Name: Key lime pie
Prep time: 30 min
Cook time: 40 min
Total time: 340 min
Yield: 8 servings
Cuisine: American
Ingredients: 250 g digestive biscuits (or oat biscuits); 110 g butter, melted; 1 pinch salt; 1 can sweetened condensed milk (about 400 g); 3 egg yolks; 2 unwaxed limes, green zest only, finely grated; 130 ml lime juice (from about 4 to 5 limes); 250 ml double cream, cold; 1 tbsp icing sugar; 1 sachet whipped cream stabiliser (optional, keeps the cream firm for longer); 1 unwaxed lime, zest and thin slices (to decorate)

Preparation

Preheat the oven to 180 °C (conventional). Crush the biscuits finely, mix with the melted butter and a pinch of salt and press firmly into the base and sides of a springform or tart tin of about 22 cm.
Bake the base for 8 to 10 minutes, until it takes on a little colour, and let it cool completely.
Whisk the egg yolks with an electric hand whisk for about a minute, add the condensed milk and whisk for a further 3 minutes. Add the lime zest and juice and whisk again for 2 to 3 minutes.
Pour the filling onto the cooled base and bake for 15 to 20 minutes, until set at the edge and only slightly wobbly in the centre. It must not brown.
Let the pie cool at room temperature for about 30 minutes, then chill in the fridge for at least 4 hours, ideally overnight.
Shortly before serving, whip the cream with the icing sugar and stabiliser until stiff, spread it over the pie and decorate with lime zest and slices.

Drink with it

Sparkling wine · excellent match
Moscato d'Asti, well chilled
Low alcohol, fine bubbles and a sweetness on a par with the condensed milk; the grapey fruit stays fresh next to the lime.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Sweet wine · excellent match
Riesling Auslese
High acidity stands up to the sharp lime and the residual sugar matches the filling, otherwise the wine would taste thin and sour.
Which wine goes with dessert? Comparing sweetness deliberately
White rum · excellent match
White rum over ice with a twist of lime zest
The daiquiri in a glass: lime on lime, and the sugar cane picks up the condensed milk and biscuit.
White or dark rum: what does the color really tell you?
Tequila blanco · good match
Tequila blanco over ice, or as a Paloma
Lime acidity, sweetness and the pinch of salt in the base add up to the margarita principle, and the blanco brings green agave and pepper.
Tequila Blanco, Reposado, and Añejo: what aging changes

Why it pairs well

Tequila and white rum are not usual dessert companions, but lime, sweetness and the salt in the base follow the blueprint of the margarita and the daiquiri.

Preparation

Preheat the oven to 180 °C (conventional). Crush the biscuits finely, mix with the melted butter and a pinch of salt and press firmly into the base and sides of a springform or tart tin of about 22 cm.
Bake the base for 8 to 10 minutes, until it takes on a little colour, and let it cool completely.
Whisk the egg yolks with an electric hand whisk for about a minute, add the condensed milk and whisk for a further 3 minutes. Add the lime zest and juice and whisk again for 2 to 3 minutes.
Pour the filling onto the cooled base and bake for 15 to 20 minutes, until set at the edge and only slightly wobbly in the centre. It must not brown.
Let the pie cool at room temperature for about 30 minutes, then chill in the fridge for at least 4 hours, ideally overnight.
Shortly before serving, whip the cream with the icing sugar and stabiliser until stiff, spread it over the pie and decorate with lime zest and slices.

Drink with it

Sparkling wine · excellent match
Moscato d'Asti, well chilled
Low alcohol, fine bubbles and a sweetness on a par with the condensed milk; the grapey fruit stays fresh next to the lime.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Sweet wine · excellent match
Riesling Auslese
High acidity stands up to the sharp lime and the residual sugar matches the filling, otherwise the wine would taste thin and sour.
Which wine goes with dessert? Comparing sweetness deliberately
White rum · excellent match
White rum over ice with a twist of lime zest
The daiquiri in a glass: lime on lime, and the sugar cane picks up the condensed milk and biscuit.
White or dark rum: what does the color really tell you?
Tequila blanco · good match
Tequila blanco over ice, or as a Paloma
Lime acidity, sweetness and the pinch of salt in the base add up to the margarita principle, and the blanco brings green agave and pepper.
Tequila Blanco, Reposado, and Añejo: what aging changes

Why it pairs well

Tequila and white rum are not usual dessert companions, but lime, sweetness and the salt in the base follow the blueprint of the margarita and the daiquiri.

Key lime pie

Preparation

Drink with it

Moscato d'Asti, well chilled

Riesling Auslese

White rum over ice with a twist of lime zest

Tequila blanco over ice, or as a Paloma

This pairs well too.

Buttermilk Mousse with Strawberries

Classic German cheesecake (Käsekuchen)

Japanese Soufflé Cheesecake

Lemon Bars (Zitronenschnitten)

Key lime pie

Preparation

Drink with it

Moscato d'Asti, well chilled

Riesling Auslese

White rum over ice with a twist of lime zest

Tequila blanco over ice, or as a Paloma

This pairs well too.

Buttermilk Mousse with Strawberries

Classic German cheesecake (Käsekuchen)

Japanese Soufflé Cheesecake

Lemon Bars (Zitronenschnitten)