Summer is on its way!
It’s that time of year when the weather likes to tease us. We’re offered little glimpses of sunshine before the warmth is dampened by the clouds. We enjoy walking on the sunny side of the street, but freeze in the shade. We have warm spells but we know we can’t rely on them. Yet!
But our time is coming. Beyond spring lies summer – a time of long, hot sunny days, warm evenings, outdoor cocktails and barbecues. So, we have something good to focus on while we wait for the retreat of winter and dream of the better days that lie ahead. Some of us are dreaming of freedom to travel, others are dreaming of reuniting with loved ones. I’m dreaming of Key Lime Pie. That’s the space that I inhabit.
Key Lime Pie – a Florida classic
Key Lime Pie is one of the great contributions of America to world cuisine. This amazing, tangy, sweet dessert is simple to make and delicious to eat. If you have lime juice, eggs, condensed milk and digestive biscuits in your larder, you can whip one of these up, no problem. Some of us may be more familiar with lemon meringue pie, its better known cousin. But this younger family member is even better. Sharper, tangier and lighter, it’s a great summer treat.
Fire up the grill, load up those plates with sausages, burgers and steaks – and save enough room for a little dessert. After all that heavy, rich food this light, citrus tart cuts through all those heavy flavours with a little lime goodness that immediately let’s you know that summer is coming. Key limes are a special type of lime, mostly found in Southern Florida. The juice is yellow instead of green – and so is the pie. But the taste is pure lime and wonderfully unique.
No history, but a great tradition
There is no clear history to this pie – and nobody quite knows when it was actually invented. But it first gained fame in the 1950s when it began to be promoted as “Florida’s most famous treat”. Once this glorious dish had achieved its initial fame and notoriety, it has never looked back. But one thing could make this dish even better – the addition of a well chosen gin to this Florida favourite.
So, with that in mind, here’s an easy to make Key Lime Pie recipe that won’t challenge casual cooks too much. It’s simple, delicious – and with the addition of a large measure of gin to the recipe, it is almost as good as a gin and tonic.
We recommend using Tanqueray Rangpur for a little extra lime zestiness. Plus, if you keep a bottle nearby while you’re cooking, it’s even simpler to cut up a few extra limes and fix a large G&T.
You’re the chef. Nobody deserves it more!
Gin Key Lime Pie Recipe
- 200g digestive biscuits
- 100g sugar
- 50g butter
- 4 limes
- 1 can of condensed milk
- 4 egg yolks
- 4 oz Tanqueray Rangpur gin
- Crumble the digestive biscuits into a blender.
- Blitz into a nice, crumbly mixture.
- Melt the butter and pour it into the blender.
- Grate it into the zest from the limes and mix together.
- Press the crumbs into the bottom of a greased cake tin.
- Bake at 200c for 10 minutes.
- Pour the gin, condensed milk and sugar into a bowl.
- Grate the zest from two of the limes into the mixture and the zest from the third into a bowl.
- Place the bowl in the fridge.
- Squeeze the juice from all four limes into the mixture.
- Add the egg yolks.
- Whisk together until smooth.
- Place some parchment paper around the edges of the cake tin.
- Pour the mixture on top of the biscuit base and smooth off the top.
- Bake for 25 minutes at 180c.
- Chill in the fridge until cool and serve with the remaining zest.
- Pour out a large Rangpur and tonic and enjoy!
Written by Steve (with a little help from Ruddles, the gin dog!)
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