The Key to Pie

I went to the Adelaide Showground Farmers Markets last weekend.

I must admit - wandering from stall to stall admiring people's dedication to fresh produce is inspirational.

So I bought some fresh limes and turned them into a pie.

K E Y   L I M E   P I E

It was just the right combination of sweet and tangy. 
And the biscuit base was crumbly with a 'melt in your mouth' consistency.

(OK.. So I'll never be a judge on MasterChef with a critique like that.. But it's the best I can do!)

Try it for yourself and let me know what you think!

• 200g Granita biscuits
• 1/4 cup ground almonds
• 1 tbs caster sugar
• 100g butter, melted
• 4 eggs, lightly beaten
• 395g can condensed milk
• 2/3 cup (160ml) cream
• Finely grated rind and juice of 4 limes

Preheat oven to 170°C. 
Line base of a 20cm springform tin with baking paper.

Process biscuits until fine crumbs. 
Add almonds, sugar and butter, process until combined. 
Press mixture firmly into the base and up sides of tin. 
Refrigerate.

Whisk eggs, milk, cream, lime rind and juice until smooth. 
Pour into biscuit crust.
Place on tray and bake for 40-45 mins or until set. 
Cool. 
Serve with extra lime slices.


xx