Dessert

Lime pie with Anzac biscuit crust

Name: Lime pie with Anzac biscuit crust
Yield: 6
Ingredients: 3/4 cup (110g) plain flour; 1/3 cup (80g) brown sugar; 70g rolled oats; 50g desiccated or shredded coconut; 100g salted butter, chopped; 2 tbs golden syrup; 1/2 tsp bicarbonate of soda; 200ml thickened cream, whipped; Vanilla ice cream (optional), to serve; 1 tbs finely grated lime zest (from about 3-4 limes), plus extra to serve (optional), and 1/2 cup (125ml) lime juice (from about 12-15 key limes or 4-5 regular limes); 4 large egg yolks; 395g sweetened condensed milk

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Aug 11, 2018

“This recipe is a tale of two allied desserts – America’s key lime pie joining forces with Australia’s Anzac biscuits, in a transcontinental dessert that really does it all! I use fouregg yolks for extra creaminess, but you could use three if you wanted to hold back on the richness (or use five yolks if you want it even more decadent)” - Hetty McKinnon.

3/4 cup (110g) plain flour
1/3 cup (80g) brown sugar
70g rolled oats
50g desiccated or shredded coconut
100g salted butter, chopped
2 tbs golden syrup
1/2 tsp bicarbonate of soda
200ml thickened cream, whipped
Vanilla ice cream (optional), to serve

Lime filling

1 tbs finely grated lime zest (from about 3-4 limes), plus extra to serve (optional), and 1/2 cup (125ml) lime juice (from about 12-15 key limes or 4-5 regular limes)
4 large egg yolks
395g sweetened condensed milk

Method

1.

Preheat the oven to 180°C. Grease a 20cm pie tin.
2.

For the Anzac biscuit crust, combine flour, sugar, oats, coconut and 1 tsp salt flakes in a bowl. Melt the butter in a small saucepan over medium-low heat. Once melted, stir through golden syrup and bicarb (be careful, as the mixture will foam), then add this to the dry ingredients, stirring well to combine.
3.

Press biscuit mixture into base and side of the prepared tin. Use your fingertips or the base of a small cup to flatten out the base and sides until it is thin and uniform. Bake for 10-15 minutes or until golden. Remove from oven and set aside to cool
4.

To make the lime filling, in a stand mixer fitted with the whisk attachment, whisk lime zest and egg yolks until pale, thick and ribbony (this step is important; a smooth, thick mixture here will improve the overall texture of the pie). Add the condensed milk and whisk until well combined and thickened, then whisk in the lime juice.
5.

Pour the filling into the cooled Anzac biscuit base and return to the oven for 15 minutes or until the filling is set without browning. Stand pie for 90 minutes to cool, then chill for 2-3 hours or until cold and set. Spread top of tart with cream and scatter with extra lime zest. Serve with ice cream, if using.