Recipe: Lime pie

When you're in the mood for baking, and Coles has run out of lemons, what do you do?

Bake a lime pie, that's what!

Lime pie

Recipe adapted from Taste.com.au

Prep time: 20 - 25 minutes

Baking time: 40 - 45 minutes

lngredients:

200g wheatmeal or Granita biscuits
1/3 cup nuts (i used almond and pecan)
1 tbs raw sugar
120g butter, melted
4 eggs, lightly beaten (i used 70g eggs)
1 can (395g) condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 3 limes
Method:
1 - Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
2 - Chop up nuts.
3 - Process biscuits until fine crumbs. Add ground nuts, sugar and butter, process until combined. 
4 - Press mixture firmly into the base and 3cm up sides of tin. Refrigerate for about 15 minutes.
4 - Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
5 - Place on tray and bake for 40-45 mins or until set. Cool.

Verdict:

The pie wasn't overly sweet, despite the whole can of condensed milk. I reckon you could be a bit more generous with the sugar if you have a sweet tooth (like me). The lime is quite pronounced in the pie, but if you want a bigger lime kick, you can add the zest and juice of one more lime. I personally thought 3 limes were sufficient.

All in all, I thought the combination of lime and condensed milk was quite interesting, and actually worked quite well. Surprisingly quite a few people actually mistook it for lime cheesecake because of the colour and texture!

I'd definitely make this again with a few adjustments! (see tips below)

Tip:

** I would sub the wheatmeal biscuits for digestive biscuits next time. Personally i feel the wheatmeal biscuits are a tad too dry to act as a base for the pie.
** K has kindly given me a great idea that i could perhaps add in desiccated coconut in the base next time for that extra crunch - yum!