Key Lime Pie
Key Lime Pie is incredibly underrated and you don't need key limes to make it! The lusciously strong citrus flavor with it's smooth custard filling is best served with a solid dollop of whipped cream.
Servings 8
Calories 296kcal
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 / ⅔ cup key lime juice if unable to obtain, use regular limes
- 90 grams / 5 egg large yolks
- 414 mililiters sweetened condensed milk (1 can)
Topping
- 177 milliliters / ¾ 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.
Video
Notes
- Graham crackers: The perfect base for this pie with their light and whole wheat flavor. If you are unable to source graham crackers, a great substitute is digestive biscuits.
- Lime juice: The very core of this recipe is the fresh lime juice which adds a bright and zesty flavor to the custard filling. Key lime juice is best, but you can replace with any other fresh lime juice.
- Sweetened condensed milk: This creates a sweetness alongside the lime juice and is an essential to any key lime pie.
- Why we bake the filling: Baking helps set the crushed base and means liquid of the filling doesn't soak through that crushed biscuit base meaning it's nice and firm and can't become soggy.
- If you don’t want to bake the pie: Simply lower the amount of lime juice to 80 milliliters or less than ⅓ of a cup
- Make in advance: You can make the pie up to 1 day before serving, but this is best served within 2 hours of topping with whipped cream and consumed the same day or within 1 day, as leftovers.
- Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Nutrition
Calories: 296kcal