My Newest Purchase….Le Crueset Heaven!


Ok I have to admit, I may have a slight addiction to homewares! My favorite place in the world at the moment is the kitchen-wares section of TK Maxx. Its a veritable treasure trove of goodies! I took a wander in there yesterday to search for a little hand blender/ chopper/ whisk as my one has died a sad little death (who knew how much longer hand whisking would take!). No such luck in finding a new one but my oh my did they have exciting things. I had to settle myself as I could have gotten a little carried away! I decided I would allow myself one purchase! But was it a good one!

Green Key Lime Pie Dish


I love Le Crueset products. Growing up, our fab cast iron casserole was never off the hob at home, filled with stews, currys and soups on a regular basis! They truly are lifetime investments. I am currently lusting after the casserole below!

Loving This!

So when I stumbled upon a old fashioned deep Le Crueset Pie dish in TK Maxx, I could not turn away!


Key lime Pie is one of my regular desserts. Its quick, tasty and quite impressive. I love it in the summertime as it has that lovely freshness about it. I needed a dessert for a party I was headed to on saturday and so my new pie dish came to the rescue! Here it is!

Key Lime Pie


  • 8 egg yolks
  • 2 397g tins of condensed milk
  • freshly squeezed juice and grated zest of 5 limes
  • 450ml whipped cream


  • 500g  digestive biscuits
  • 200g unsalted butter, melted


  1. Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. Put the crumbs in a large mixing bowl, and pour the melted butter in, and stir.
  2. Press the mixture into the base and neatly up the side of the prepared pie dish, using a tablespoon to flatten and compress.
  3. Bake in the preheated oven for 20 minutes, until deep golden and firm. Set aside to cool completely.
  4. Turn the oven down to 150 degrees.
  5. Put the egg yolks, condensed milk and lime juice in a mixing bowl, and mix with a whisk until everything’s smooth. It will start to thicken as you mix it!
  6. Pour into the cold pie crust and bake in the oven for 20 – 30 minutes. Take it out when it’s firm to the touch, and not at all wobbly. Leave to cool completely, and put in the fridge for at least an hour.
  7. Top with Whipped cream and enjoy! Yummy!

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