Posted: 30th August 2012
Will says:”if I’m ever stuck for an pudding idea for a summer BBQ or dinner party I know the Key lime pie will always be a firm favourite amongst my guests, with the great British weather temperamental as ever this delicious recipe is warming enough for a rainy evening but refreshing enough for a warm summer soiree”
Minutes to Prepare: 2 hours
Number of Servings: 12
Ingredients
375g/12oz plain or sweetmeal digestive biscuits, crushed
150g/5oz unsalted butter
grated zest and juice of 8 large limes
570ml/1 pint double cream
1 x 397g/14oz can sweetened condensed milk
crystalised lime zest, to decorate
Method
1.Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
2.To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour onto the prepared biscuit base. Place onto a tray and chill in the fridge for 1-2 hours.
3.Decorate with crystalized lime zest and serve.
Click here for more recipes from Will
Do you have a question for Head Chef Will Carvalho? You can email Will directly if you like.
Click here for more information about menus at 41 Portland Place
Click here to get to know 41 Portland Place’s Head Chef Will Carvalho