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I grew up with my Mum making Key Lime Pie as a standard dinner party dessert, and when I made it myself the other week, I remembered why I’d liked it so much. This recipe is from Nora Ephron’s Heartburn and is delicious, as well as being a doddle to make (I just hope to never end up in this situation). Here’s the recipe:

9″ graham cracker pie crust (or make your own regular pastry base and cook it blind)

6 egg yolks

I cup lime juice (approx 6 limes)

2x 14 oz sweetened condensed milk

1 tbsp grated lime zest

Mix everything together, pour into pie shell and freeze overnight or for 6 hrs. When ready to serve, remove from freezer and spread with whipped cream, as well as a little more grated lime zest.


 – Miranda