Thursday, 15 February 2018

Lime and Basil Crunch Pie

This is an update on the classic Key Lime Pie, with a delicious twist of basil.  Very simple to make, it’s a firm favourite with my family, friends and also at the Stour Festival, where it is always one of the first to be finished.  What my father would describe as “the accolade of the empty plate”!    This serves about 8.

Lime and Basil Crunch Pie
Lime and Basil Crunch Pie

8oz/230g Gingernuts or Hobnobs, crushed (use gluten free biscuits if wished)
4oz/110 g butter, melted
Juice and zest of 4 limes
1 can condensed milk (full fat)
½ pint/300ml double cream
Small handful of fresh basil leaves, chopped, but not too fine
1 lime for decoration

Grease a 9” springclip tin and put baking parchment in the base.   Mix the crushed biscuits with the melted butter and spread into the tin, levelling out.  Put in the fridge to allow the butter to harden.

Whisk the condensed milk, cream and lime zest and juice together for about 5 minutes or so until it has thickened.   This is best done with a Kenwood/Kitchen Aid mixer, or at least a deep bowl so you don’t redecorate the kitchen!

Lastly, add the basil leaves and stir in.  Pour the mixture onto the biscuit base, level the top and chill for at least half an hour so that it sets.    Cut the last lime into thin pieces and arrange over the top.

When you remove this from the tin, remember that it has paper underneath…