For serious Great British Bake Off fans, some of you may remember Paul Hollywood declaring Ryan’s key lime pie as the best pie he’s ever had (GBBO 2012). I followed the recipe from the book ‘The Great British Bake Off – How to turn everyday bakes into SHOWSTOPPERS’ by Linda Collister. There is also a recipe online (see below) on the BBC Food website which is supposedly the same thing but isn’t…. quantities are very different and recommended toppings too.
This pie was really fun to make, it’s a sweet ginger pastry which is made in the usual method i.e. rubbing the butter into the gingery, sugary flour and mixing with egg yolk and cold water. Voila, biscuit pastry! This pastry was particularly nice after being baked (don’t forget this one needs blind baking for non soggy bottom related dramas) and compliments the lime filling very well. The lime filling is condensed milk, lime juice and zest mixed with whipped double cream. You fill the pie up and pop it in the fridge to set. Then it’s Italian meringue time….. now if I could go back in time I would have bought a sugar thermometer to make this process easier. Italian meringue is made by creating a sugar syrup (sugar + water in a pan and heated to 110 °C) and mixing this into whipped egg whites. Now guessing where 110°C lies is pretty tricky, I did it by testing whether the syrup was at ‘thread’ stage by dropping it into a glass of cold water and seeing how it solidified. It was phaffy and I forgot that sugar is hot and stuck my finger in it. DON’T DO THAT!!!! 😦 I really do recommend a thermometer, but if you are curious I’ve put a link below which tells you all about the stages of sugar during cooking. The recipe also recommended a blow torch to give the meringue that golden hue which is oh so attractive. I do not have blow torch. It’s quite a dangerous recipe really, if it’s not the boiling sugar that gets you, it could be your very hot baking beads OR your blow torch… I opted for the grill for only a few seconds and it worked and I was very relieved.
This pie was worth the crazy methodology. It is the best key lime pie I’ve ever tasted. It’s got lots of stem ginger under the lime filling and the ginger biscuit pastry is just fabulous. Go forth and try it!!!!