Recipe for key lime pie
Key Lime Pie: A Heavenly Recipe for the American Classic!
Mmm – sweet and tangy, velvety cream with whipped cream, and a crisp cookie crust. It’s a hit every summer!
I got the recipe from the book: “Signature Dishes That Matter“, which focuses on the world’s most iconic dishes that have changed the food culture around the globe. This is said to be the original recipe for the pie.
Key Lime Pie originates from the island of Key West in Florida, and the reason the recipe calls for condensed milk is that when the recipe was invented, there was no bridge to the island, making it nearly impossible to get fresh milk/cream. Additionally, they use their wild-growing key limes for the recipe. They are hard to find here, so I made the recipe with regular limes. Allegedly, key limes are slightly smaller and more aromatic than the limes we use.
The recipe requires few ingredients and is super easy to make. Maybe that’s why Americans have the expression: “Easy as a pie.”
In any case, we are quite smitten with this perfect balance between sweet, creamy, tangy, and crunchy! So the other day, I was once again in the kitchen with my hands in the pie dough 🙂
Key Lime Pie
Equipment
- 1 Pie Pan 22-23 cm
- 1 Electric whisk
Ingredients
Pie Crust
- 200 gram Biscuits Digestive, Graham crackers, or ginger snaps
- 100 gram Unsalted butter melted
- 80 gram Sugar
Lime Cream
- 3 pcs. Egg Yolk
- 2 pcs. Lime just the zest, about 2 tbsp.
- 1 can Condensed milk 394 grams
- 160 gram Lime Juice optional, buy a bottle
Topping
- 250 gram Whipping Cream it can be double cream if you can get it
- 16 gram Powdered Sugar
Instructions
Pie crust
- Start by preheating the oven to 180 degrees Celsius (356 degrees Fahrenheit) (conventional oven).
- Grease your pie dish, e.g., by using a piece of kitchen paper and butter, or baking fat to coat all inner surfaces.
- Put the cookies in a freezer bag/ziplock bag and crush them. You can also use a food processor or a blender.
- Add melted butter and sugar and mix as well as you can.
- Pour the contents of the bag into the pie dish and spread it as evenly as possible. Ensure it goes well up the sides.
- Bake it in the oven for 8 minutes until the crust is firm and lightly golden.
- Take it out of the oven and let it cool on a wire rack.
Lime Cream
- Grate the zest of your limes, being careful not to get any of the white pith. Put it in a bowl with the egg yolks.
- Whisk the egg mixture thick and foamy using an electric mixer on maximum speed. It takes about 5 minutes.
- Then slowly add the condensed milk over 3-4 minutes.
- Turn the mixer to the lowest speed and add the lime juice. It should just be combined, not overmixed.
- Pour the lime cream over the baked pie crust and bake it for 10 minutes at 180 degrees Celsius (356 degrees Fahrenheit) (conventional oven). The goal is to set the cream, not cook it.
- Take the pie out and let it cool on a wire rack.
- Once it has cooled, place it in the refrigerator.
- Before serving (and decorating), give it 15 minutes in the freezer.
Decoration
- Put cream and powdered sugar in a bowl.
- Whip it by hand until it begins to thicken. Always make sure the whipped cream is not fully whipped when you stop, as it will thicken further on its own.
- Place it in a piping bag or decorate with a spoon.
- Take the cold pie out of the freezer and top it with the whipped cream, optionally with some grated lime zest.
- Enjoy.
Notes
