Key Lime Pie

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I don’t know about you, but the last thing I want on a baking hot summer’s day is a warm, heavy dessert. The best summer desserts are light, chilled and packed with the fresh flavours of berries or citrus – oh, and being able to be made quickly is an added bonus!

That’s where this delicious key lime pie comes in. Cool and creamy with just the right amount of bite, this pie is sure to become an instant favourite. With a perfectly balanced oat and brown sugar crust, and filled with a tangy, creamy lime filling, this is one summer dessert that’s sure to impress.

One of the things that makes this pie really special is the base. The trick? It’s made from a homemade oat biscuit recipe baked as a single giant cookie, then crumbled together to make the base. Pushed for time? Then simply skip this step and use store bought biscuits instead.

The added bonus? Despite being incredibly delicious, the filling is made of just four ingredients – cream cheese, condensed milk, egg yolks and lime juice; it couldn’t be much easier. Remember to add a little green food colouring to the mixture to get it that beautiful green colour you expect from key lime pie.

This pie would go perfectly along with a glass of your favourite infused water combination or a cheeky summer cider served in these gorgeous Chandelier glass jug and tumblers. The perfect summer treat!

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Ingredients

Oat Biscuit Base
Recipe adapted from Not Quite Nigella

  • 125g butter, softened and divided into 85g and 40g
  • 5 ½ Tbsp brown sugar, packed and divided unto 4 Tbsp and 1 ½ Tbsp
  • 2 Tbsp white sugar
  • 1 egg
  • ¾ cup + 2 Tbsp oats
  • ½ cup plain flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda

Key Lime Filling
Recipe adapted from Food.com

  • 225g cream cheese, softened
  • 395g sweetened condensed milk
  • 3 egg yolks
  • ½ cup lime juice

Method

Oat Biscuit Base

  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. In a large bowl, combine 85g of butter, 4 Tbsp brown sugar and the white sugar. Beat until light and fluffy.  Add egg and beat until pale.
  3. Add oats, flour, baking powder and baking soda,  and beat until well combined.
  4. Scoop mixture onto prepared baking pan and press out evenly using the back of a wet spoon.
  5. Bake for 16-18 minutes or until lightly golden. Allow to cool completely.
  6. Once cool crumble biscuit into a medium bowl, ensuring no identifiable pieces of biscuit remain.
  7. Add 40g butter and 1 ½ Tbsp brown sugar and mix until well combined and mixture sticks together when pressed.
  8. Grease a 25cm loose bottomed flan dish and evenly press oat mixture across base and sides. Set aside.

Key Lime Filling

  1. Preheat oven to 175 degrees Celsius.
  2. Place cream cheese in a large bowl and beat until smooth. Add condensed milk and mix until well combined. Add egg yolks and mix well.
  3. Add egg yolks and mix until well combined. Scrape down sides and add lime juice. Mix well.Optional – add a small amount of green gel colouring to achieve a nice pale lime colouring
  4. Pour filling into prepared base and bake for 10 minutes.
  5. Place in pan on cooling rack until room temperature. Refrigerate for 1.5 – 2 hours.