A recipe for a super tasty, quick and easy key lime pie? A piece of a silky and a bit sour tart like this:
Sure thing, honey. Just keep on scrolling.
I tried out my first key lime pie a bit over a year ago when I noticed that I had some Digestive cookies left in my kitchen closet. I was a little suspicious at first, if I am totally honest, because I was afraid that lime would be too tart for my taste.
This pie totally changed my mind - and it's one of my favorites now. It is so easy to make and works every time - end everyone seems to love it. Its not too sweet either so if you're not too thrilled about super sweet desserts, this is a safe choice for you (and if you love super super sweet stuff - go crazy with that whipped cream on top!!) This recipe only gets better when you let it rest so I recommend keeping it in the fridge for a few hours (or over night) before serving (but if the temptation is too strong, I won't judge :) ).
In the recipe egg yolks are used but whites are not. This doesn't mean that you have to throw the whites away!! You can change my topping - whipped cream - into a meringue topping (more sugar, more sweetness!!) or alternatively you can make something else with the whites like French macarons (check out my recipe here) or a pavlova!
PRO TIP!
You can also freeze your egg whites! They freeze really well and once you defrost them, there is not much of a difference. This way you can keep egg whites in your freezer ready for a sudden meringue or macaron desire.
Okay, then let's get to why you're here...
For this recipe you will need:
A pie form (either Ø 25cm round pie form or a rectangular one like in the pictures)
A medium sized bowl
A grater
Citrus juicer/press
A whisk
A silicone spatula
An electric hand mixer
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Key Lime Pie
Ø 25cm pie form or a rectangular pie form like in the pictures
The crust:
200g Digestive cookies / graham crackers
90g butter
The filling:
6 limes
2 cans (or 800g) condensed milk (sweetened)
5 egg yolks
The topping:
200g high fat cream
vanilla and/or powdered sugar to taste
The crust:
Pre-heat your oven to 170°C.
Crumble the Digestive cookies/graham crackers into fine crumble. You can use a rolling pin and a zip lock bag or a food processor to crumble the cookies.
Melt the butter and mix the two together.
Press the crumble into a pie dish and bake the crust in the middle oven rack at 170°C for 8 minutes.
The Filling:
Carefully, grate the peel of 3 limes. Make sure you only grate the green part of the peel, the white underneath tastes really bitter.
Next, press the juice out of all of the limes and add into a bowl.
Add both cans of the sweetened condensed milk into the bowl with the lime juice and stir.
Add egg yolks one at a time, whisking in between. Add a teaspoon of lime peel and whisk until incorporated. Save the rest of the lime peel for decoration.
Pour the filling into the pie crust and bake the whole pie in the middle oven rack the oven at 170°C for about 22 minutes.
The topping:
Let the pie cool down completely. While you are waiting, whisk the cream into your preferred whipped cream consistency. Add powdered sugar and/or vanilla to your taste.
When the pie has completely cooled down, pipe or spread the whipped cream with a spoon on top of the pie.
Decorate with some lime peel and enjoy!
Ps. If you want to see more pictures of the baking process, check out my Instagram highlights!
I hope you enjoy the recipe! Let me know if you do, I'd love to hear :)
