Category: meringue

They get some stick, but apart from the odd over-produced segment the Hairy Bikers collate an awful lot of good recipes. And always make it look dead easy. One series Mums Know Best, an attempt to ensure family recipes stay in the loop, had a great selection of dishes framed with a gaudily awful village fete theme. One recipe really made me sit up though – a Key Lime Pie but with the crucial twist of an Oreo biscuit base.

Watch the video version of this recipe here

Oreos have been a thing in the UK for around 20 years, so we’re just about now getting a generation who have always known them. I a fan so using them as a base instead of borin’ old digestives meant I had to try it out. It breaks down to an Oreo base, a limey sweet filling and a dense baked meringue topping.

I’d read on this blog that the filling could be quite tart, so I took heed and tasted before baking and added a dash of sugar as required. I think even without it wouldn’t be too sour so watch for the strength of the limes you buy. Out of the oven it was delight though: crisp, fluffy meringue; tart, citrussy filling and a moist, rich dark biscuit base. It was a real sweet-tooth’s joy and I’ll certainly bring it out again.

The origin of Key Lime Pie is often debated, but it is generally believed to have originated in the Florida Keys, a chain of islands off the southern coast of Florida. The dessert has been a favourite in the Florida Keys for over 100 years. Some sources attribute the invention of Key Lime Pie to sponge fishermen in the Florida Keys who used the ingredients they had on hand to create a simple yet delicious dessert. Others suggest that the recipe was created by early settlers in the area, or by cooks in the local hotels and restaurants.

Regardless of its origins, Key Lime Pie has become a beloved dessert in Florida and beyond, and has even been designated as the official state pie of Florida.

What makes Key Lime Pie so special? For one, it’s the tangy flavour of fresh key lime juice that sets this dessert apart. Key limes are smaller and more tart than regular limes, which gives the filling of the pie a unique and refreshing flavour. Additionally, the creamy filling and crumbly crust create a perfect balance of textures.

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key lime pie

Key lime pie the way the Hairy Bikers cook it.

Course Dessert

Cuisine American

Keyword afters, baking, pudding

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Cooling time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 8

Author Gary @ BigSpud

Ingredients

• 154 g Oreo biscuits crushed
• 80 g butter melted
• 4 medium eggs separated
• 2 limes
• 1 tin condensed milk 397g
• 80 g caster sugar
• ½ teaspoon vanilla extract
• ½ teaspoon cream of tartar or xanthan gum

Instructions

• Pre-heat the oven to 180°C.
• Mix the biscuits and butter together thoroughly and press into a cake tin. Leave in the fridge to harden while you do everything else.
• Whisk the egg yolks until light and fluffy, then add the lime zest, the juice and the condensed milk. Whisk a little more to loosen and combine, then pour this on top of the biscuit.
• Whisk the egg whites until soft peaks form, then gradually add the sugar, vanilla and cream of tartar. Continue whisking until it reaches firm peaks.
• Spoon the egg white on top of the pie and use a spoon or fork to raise ribbons on the surface. Chuck in the oven and bake for 20 minutes or until the top is golden brown.
• Remove from the oven, allow to cool and refrigerate until needed - the flavours are much better cold.

Video

Notes

Arguably better made the day before and eaten cold.