Either way, dessert or pudding, I had four extra egg yolks in my fridge and was loath to throw them out as usually ends up happening so I purposefully went looking for a recipe yesterday in which I could use them. I landed upon this one and pinned it, then I made it.
Easy peasy, no cooking, five minute dessert. Really - you hate cooking? - try making this.
It got the seal of approval here in our house last night. So I am passing the recipe on to you. Here is what it looked like when I had made it.
First up, limes are limes in the UK. You don't get different kinds of limes and you certainly don't get Key Lime limes. I used four lovely juicy bog standard limes to get the half cup of juice required in this recipe. Next up, you don't tend to get Graham Crackers either. I made the pie crust with Gingernut biscuits and melted butter and it worked a treat. Thirdly, I bought a tin of condensed milk and used it. It was not the exact dimensions that were stated in the recipe. It did not seem to spoil anything at all.
The pie is super creamy and tangy. We cut into it last night even though it had only been chilling for about six hours. The recipe does recommend over night and I would say that the pie looks slightly firmer now, but as it was so good last night I wouldn't say that not chilling it so long is a game breaker.
Make your crust, press it in the tin. Whisk the other ingredients together and pour them in the crust. Stick it in the fridge. Try and stop anyone else in the house from sticking their finger in the pie before it is time to eat it. (Good luck with that!)