Now You’re Cooking! 27 Key Lime Pie Learning Intentions


✰ Demonstrate the correct culinary techniques required to prepare and serve this dish.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


✰ Demonstrate creative skills in serving this dish attractively.


Equipment Serves: 8 30 mins prep


+ 2 hrs setting/ overnight


In a one-hour class, bring in your own fl an dish or cheese cake tin and collect from the Home Economics kitchen before going home.


Ingredients


300 g ginger nut biscuits (digestive biscuits can also be used)


150 g butter


250 ml double cream 400 g can condensed milk


6–8 limes, depending on preference


FOR DECORATION (OPTIONAL):


1 tbsp icing sugar 100 ml cream zest of 1 lime


Food processor/sealed food bag and rolling pin, small saucepan, large bowl, 10” fl an tin/dish or eight ramekin dishes, metal spoon, grater, juicer, large mixing bowl, electric mixer, spatula, piping bag, cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT. 2. Weigh and measure all ingredients.


3. Place the ginger nut biscuits into a food processor and blitz/ place in a partly sealed food bag and crush using rolling pin. (Do not fully seal the bag as this can cause it to burst. The bag can be washed out afterwards and reused, to avoid waste.)


4. In a microwave or small saucepan, melt the butter and pour into the food processor with the biscuit crumb. Blitz again/stir the melted butter into the crushed biscuit in a large bowl.


5. Spoon the biscuit mixture into a fl an dish and press into the base and sides evenly.


6. Wash the limes, then roll each for 30 secs on a chopping board (this helps to release the juice). Zest all but one of the limes using the fi ne side of the grater, only removing the green skin and being careful not to grate down to the pith. Halve each lime and juice using the juicer.


7. In a large mixing bowl, beat the double cream, condensed milk, lime juice and lime zest with an electric mixer until the mixture is thick.


8. Pour the fi lling mixture on top of the biscuit base. Place in the fridge and chill for a few hours or ideally overnight.


9. To serve, whip the cream and icing sugar together and pipe on top of the key lime pie. Grate the zest of the remaining lime on top.


106 UNIT 4


TOP TIP This is a relatively easy dessert to


make and ideal for a special occasion. The quantities given would make eight individual portions in ramekin


dishes. This is an extra special way of serving this dish and is also a helpful way of ensuring that portion sizes are not too large.


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