This is our version of a Key Lime Pie, made using our Tahiti Lime Marmalade. A ginger nut biscuit base with a super zesty lime filling and topped with cream. What's not to like?!
Lime Marmalade Pie
Helen Upshall
Rated 5.0 stars by 1 users
Servings
8
Zesty lime, cream and a ginger buttery biscuit base.
Ingredients
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250g ginger nut biscuits
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140g salted butter
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4 egg yolks
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2 limes
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160g Tahiti Lime Marmalade
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400g can evaporated milk
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400ml double cream
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9 inch loose-bottom tart tin
FOR THE BASE
FOR THE PIE
YOU WILL NEED
Directions
Preheat oven to 180C/160C fan/gas 4.
First, make the base by placing the ginger nut biscuits in a food processor and blitz until and fine, sandy consistency is achieved.
Melt the butter in a large microwaveable bowl then pour in the biscuit crumb. Stir together well before tipping the buttery crumb into the tart tin. Press the biscuit into the base and up the sides of the tin using the back of a spoon, until compressed and smooth. Place in the freezer to harden for 30 minutes.
In the meantime, place the yolks in a bowl along with the zest and juice of 1 lime. Spoon in the Tahiti Lime Marmalade then using an electric whisk, whisk for 2 - 3 minutes until the yolks start to thicken.
Gently pour in the evaporated milk and whisk again for approximately 2 minutes until a thick and airy mixture forms.
Remove the chilled base from the freezer and pour in the prepared mixture before carefully carrying to the oven.
Bake in the oven for 20 - 25 minutes until the pie has just set - when you gently shake the tin there is the slightest of wobbles but not liquid. If the mixture in the centre is still too loose, return to the oven for another couple of minutes. Turn off the oven, open the door and allow the pie to slowly cool - this can take a couple of hours.
When ready to serve, whisk the double cream to soft peaks before spoon on top of the cooled pie. Finish the pie with fresh lime zest and slices before slicing a serving.
Recipe Note
- This pie can be made and cooled in advance to serving. An overnight stint in the fridge will give the pie extra stability. Just bring it out the fridge half an hour before serving to come to room temperature.
- Unlike most key lime pies, our dessert won't have a vibrant green colour as we don't add any artificial colour to our products or recipes- make sure you finish the pie with fresh lime zest though as this brings out the colour and flavour of our lime marmalade even more!
