Key lime pie has to be up there with the best things to come out of the states to be honest. It also happens to be Kieran’s favourite dessert and pretty easy to make, so this has become a staple in our house.

As we are in Manchester, UK and not in Florida, US, this is not made with key limes. I have no idea how key limes compare or are different to regular limes, but I’m keen to find out if I do ever get to try an actual key lime in the future.

As it can be made ahead of time and transported easily, I’ve also taken this to potlucks and dinners with great success!

I would absolutely recommend using gingernuts for the base, as the spiciness of them really does elevate this version of the classic key lime pie.

Recipe from Delicious Magazine

Serves 12

Ingredients

• 400g gingernut biscuits
• 120g unsalted butter
• 4 medium free-range egg yolks (see tip)
• 2 x 397g tins condensed milk
• 7 limes, juiced and 4 zested
• 250g blueberries

You’ll also need

• 20cm deep loose-bottomed cake tin

1. Heat the oven to 170°C/150°C fan/ gas 3½. In a food processor, whizz the biscuits to fine crumbs. Melt the butter, then mix into the biscuits with a wooden spoon.
2. Press the biscuit mixture into the bottom and three-quarters of the way up the inside of a 20cm deep loose-bottomed tin to create a pie shell. Chill (see Make Ahead).
3. In a large bowl, use a balloon whisk to mix the egg yolks with the condensed milk, lime zest and juice until smooth. Stir in the blueberries. Pour into the chilled pie shell (it should come to just below the rim).
4. Put the tin on a baking sheet and bake for 25-30 minutes until the filling has set with a slight wobble. Cool, then chill for 2 hours or until ready to serve.