After Ryan’s shock turnaround and victory in week 5 of GBBO, lots of you have been clamouring for the recipe for the key lime pie which he made. So here it is! Yep, the same one that caused Paul to gush – GUSH! – and Mary to go silent as she shovelled it into her mouth.
As an aside, there are people who will tell you that a key lime pie isn’t really a key lime pie unless it uses Key limes (from the Florida Keys which is one of the most beautiful places on Earth). Feel free to ignore these people and continue to call it a key lime pie – lime pie just isn’t as fun is it?
You’ll need a 30cm wide loose based flan tin to bake the pie in (or whatever you’ve got)
For the pastry –
- 300g plain flour
- 60g icing sugar
- 1 tablespoon ground ginger
- pinch salt
- 180g unsalted butter, chilled and diced
- 3 large free range egg yolks
- 2 tablespoons very cold water
Let’s make some pastry! Sift your flower, icing sugar, ginger and salt together, and add the butter. Rub with your fingertips (or a blender/mixer) until the mix looks like sandy crumbs. In a seperate bowl, combine the yolks and water and stir into the flour mix with a knife to make a soft dough. Add a touch more water if its not coming together. Bring together in the bowl with your hands, and then wrap in clingfilm and chill for at least 20 minutes.
While your dough is chilling, preheat the oven to 200C/gas 6/400F and then roll out your dough on a floured surface. If you’re using a 30cm flan case, your dough needs to be rolled out to around 37cm wide, or work to the size of the case you’re using. Roll until its about the thickness of a pound coin, ensuring that you’re moving the dough around as you’re working it, and adding flour if it starts to stick. Once you’re ready to transfer it to your tin, use your rolling pin and your hand to carry the dough and lay it gently onto your tin. Giving it plenty of slack, press gently into the tin, using spare dough to push it into any corners.
Bake the case blind using parchment paper and baking beans (you can also use dried lentils or other alternatives) for 12-15 minutes and then remove the paper and beans and bake for a further 8-10 minutes at the lower temperature of 180C/gas 4/350F. Remove from the oven to cool but do not try to remove the case from the tin.
For the filling –
- 4 pieces stem ginger in syrup, drained and finely chopped
- finely grated zest and juice of 6 limes (limey!!)
- 397g tin of condensed milk
- 4 large free range egg yolks
- 300ml double cream straight from the fridge
Sprinkle your ginger over the pastry case and then mix half of the lime zest and all the juice in a bowl with the condensed milk and yolks. Whisk until thickened and set aside. Whip the double cream until its thickened but not yet at the soft peak stage (pretty thick) and fold into the lime mixture using a metal spoon. Pour the mix into your case and chill for at least an hour.
For the meringue –
- 250g caster sugar
- 5 tablespoons water
- 4 free range egg whites
To make your meringue, put your water and sugar into a pan and heat genty, stirring until the sugar is completely dissolved. Turn up the heat and boil until the temperature reaches 120C (you’ll need a sugar thermometer). If this all sounds a bit complex, watch the instructional video here and remember that the pie will still taste just as great with some whipped double cream rather than meringue on top!
If you’re still up for it, while your syrup is boiling, add your egg whites into a clean mixing bowl. Beat until stiff peaks form (you will need a stand or hand held mixer for this). As soon as the syrup has reached the correct temperature, pour it into the centre of the bowl, with the mixer on the highest speed. Once your meringue is thick and shiny, decant from the bowl into a piping bag.
Unmould your pie and set it on a serving plate, (or leave in the case if you’re the nervous type). Pipe the meringue around the edge of the pie in whatever pattern you desire. You can also use a blowtorch or the grill to lightly brown the meringue. Decorate with slices of lime, the lime zest you set aside and mint. Enjoy!
Yum! If you make this, let me know how you get on with it!
For the filling –
For the meringue –