Description
Key Lime Pie is incredibly underrated and you don't need key limes to make it! The luciously strong citrus flavor with it's smooth custard filling is best served with a solid dollop of whipped cream.
Ingredients
Crust
225 grams / 7.93 ounces graham crackers, crushed
75 grams / 2.65 ounces butter, melted
28 grams / 2 tablespoons superfine/caster sugar
Filling
100 milliliters / 1/3 cup key lime juice (if unable to obtain, use regular limes)
5 egg yolks
414 mililiters sweetened condensed milk
Topping
177 milliliters / 3/4 cup heavy cream
28 grams / 2 tablespoons superfine/caster sugar
Instructions
Crust
- Preheat the oven to 190°C/375F and grease a pie dish or a springform cake tin.
- For the crust, place the crushed biscuits and sugar in a bowl and stir to combine, making a well in the center.
- Add in the melted butter and stir until no dry portions remain in the bowl and the mixture resembles a rough breadcrumb.
- Spoon into your pie dish and press firmly and evenly into the base and sides of your dish with a measuring cup or flat glass.
- Place in the oven and bake for 10 minutes until lightly golden.
- Remove and set aside to cool.
Filling
- For the filling, place the egg yolks and sweetened condensed milk in a bowl and beat on low to break the egg yolks and get the mixture smooth, approximately 1 minute.
- Add in the lime juice and beat on medium until thick and pale, approximately 3 minutes.
- Pour the into the cooled crust, cover and place in the oven until only jiggly in the center, approximately for 20 minutes.
- Remove and allow to cool completely before refrigerating for a minimum of 3 hours or overnight.
Topping
- Just before serving, whip the pouring cream with the sugar until reaching soft peaks.
- Spread the cream over the top and sprinkle over a little lime zest.
- Slice and serve.
Notes
Adapted from several sources
Nutrition
- Calories: 296 calories per serve
Keywords: pie, citrus, spring