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Maddalena Fuller



  • 6 large egg yolks
  • 3 tbsp finely grated lime zest
  • 2 small cans of sweetened condensed milk
  • 1 cup of fresh lime juice (10 limes)


  • 1+1/2 to 2 cups finely grated graham crumbs
  • 1/4 cup melted butter (or, as needed)

Key limes, also known as Mexican and West Indian limes, are small, round and pale green to yellow, with mild juice, thin skin and plenty of seeds. However, I don’t recall ever having come across any so I always use the common Persian limes, the ones that accompany your gin and tonic, which produce a nice tart pie.

1. Preheat the oven to 350 degrees

2. Combine the graham crumbs and butter, ensuring that the crumbs are lighted coated, but not sodden, and then firmly press them into a glass or tin pie dish, building a wall up the sides.

3. Toast the crust for about 8 minutes and then remove the pan to cool.

4. To make the filling, whisk together the eggs yolks and lime zest, add condensed milk and pour the filling onto the crumb crust.

5. Bake the pie for 20-25 minutes until the the center is firm. Transfer onto a wire rack and let cool completely. Refrigerate until cool (approx 2-3 hours)

6. Dress the pie with whipped cream, or candied lime wedges, frosted with sugar.




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The image only shows the unfinished pie, for we all started eating it before I remembered to photographs the finished it. The pie would normally have graham cracker crust layered with banana slices as seen the photo, on which is poured a banana caramel custard and topped with a layer of whipped cream.


1 + 1/2 cup of graham crumbs (substitute with chocolate if you wish)
6 tbsp melted butter
Press the crumb mixture into the sides bottom of the pan to form an even half-inch thick layer.
Bake in the oven for 10 minutes at 350 degrees and let cool.


Banana Layer

  • Use 2-3 bananas thickly sliced, and layer gently onto the cooled baked crust

Cream Filling

  • 2 tbsp butter
  • 1/2 cup flour
  • 2 cups milk
  • 3 egg yolks
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 2 ripe mashed bananas

Over medium heat, melt the butter and add flour to make thick paste, followed by the milk. Stir continuously to avoid lumps and add yolks, sugar and remaining ingredients until mixture gently comes to a boil. The banana typically goes in last once the heat has been turned off.

Poor the custard over the bananas and pie crust, spreading gently with spatula to avoid dislodging the bananas. Let cool. Whip 250 ml of whipping cream with 2 tbsp of icing sugar. Spread the whipped cream to the edges of the pie dish once the custard has fully cooled and refrigerate pie until it is to be served

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Every summer I look forward to making fresh custard tarts and fruit pies, depending on the season. They are always beautiful and easy to prepare.
You can fill a pre-baked pie shell with any kind of custard, although the following recipe is probably my favorite. Light and creamy with a hint of lemon makes a delicious base for most fruits and berries.

Buttermilk Pastry Cream

  • 1/4 cup butter
  • 3 tbsp flour
  • Pinch of salt
  • 1 cup buttermilk
  • 2 large egg yolks
  • 1/2 tsp pure vanilla extract
  • 1 tbsp freshly grated lemon zest
  • 4 tbsp fresh lemon juice

Whisk together the dry ingredients. Put the buttermilk and egg yokes into a small saucepan and cook over medium heat, whisking constantly. Add the dry ingredients and continue stirring for about 4 minutes or until the mixture thickens. Stir in the lemon and vanilla. Let cool completely and refrigerate before adding to the pie shell.


Combine 1/2 cup of fruit jam, something light colored and seedless works best -like apricot or grape jelly to 1/4 cup of water and boil. Let cool slightly and apply glaze to the fruit ornamented pie using a pastry brush.

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