Happy 4th July to all my American readers! Hope you’re having a grand day with plenty of amazing food and fireworks. Over the years I’ve embraced plenty of American things; love of TV series like Breaking Bad, Twin Peaks, Arrested Development, Girls and Saturday Night Live (actually, the list could keep going on and on and on), wearing Converses in the middle of Winter even though it may lead to frost bite and most importantly the food. I adore buffalo wings, s’mores, peanut butter, pecan pie, sweet potato pie and, of course, Oreo’s.
I think my travels to this great country have fuelled my love for the food. I’ve been fortunate to travel from LA to New Orleans, visit New York, Boston, San Francisco and Florida and have loved place in between as well. I love how diverse the food can be, not just junk fast food. Some of the best dishes have been the simplest. I had some fantastic steak tacos in Albuquerque straight of the grill and simple fresh seafood in Boston.
Florida was the first major holiday I went on when I was five and I have fond memories of the holiday that has stayed with for the last 21 years. Especially trying watermelon for the first time and a dessert with a pile of clouds on top a tart base. In honour of those memories of the sunshine state on this 4th of July, I present to you a sexy plate of Key Lime Pie, all with a crown of crisp, toasted marshmallow fluff.
- 300g Hobnob biscuits, crushed
- 150g unsalted butter, melted
- 3 large free range egg yolks
- 1 can of condensed milk (397g)
- zest and juice of 4 limes
- 250g Marshmallow Fluff
- Oven to 160C. Mix the crushed biscuits with the melted butter. Press the crumbs into a 22cm tart tin, until the base and sides are evenly covered. Bake for 10 mins. Remove and cool. You may need to press the sides again while the base is soft to even it out.
- Beat the yolks for 1 minute, add the condensed milk and whisk for 3 minutes. Add the zest and juice and whisk until smooth. The mixture will thicken slightly.
- Pour the mixture into the cooled base and bake for 15 mins. Remove and allow to cool before chilling for 3 hours or overnight.
- Using teaspoons, blob the fluff on top of the pie, if you try to spread you might damage the top of the pie. The fluff with spread out when being toasted. When most the top is covered in the fluff, toast under a grill until nicely golden.
- Serve big wedges!
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