Key Lime Pie With Strawberries
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 30 minutes
Base
- 250g/8.8ozs graham crackers (plain digestive biscuits or biscoff cookies also work well)
- 100g/3.5ozs butter, melted
- 1/4 cup white sugar
- 400g/14flozs tin sweetened condensed milk
- 4 egg yolks
- 1/2 cup key lime juice (or use 7/8th of it Persian limes with 1/8th lemon juice)
- Finely grated zest of 1 lime
- 750g/26.5ozs. strawberries
- 2 tablespoons apricot jam
- 1 tablespoon hot water
Step 1 - Preheat oven to 180C/350F. Blitz the cookies until they resemble fine crumbs. Mix with the butter and sugar and press into a 23cm/9.2inch loose bottomed tart case pressing down on the base and sides. Bake for 15 minutes and then cool.
Step 2 - Whisk the condensed milk with the yolks, lime juice and zest. It will start to set while you are mixing it. Spoon it into the tin and spread the top until smooth. Bake for 15 minutes. Cool completely.
Step 3 - Wash the strawberries and slice off the hull. Cut the strawberry in half lengthways and then slice each half thinly - you can discard the smaller end pieces. Using your fingers, press on the side of the strawberries to make a line of fanned pieces. Place around the outer edge of the tart. Repeat with the remaining strawberries until you completely cover the top.
Step 4 - Mix the apricot jam with the water and then brush over the top of the berries.