Passion fruit key lime pie recipe

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A light and zesty dessert, this fruity twist on a traditional key lime pie will have everyone coming back for seconds.

Tip: You will need non-stick baking paper (we like Bacofoil).

For the base

For the filling

4 limes (juice from 4, zest from 3, plus extra zest to grate and garnish if desired)
2 passion fruit (pulp only)
3 large egg yolks
397 g condensed milk (i.e. one regular tin)

4 limes (juice from 4, zest from 3, plus extra zest to grate and garnish if desired)
2 passion fruit (pulp only)
3 large egg yolks
14 oz condensed milk (i.e. one regular tin)

4 limes (juice from 4, zest from 3, plus extra zest to grate and garnish if desired)
2 passion fruit (pulp only)
3 large egg yolks
14 oz condensed milk (i.e. one regular tin)

Preheat the oven to 180°C/356°F/gas mark 4.
Line the base of a 23cm/9in loose-bottomed tart tin with non-stick baking paper (this will ensure the pie won’t stick).
Place the biscuits in a zip-lock bag and seal. With a rolling pin, crush the biscuits until you have fine breadcrumbs.
Melt butter in a pan. Add the crushed biscuits and mix together.
Press the mixture into the prepared tin and bake in the oven for 10 minutes.
Whisk egg yolks and lime zest together until yolks are pale and thick.
Whisk in the condensed milk for a further few minutes then whisk in the lime juice. Lastly, add the passion fruit and stir.
Pour the mixture onto the cooked biscuit base. Bake for 15–20 minutes until it is just set.
Let the pie cool, then cover and refrigerate until ready to serve. Garnish with more grated lime zest, if desired.

This recipe is by Lisa Faulkner for Bacofoil.

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Classic key lime pie

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