Muriel’s Famous Lime Pie

 

 

 

 

 

 

 

Here’s another lovely recipe from Australia, where Muriel has her own lime tree! No, I’m not jealous at all.. 😉

This is the dessert that Muriel is asked to bring to various family and friends’ gatherings, which is always the sign of a good recipe in my book.

I got some lovely unwaxed, organic limes in Dunnes Stores this week, which was as as close as I could get to having a Lime tree in my back garden!

You don’t have to be Sherlock Holmes to guess that I made this for our Easter Sunday Dessert this year! And of course you can change the décor to reflect the seasons; this is an all-year-round pie!

EQUIPMENT:

• A 20cm round glass or ceramic pie dish – I used a 20cm  loose-based sandwich tin, with the base lined.
• An electric beater and bowl
• A medium-sized bowl                                        
• a zester
• a juicer
• A spatula

INGREDIENTS:

• 150g biscuits, reduced to crumbs see NOTE 1
• 75g Butter, melted
• 4 egg yolks
• 395g tin of Condensed Milk
• A tablespoon of Lime zest
• 100mls of Lime juice
• Whipped cream, to pipe onto the pie before serving, if you’re fancy.. 😉
• A sprinkling of the last of the lime zest

METHOD:

• Heat the oven to 160 Fan.
• Put the crushed biscuits into a medium-sized bowl, add the melted butter, and mix well
• Put the biscuit mixture into the Pie plate/dish, and firm down well.

• Bake for 15 minutes, then remove and leave to cool. Leave the oven on.
• Zest the Limes first, then juice them.
• Put 1 dessertspoon of the zest into an airtight container for decoration later on.

• Beat the egg yolks with a electric beater until they are light and fluffy.
• Gradually add in the Condensed Milk, the Lime zest and the juice, with the mixer still on. Mix until fully combined.
• Pour the egg mixture over the biscuit crust
• Bake at 160ºFan for 12 minutes, or until just set. See NOTE 2

• Remove from the oven,  and  cool to room temperature.
• Then carefully cover it with clingfilm, trying not to touch the surface, then chill in the fridge for 3 hours or until ready to decorate and serve. See NOTE 3

 

NOTES:

1. I used Digestive biscuits for the base this time, but I think Ginger biscuits would be much nicer. Don’t forget that you can make your own Ginger Biscuits using this Eating for Ireland recipe:https://eatingforireland.com/recipe/ginger-biscuits/
2. ‘Bake for 12 minutes’  – cooking instruction for the pie filling – weird, but it works!
3. I messed up the surface of my Lime Pie with the clingfilm (see NOTE 4 below) so I had to decorate and camouflage at the same time! The effect you see in these pictures, was me literally brushing some finely ground biscuit crumbs over the top of the pie, then drizzling with melted white chocolate. Drizzling chocolate can be a messy business, so I always put a ‘on-its-way-to-the-wash’ tea towel under the pie plate, or whatever’s to be drizzled. Muriel uses a simple but traditional Lime Pie decoration of piped rosettes of whipped cream. Other things that go brilliantly with Lime is dark chocolate and Coconut, so do your own thing!
4. The surface of the cooling pie is actually quite delicate, and I messed it up the first time I covered it with cling film, so just pull the piece of clingfilm tight before you attach it to the baking tin.
5. To get the best flavour, remove the decorated pie from the fridge about 30 minutes before serving.