- 4 tbsp Golden Syrup
- 70g butter (plus some for greasing)
- 175g Digestive Biscuits
- 150ml Double Cream
- Grated Rind of 2 Limes
- 200g Canned, Sweetened, Condensed Milk
- 4 tbsp freshly squeezed Lime Juice (about 2 limes)
- Extra Lime Zest to decorate
Mini Keith Lime Pies
Inspired by traditional American Key Lime Pies and our friend called Keith we decided to make Keith Lime Pies. Well, “Mini” Keith Lime Pies on this occasion. Now, it might be that you are wondering whether we are making small pies for a normal sized man called Keith, or normal sized pies for a man who is perhaps only 2 foot high (known as Mini Keith). Or maybe you were’t wondering that at all. None-the-less, we can confirm that Keith is normal sized, but the pies we made were small. Very small. Maybe an inch across. Keith on the other hand is at least a foot wide and we’d estimate 5 foot 10 high. So as you can imagine you can fit many of our mini pies into a normal sized Keith. And in fact we tried that out, as we delivered 6 of them for him to try out. So just to be clear, these are “Mini” Keith Lime Pies, not “Mini Keith” Lime Pies. Confused? We are.
How we did it:
- We grabbed the recipe from a booked called “Mini Pies” by Sara Lewis (ISBN 978-1-4454-4448-2). You can guess what it’s all about. It’s about making pies. Small ones.
- We put the oven on to 180C and greased a 24 section mini-bun/muffin tin.
- At this point (which let’s face it, wasn’t far into the process) Jess had to go out on a “very important” mission of some kind. So Annie, her little sister, took over. Annie is 20 months old and has limited culinary abilities to be honest. However, when it comes to bashing digestive biscuits in a plastic bag, with a small (very light) rolling pin, there is no equal. She executed this with military precision (under very careful supervision). Nobody was injured. The biscuits were decimated though, which is just what we wanted.
- We put the syrup and butter in a small saucepan and heated until just melted. We took it off the heat and mixed in the biscuit crumbs prepared by Annie.
- We divided the mixture across the 24 sections of the tin and pressed it firmly with the back of a plastic measuring spoon (the original recipe suggests a teaspoon but we couldn’t get that work effectively).
- We baked it in the oven for just under 10 minutes (original recipe says 6 minutes) until the mixture had browned slightly. We then left them to cool for about 15 minutes.
- Meanwhile we poured the cream into a bowl and added the lime rind and whisked until it just began to thicken. We then gradually whisked in the condensed milk and then the lime juice (I say “we” but Annie wasn’t much involved, she was off decimating other things). “We” continued to whisk for a few minutes until it had thickened further.
- We then spooned the mixture into each of the 24 sections in the tin and chilled for 30 minutes and added the lime zest curls.
What we thought of it:
Keith liked the pies. His wife Lizzie liked the pies. Annie liked the pies. Jess liked the pies. Jess and Annie’s mummy liked the pies. We all liked the pies. The pies were good. So good in fact that Jess and Annie’s mummy had them for breakfast as well the next day. Jess and I don’t endorse such behaviour. You should have something healthy for breakfast, like Bran for example. But not pies full of cream and other naughty things. Are you listening mummy?