Tangy pie

FLORIDA, the "Sunshine State" of the United States, is famous for its oranges and grape fruits. Besides the Florida Keys, the 150-mile long chain of tiny islands, or reefs that curve round the southern coast, is famous for its piquant limes, with their unique provocative flavour. The real "Key West lime juice" is a gourmet's delight, pre-eminently suited for use in a variety of pastry pies. It was indeed a case of "love at first smack" when I had a taste of "Key Lime pie" on my visit to Florida last.

Here is a simple recipe:


Sweet condensed milk 1 can (400 g) Egg yolk 4 Fresh lime juice 4 to 5 Butter 100 g "Nice" biscuits 125 g


Blend together the coarsely crushed biscuit crumbs and melted butter in a food blender. Form the pie crust by pressing smooth paste into a nine-inch pie pan. The pastry shell (one inch deep) is baked in an oven at 180�C for 10 minutes.

Tangy pie

Blend the condensed milk and egg yolk uniformly at low speed, adding the lime juice in a thin stream.

Pour the pie mix into the baked shell to a height of one inch.

The pie may be baked at 180�C for 12 to 15 minutes or, preferably, frozen overnight. I prefer it as a frozen dessert, topped with whipped cream or meringue.


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