Recipe: Miss Polly’s Kitchen has teamed up with Nespresso to create the ultimate key lime pie

There is something about the sweet, savoury and tart flavours of key lime pie that makes it such a universally loved dessert. From the buttery casing to the melt-in-your-mouth filling to the topping of cream that cuts through the sweetness perfectly, there aren’t many dishes that hold a candle to this one. So when we heard that Polly Markus (of Miss Polly’s Kitchen) had teamed up with Nespresso to create a version that paid homage to the latter’s all new (and limited edition) World Explorations Miami Espresso, we were intrigued.

Nespresso’s World Explorations Espressos are inspired by the coffee cultures and tasting rituals of global cities, and its Miami Espresso is an ode to the vibrancy of its namesake. It makes sense, then, that Polly created a dessert that was vibrant and flavourful too, and aptly called it the Miami Key Lime Pie.

Surprisingly easy to make, this dessert is low effort, high reward, with a simple recipe that even beginners in the kitchen will be able to manage. To make the perfect afternoon tea, serve your freshly-made Miami Key Lime Pie with a Cafecito Cappucino using Nespresso’s Miami Espresso — the perfect pairing.

Miss Polly’s Kitchen Miami Key Lime Pie

Ingredients:
1x 300g packet of Hob Nobs
150g melted butter
3 egg yolks
1x can of sweetened condensed milk
Zest of 3 limes
Juice of 4 large limes
400ml double cream
1 tbsp icing sugar
Extra lime zest for garnish

Method:
1. Pre heat the oven to 175c fan bake.
2. Using a food processor, blitz the biscuits into crumbs, then slowly add the melted butter until
combined.
3. Grease a 24cm loose based quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides.
4. Bake for 10 minutes. Remove and let it cool.
5. Whilst the crust is baking, whisk the eggs together. Add the condensed milk. Using an electric beater, whisk for a further 2-3 minutes.
6. Next, add the lime zest and juice and continue to whisk for another couple of minutes.
7. Pour the lime filling into the cooled base then place it back in the oven and bake for 15 minutes.
8. Let is cool a wire rack and then leave it in the fridge for 3 hours or overnight.
9. Just before you serve, whisk together the cream and icing sugar, spoon this over the top of the pie
and garnish with the extra lime zest.

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