Blueberry key lime pie
- June 2015
- Serves 12
- Hands-on time 25-30 min, oven time 30 min, plus chilling
We’ve put a twist on the traditional American key lime pie recipe with a gingernut biscuit crust and the addition of sweet, summery blueberries.
Looking for the traditional version? Give our key lime pie recipe a whirl.
- 21g (11.6g saturated)
- 62.3g (48.5g sugars)
- 400g gingernut biscuits
- 120g unsalted butter
- 4 medium free-range egg yolks (see tip)
- 2 x 397g tins condensed milk
- 7 limes, juiced and 4 zested
- 250g blueberries
You’ll also need
- 20cm deep loose-bottomed cake tin
- Heat the oven to 170°C/150°C fan/ gas 3½. In a food processor, whizz the biscuits to fine crumbs. Melt the butter, then mix into the biscuits with a wooden spoon.
- Press the biscuit mixture into the bottom and three-quarters of the way up the inside of a 20cm deep loose-bottomed tin to create a pie shell. Chill (see Make Ahead).
- In a large bowl, use a balloon whisk to mix the egg yolks with the condensed milk, lime zest and juice until smooth. Stir in the blueberries. Pour into the chilled pie shell (it should come to just below the rim).
- Put the tin on a baking sheet and bake for 25-30 minutes until the filling has set with a slight wobble. Cool, then chill for 2 hours or until ready to serve (see Make Ahead).
Lightly whisk the egg whites and keep in a freezer bag. Mark with the date and number of eggs and freeze for up to 3 months.
This pie is made in the style of an American key lime pie, but we’ve used regular, easy-to-find limes.
Make up to 24 hours in advance, then chill, covered. Make the base up to 48 hours before baking with the filling.
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