Gingernut crumb, zesty lime and our delicious Smooth Ricotta – all baked together to create this traditional Key Lime Pie.
This zesty treat makes an indulgent and refreshing dessert to end your meal all year round.
| 2 x 375g tubs | Smooth Ricotta |
| 1 packet | gingernut biscuits |
| 80g | unsalted butter |
| 5 | large limes |
| 4 | eggs |
| 1 can | condensed milk |
| 4tbsp + 225g | caster sugar |
| 1 | Blend biscuits into crumb and mix with melted butter. Pour into a pie/quiche tin and press down to the bottom and sides of the tin. Place into freezer for 15 minutes. |
| 2 | In meanwhile whisk 4 egg yolks with 4 tbsp of caster sugar, add condensed milk, ricotta and combine. Reserve egg whites for meringue later on. |
| 3 | Grate the skin of 3 limes and extract the juice of them plus one extra lime. Pour the juice and the lime rind into the ricotta mixture and combine. |
| 4 | Remove the base from the freezer and pre-bake at 180°degrees Celsius for 10 minutes. Remove from the oven and cool for 10 minutes. Reduce the heat to 160°degrees. |
| 5 | Pour the ricotta mixture onto the biscuit base and bake for 25-30 minutes until set. Remove from the oven and leave to cool (can be baked the night before to finish off in the morning or in the morning to finish in the afternoon). |
| 6 | Place egg whites reserved earlier into a blender and whisk until soft peaks. |
| 7 | Add 225g caster sugar and 6 tbsp water into the saucepan and place on a low heat. Let it simmer for 5-10 minutes till it starts to bubble and becomes clear. The consistency will be on a thicker side. |
| 8 | Keep beating the egg whites, then gradually add the sugar syrup in stages whilst beating at medium speed. Keep whisking until egg whites become white and glossy and the mixture has cooled down. |
| 9 | Insert the mixture into a piping bag and pipe the edges of the pie or all over the top (dependent on your preference). Use blow torch to brown the meringue/marshmallow top and decorate with slices of lime. |
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