cakes and pies

Key lime pie 

This is an easy way to impress. Just note that the size of egg yolks can vary a lot. Because I prefer slightly thicker pies, I have added two egg yolks to the original recipe.

Base:

• 200 g Digestive biscuits 
• 75 g butter, melted

Filling:

• 6 egg yolks
• 1 can (397 g) sweetened condensed milk 
• 1 1/4 dl lime juice (3 limes)
• 3 tsp grated lime zest

For decoration:

• 1–2 dl whipped cream
• Grated lime zest, lime slices, or sliced kiwi 

• Attach parchment paper to the bottom of a springform pan (24 cm in diameter). Crush the biscuits in a food processor. Add the melted butter and mix until smooth. Press the biscuit mixture onto the bottom and slightly up the sides of the pan. Bake the crust at 175°C (347°F) for about 8 minutes.

• Beat the egg yolks with an electric mixer in a bowl until they break down. Pour in the condensed milk and lime juice. Add the grated lime zest and beat until smooth. Pour the filling over the crust.

• Bake at 175°C (347°F) on the lower rack of the oven for 10–15 minutes. Remove the pie from the oven. The center will still jiggle slightly at this stage. Let the pie cool, then transfer it to the refrigerator for at least 3 hours, preferably overnight. The pie also freezes well. Let the frozen pie thaw for about 20 minutes before serving.

• Whip the cream. Decorate the pie with whipped cream swirls and lime zest, lime slices, or kiwi slices. The pie is best served cold.