A little over a year ago we were in Key West, visiting six-toed cats at Hemingway’s house and eating Key Lime Pie made with, well, key limes, of course.
Today we’re at home, the same place we were yesterday and will most likely be tomorrow. It is, however, much more fun to be sitting at home with a pie than without one! So here it is.
Made with Oregonian supermarket limes (aka Mexican limes) instead, this key Lime pie is just as citrusy, tangy, and delicious. It is also insanely easy to make!
Ingredients:
Crust:
- 240 grams (8.5 oz) graham crackers or digestive cookies
- 8 tbsp (1 stick/4 oz) butter
- ¼ tsp salt
Filling:
- 1 can (15 oz) condensed milk
- 4 large egg yolks
- ¾ cup lime juice
- Zest of 1 lime
- 1 cup heavy cream
- 2 tbsp powdered sugar
- lime /lemon zest for garnish
Equipment:
9-inch pie or tart dish
Method:
1. Preheat the oven to 325 F.
2. Blitz crackers into breadcrumb-like pieces in a blender/food processor. If you don’t have one, just put them in a ziplock bag and smash with a rolling pin. Melt butter in a medium bowl by microwaving it for 30-40 sec. Add crushed crackers and salt and mix until fully incorporated. Transfer to a lightly greased 9-inch pie dish (metal, tin foil, glass, ceramics – all will do) and form a crust pressing the mixture into the dish with your fingers or a back of a spoon/measuring cup). Make sure to spread the mixture in an even layer. Bake for 10-12 minutes, until golden brown.
3.Whisk yolks with condensed milk until very smooth and almost doubled in volume. Add lime juice and zest, mix well and pour into the crust. Bake for about 15 min, until the filling looks set and a little puffed around the edges.
4. Once the pie cools down, whip heavy cream with powdered sugar until the cream just begins to form stiff peaks (you want the consistency to be still soft but thick enough to pipe) and doesn’t fall off the whisk anymore. You can pipe or simply spoon it on your pie. I prefer to spoon it in the center of the pie, leaving the edges uncovered – so you can actually see what’s going on there. Sprinkle with lime or lemon zest, or even better -with both!
More delicious tarts and pies:
Knowing that you use my recipes makes me so happy! If you end up making this delicious key lime pie or any other recipes, please tag me @olesia.guts so I can see your creations!
Crust: Filling: Equipment: 9-inch pie or tart dish This recipe was adapted from Jamie Oliver's key lime pie recipe
Ingredients
Instructions
Notes
