Can you believe I have never eaten Key Lime Pie? I have heard about it but never actually tried it. When I was in the supermarket the other day I saw some and bought it to try it. I liked the topping but I wasn’t very impressed with the crust and decided I would be able to do better. This weekend I decided to be adventurous and make it.
Luckily I had just been sent a selection of delicious looking cereal from Jordans Cereal and challenged to create a recipe using them. I received Jordans Nut and See Muesli, Jordans Country Crisp with Flame Raisins and Jordans Super 3 Seeds Granola. I thought one of these would make the perfect base for a Key Lime Pie. After some deliberation my son and I chose the Jordans Country Crisp with Flame Raisins. This is a mix of crunchy oat clusters and flame raisins. It has a lovely sweetness and crunch about it that we thought would perfectly compliment the lime topping.
I melted some butter and crushed the cereal a little bit, mixed them together and placed them into a cake tin. As you can see the raisins are incredibly large and very juicy. I know a few made it into my son’s mouth while we were mixing.
Next I created the topping, put it on top of the cereal base and added whipped cream to finish off the Key Lime Pie. I thought it would be nice to decorate the finished pie with lime zest but I had used all my limes making the pie. I will remember this for next time. The Key Lime Pie was lovely, a nice mixture of lime tartness, sweetness and crunch from the base. This is the finished result:
If you want to try making it this is my recipe:
Key Lime Pie Recipe
- 300g Jordans Country Crisp with Flame Raisins
- 200g butter
- 397g tin condensed milk
- 3 egg yolks
- zest and juice of four limes
- 300ml double cream
- 1 tbsp icing sugar
- Preheat the oven to 160C, Gas Mark 3.
- Melt the butter in a saucepan. While it is melting pour the Jordans Country Crisp into a bowl and break into smaller pieces.
- Mix the butter and the country crisp together.
- Press into the base of a greased cake tin or pie dish and put in the oven for ten minutes.
- Leave the base to cool and while it is cooling mix up the egg yolks.
- Add the condensed milk to the egg yolks and mix.
- Add the lime juice and zest to the egg mixture and mix until it becomes smooth and creamy.
- Place the mixture on top of the cooled base and place in the oven for 15 minutes.
- Leave in the fridge to chill.
- When cold mix the cream with the icing sugar and top the Key Lime Pie with it.
Disclosure: I was sent some Jordans cereal in order to create a recipe.