Key Lime Pie - Vegan Challenge part.1

Vegan Challenge Recipe!!
This is where Bekki makes the standard, non-vegan recipe for a well known desserts and then challenges Jon to make them vegan!

Sometimes I like to push myself to make something that I wouldn't usually make because I'm either not confident or there's potential for things to go very wrong. Key Lime Pie is one of them. Although technically, because Key Limes are not easy to get hold of, this isn't authentic, it's a really good sibling. Do not be put off by the baked meringue topping - this is really simple! - Bekki

Ingredients;

350g biscuits of your choice. 

I used hobnobs but digestives, gingernuts or coconut biscuits would also be awesome!

120g melted butter

397g condensed milk (one tin)

3 eggs, separated

3 limes. Zest and juice

80g caster sugar

1/2tsp cream of tartar 

Pinch of salt

Equipment;

Processor

Electric whisk

Loose bottom 7" cake/tart tin

Piping bag (optional)

Oven temperature;

170c/350f/Gas 4

Method;

• Begin by placing the biscuits into the food processor and blitzing until they are fine crumbs. You don't want any big lumps of biscuits in your casing.
• Add your melted butter to the biscuit crumbs and combine
• Next, take your chosen tin and empty the biscuit mix into the center. Smooth out using the back of a metal spoon, compacting as you go. You want to build the biscuits up the sides too to form a case. I chose to go approx 2" up from the base and then used the back of my spoon to even out the top. It will hold it's form in the oven so long as you don't try and make the crust too thin - stick to cheesecake base thickness where you can.
• Pop the biscuit case into the oven for 20 minutes. Once cooked, bring out of the oven to cool for 30 minutes or so. 
• Now onto the lime filling. Zest and juice your limes and pop them to one side ready and separate the eggs. You will only need the yolks for this part. Keep the whites in an airtight container in the fridge as they won't be used for another hour or so.
• Put the condensed milk into a bowl and whisk for a couple of minutes.
• Add in the egg yolks and whisk for a further couple of minutes.
• Finally, add the juice and zest of the limes and whisk for approximately 3/4 minutes. You will notice it thickens up a little.
• Pour the lime mix into the cooled case and pop into the oven for 20 minutes.
• Remove and allow to cool for 30 minutes in the fridge.
• Now onto the final stage, the meringue. Take the whites you saved and put them into a clean glass bowl.
• Whisk up until they form stiff peaks.
• Sift in the caster sugar and cream of tartar a little at a time, whisking all the while and making sure the sugar is thoroughly combined. The meringue should be glossy and smooth. To check it's ready, take a little between your thumb and finger and rub gently. If you can feel grains of sugar, whisk a little longer.
• Now you can either pipe or spoon the meringue onto the lime filling. I chose to pipe purely for aesthetic purposes and because I love a bit of piping.
• Back into the oven for between 15-25 minutes. You need to be close by and keeping an eye on it at this stage. You want the meringue to brown but not burn.
• Remove from the oven and allow to cool for an hour before moving to the fridge to completely chill.
• Serve cold.

Verdict;

Is nom a suitable verdict?

3 different textures, 3 different flavours and all perfectly balanced. The meringues sweet fluffiness compliments the tartness of the lime filling whilst the biscuit casing adds texture and crunch to the mix. The ultimate test was feeding my boyfriend a massive dinner and him barely being able to breathe but still wolfed down a piece of this... So I'd say that's a winner.

Now let's wait and see if Jon can make a vegan friendly version!