixed. When the tart case is ready, remove from the oven and lower the temperature to 160C/140C fan/gas 3. Trim away the overhanging pastry, pour in the filling and bake for 25-30 mins until just set with a very slight wobble. Leave to cool completely in the tin and chill for at least 1 hr. Will keep chilled for up to two days.
• To serve, make the topping by whisking the double cream with the light brown sugar, vanilla and a pinch of sea salt until it holds its shape, then fold through the soured cream until completely combined. Release the tart from its tin and spoon billows of the cream neatly on top of the tart. Finish with a sprinkling of pared lime zest, then serve in slices.

THE BEST KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

KEY LIME PIE (WITH A GINGER BISCUIT CRUST)

Steps:

• Preheat the oven to 160°C / 320°F (140°C fan). Place the ginger biscuits in a food processor or blender and pulse into fine crumbs. Alternatively, place the biscuits into a sturdy plastic bag and beat with a rolling pin until you have crumbs. Place the crumbs into a bowl and add the melted butter. Mix together until all the crumbs are wet, and then spoon into a 9 inch round loose-bottom tart tin (or use a 14 x 4.5 inch rectangular tart tin like I did). Use the bottom of a measuring cup or a flat-bottomed glass to squash the biscuit crumbs into the base and sides of the tart tin, and then bake in the oven for 10 minutes. Once the crust has been baked, remove from the oven and leave to cool in the tart tin on a wire rack. If the edges have dropped slightly on baking, quickly use a measuring cup to press the sides back into place. Whilst the crust is cooling it is time to make the key lime filling. Put the condensed milk, egg yolks, key lime juice, and key lime zest into a large bowl. Beat or whisk together for about a minute, until everything is well combined. Pour into the cooled biscuit crust until it reaches the top. Place back in the oven to bake for 15 minutes. Once baked, remove from the oven again and leave to cool on a wire rack for 30 minutes. Place in the fridge for at least 3 hours, and then top with rosettes of whipped cream (as pictured). Serve chilled.

VEGAN KEY LIME PIE

Steps:

• Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
• To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
• Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

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.

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.