Key lime pie from Bake: My Best Ever Recipes for the Classics (page 228) by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 13, 2023

    Lacking an 8" tart pan, I used a 9" one. There was plenty of crumb mixture for the larger pan, but the filling layer was thinner than I would have liked, and there was more crust relative to filling than I prefer. Having finally found key limes, I used those, but can't say I noticed a difference vs. Persian limes without a side by side tasting. The filling was good, pretty classic. Overall the pie was not too sweet since the crust and whipped cream are unsweetened. I wouldn't have minded a bit of sugar in those with a little more lime juice in the filling.

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