key lime pie
Don't mistake the Key lime with the bright green Persian limes that you see in your supermarket produce section.
​
Key limes are about the size of a golf ball, with a thinner, yellow-tinted skin. They’re more acidic and juicier than the Persian lime and have a tart flavor.
Combined with eggs and condensed milk, and baked in a graham cracker crust, Key limes wins over the Persian limes due to the Key lime's natural tang and juicy deliciousness.
How to make Key Lime Pie
What you are creating:
Tart and tasty pie made with real Key limes.
​
Ingredients:
-
One large, deep-dish 9-inch graham cracker crust
-
4 egg yolks (69 g)
-
1 can (14 ounces) sweetened condensed milk (1 1/4 cups) (396 g)
-
1/2 cup (127 g) Key lime juice, from 10 to 15 limes, or bottled key lime juice
-
1/4 teaspoon (1 g) salt
-
2 cups (297 g) heavy cream
-
1/3 cup (226 g) confectioners or granulated sugar
-
1 teaspoon (3 g) vanilla extract
-
Garnish:
-
Zest from lime
-
Crystallized lemon
​
Directions
-
Heat the oven to 350 degrees.
-
Combine the egg yolks and the sweetened condensed milk in a medium bowl. Use a whisk to mix evenly. Add the key lime juice and salt, and stir well until you have a smooth, thick filling.
-
Spoon the filling into the graham cracker crust.
-
Place the pie on the middle shelf of the oven, and bake for 15 minutes until filling is set.
-
Place on a rack and cool completely. Cover and refrigerate for at least 3 hours. Make ahead and refrigerate overnight.
-
Whip the heavy cream in a large bowl at high speed. Once it thickens and increases in volume, gradually add the sugar and vanilla.
-
Continue beating until the whipped cream holds soft peaks.
-
Pile the whipped cream onto the pie filling. Refrigerate the pie for at least 2 to 3 hours.
-
Garnish with lime zest and crystallized lemon.
-
Serve cold.
Makes one 9 inch pie.​
​
.png)
Try another tasty pie!
