Key Lime Pie

New Year's Eve was eagerly anticipated in the Beard household, as the in-laws had booked us seats to see the new Star Wars Film. Cooking wise, we had also been put in charge of the majority of the New Year's Eve dinner. As the film started at 4pm, this meant we had to come up with a menu which could be made in advance. Cue snacks from Waitrose as a starter. Nigella's Coq au Riesling is one of Mr Beard's make it ahead specialities, because it tastes much better the next day, so was the obvious choice for main. I was in charge of the dessert. I wanted something quick that would look impressive and settled on Key Lime Pie from the Leon Book 3: Baking and Puddings. Being away from home, I did not want to make a meringue topped pie, as there were too many things to go wrong, so this is a cream topped, digestive biscuit bottomed pie. The other best thing about this recipe is that hardly any measuring was involved. Half a standard packet of digestives, and a whole tin of condensed milk, meant the only guestimation was needed for the butter! Brilliant when you're away from your home kitchen and scales.
When the pie was served, I was served the ultimate accolade: second helpings requested by my father-in-law!