Key Lime Pie

I found a few recipes for Key lime Pie, and in the end did my own variation with 2 eggs, 300ml Pura Double thick cream, 395g Sweetened condensed milk, 4 limes, and 20 to 40 g Lindt super dark chocolate melted on the top. Even the base was a variation of 100g butter melted with 1tsp ginger, 1 tsp golden syrup, 1 tablespoon brown (caster) sugar, then mixed with 250g crushed Granita biscuits. A 20cm ring pan was used. I baked it for 20 to 30 mins at 160 degrees fan-forced oven. (170 - 180 normal oven).
These are the recipes which I found:

Ingredients

Preparation

  1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
  2. Beat in milk, then juice and set aside at room temperature till it thickens.
  3. Preheat oven to 325 degrees.
  4. Mix graham cracker crumbs and sugar in another bowl.
  5. Add butter and stir with a fork until well blended.
  6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
  7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
  8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
  9. Remove from oven and cool to room temperature.
  10. Refrigerate for at least three hours until well chilled.
If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.

Alternate Instructions
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

Aussie Recipe

Preparation Time - 15 minutes
Cooking Time - 40 minutes

Ingredients (serves 6)

Method
  1. Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
  2. Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
  3. Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
  4. Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.

The no baking required Recipe

A dessert that originates from the Florida Keys. It's a great favourite, incredibly easy to make and decorated with caramelised lime slices and bitter chocolate, will always impress.

Serves 8
Preparation time: 20 minutes
Chilling time: 1 hour

Base

Filling To decorate

In a large saucepan, melt the butter and stir in the crushed biscuits. Press into the base and sides of a 23cm (9in) fluted flan tin. Place in the fridge to chill while preparing the filling.

Whisk together the remaining ingredients until thick and creamy. Spoon over the biscuit base and chill for at least 1 hour.

Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set.

Meanwhile, caramelise the lime slices to achieve a glistening, syrupy coating: simmer the lime slices gently in a pan to which you have added the icing sugar and enough water to barely cover the lime slices. The syrup will reduce to a sticky coating; remove from the heat before it colours and browns. Transfer to a lined baking tray to cool before arranging on the pie.