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Easy Key Lime Pie

Ingredients

For the Crust

  • 140 grams Butter
  • ¼ cup Icing Sugar
  • 1 Large Egg Yolk
  • 1¼ cup Plain Flour
  • ½ cup Almond Flour or Ground Almond

For the Pie flling

  • 2 tbsp Lime Juice
  • 397 grams Sweetened Condensed milk (1 can)
  • 300 ml Double Cream
  • Lime zest
  • Lime slices to decorate

Instructions

To make the Almond Crust

  • In a bowl, combine the Plain Flour, Almond Flour and Salt. Whisking to combine thoroughly.
  • Using a stand mixer with the Flat beater attachment, mix the butter and sugar.
  • Add in the Egg and once combined, pour in the flour mixture.
  • When it's all mixed together nicely, form into a ball and wrap in cling film. Let the dough rest for 30minutes in the fridge.
  • Roll the dough out and transfer into a tart pan with removable bottom.
  • Blind bake (See notes below on blind baking crusts) the crust in a 400°F 200°C Pre-heated Oven

To make the Pie filling

  • Whip the double cream to soft peaks.
  • Fold in the condensed milk. Slowly, then add the lime juice and zest. Mixing to combine.
  • Transfer the mixture into the pie shell. Decorate with lime slices and leave to set in the fridge for at least 2 hours.

Notes

To Blind bake the crust:
  • Line the inside of the pie crust with parchment paper or aluminium foil, making sure to cover the sides and bottom. 
  • Fill the pie with baking beans/pie weights to distribute the heat evenly.
  • Place in the pre-heated oven and bake at 200°C for 15 minutes.
  • Once the edges start to brown, take out the crust from the oven and remove the parchment paper and pie weights.
  • Return to the oven for another 5 minutes or until the bottom portion of the crust bakes.
  • Remove from the oven and add your pie filling.