Delicious finger lime pie

This is a lovely and pretty simple-to-make dessert. You will need to allow time for it to set in the fridge, but other than that, it really is a piece of cake (or pie)!

5 from 2 votes

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Course: Dessert, sweets, Cake, afternoon tea

Cuisine: Australian fusion

Prep Time: 10

Cook Time: 24

Chilling time: 2

Servings: generous slices

Calories: 413kcal

Author: Nellie Kerrison | Relish Mama

Cost: 17

Equipment

Food processor
Oven
23cm tart tin

Ingredients

For the Crust

250 g Marie biscuits processed to fine crumbs
1 tablespoon sugar
125 g unsalted butter melted
1/4 teaspoon salt

For the Filling

4 egg yolks
3 limes juiced & zested (see note)
4 finger limes pulp of (see note)
1 x 395g sweetened condensed milk
220 g heavy cream
1 tablespoon caster sugar
1 teaspoon of vanilla extract or paste

Instructions

Heat oven to 180oC.

For the crust:

Into a food processor, pulse the biscuits into a fine crumb. Add the sugar and butter and pulse a dozen more times to get a damp looking, sandy mixture.
Press the mixture into the bottom of a 23 cm pie dish or cake tin*. You can use the bottom of a measuring cup, or damp fingers to assist.If you use a cake tin, be sure to line it well with baking paper.
Chilling the crust for 15 minutes before baking can help solidify the butter and prevent any leakage.
After chilling. Bake for 10-12 minutes and then allow to cool completely before filling.

For the filling:

Whisk the yolks and the zest of 2 of the limes (reserve the other last third of the zest for serving) well. You want to allow it to thicken and get some air in there.
Add the lime juice, condensed milk and whisk until well mixed. Whisk in half of the finger lime pulp (if using) (see notes) and reserve the rest for serving.
Pour the filling into the cooled crust and bake for 12 minutes, or until just set. The surface should look firm but not browned. Cool to room temperature.
Refrigerate for a minimum of 2-3 hours to chill. Note - This can be done up to five days in advance.
Whip cream to soft peaks, then gently fold in the sugar and vanilla.
Spoon the cream over the chilled pie (see note for other optiosn).
You could serve as is, with the remaining lime pulp or zest on top OR if time allows chill the pie again for another 2 hours, so that it slices more evenly.

Notes

If you do not have access to finger limes, you can make this simple but delicious lime pie by increasing the regular limes to 5 and use the juice and zest of both.
Typically, the pie would have the cream spread on top and chilled for a further couple of hours. But I find not everyone wishes for cream, so I like to place the lime pulp and zest on top of the tart (instead of on top of the cream) and serve the cream instead on the side.
If your dish has a removable base, then even better, but you will still have great success in a dish that doesn't have a removable base.

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