Thermomix Key Lime Pie

Key Lime Pie with a whipped cream topping on a white dish.

Thermomix Key Lime Pie

A refreshing dessert consisting of a biscuit base, zesty lime filling and whipped cream topping.

Prep Time10

Cook Time23

Chilling Time4

Total Time4 33

Course: Desserts

Cuisine: American

Keyword: thermomix key lime pie

Servings:

Calories: 453kcal

Author: Vicki Newton

Ingredients

250 g Digestive biscuits
100 g unsalted butter
3 egg yolks from large eggs
400 g can sweetened condensed milk
150 ml lime juice, about 5-6 limes
1 teaspoon lime zest

Topping

300 g full fat whipping cream
lime zest for decoration

Equipment

22 cm tart tin

Instructions

Preheat the oven to 180°C/350°F (160°C fan). Lightly grease the bottom and sides of a 22cm loose-based round tart tin. Use one with high sides if possible.
Place the biscuits in the Thermomix bowl and crush for 3 sec/speed 6. Transfer to a separate bowl. Don't worry about cleaning the Thermomix bowl.
Add the butter to the Thermomix bowl and melt for 4 min/50°C/speed 1.5. Increase the time if it's not entirely melted.
Add the crushed biscuits to the melted butter and mix for 15 sec/speed 6. The mixture will clump together.
Tip the mixture into a 22cm loose-based round tart tin and press down with the back of a spoon and the sides. Bake for 8 minutes. Leave to cool completely before adding the filling.
Clean and dry the Thermomix bowl and insert the butterfly whisk. Add the egg yolks and whisk for 15 sec/speed 3. Add the condensed milk and whisk for 2.5 mins/speed 3 until thick and creamy (measuring cup off). Add the lime juice and zest and mix for 10 sec/speed 3 with the measuring cup on.
Pour the lime filling onto the cooled biscuit base and bake for 15 minutes, until slightly wobbly in the middle.
Just before serving, whip the cream and spread it over the top. Garnish with extra lime zest.

Notes

Storage: Store the Key Lime Pie (covered) in the fridge for up to 3 days.

To freeze: It's best to freeze the Key Lime Pie without the whipped cream topping. Cover it tightly with plastic wrap or foil to prevent freezer burn. When ready to serve, thaw the pie in the refrigerator for a few hours before adding the whipped cream topping.

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