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the best ever key lime pie

Ahhhh….key lime pie is creamy and tart and creamy and delicious, and the recipe is a real show stopper.

Making the pie could not be more simple, and the cookie crust makes for a delicious crunch.  The accolades you’ll receive from anyone taking a bite is almost embarrassing.  Pure heaven!

the best ever key lime pie

Ahhhh….key lime pie is creamy and tart and creamy and delicious, and the recipe is a real show stopper.

Making the pie could not be more simple, and the cookie crust makes for a delicious crunch.  The accolades you’ll receive from anyone taking a bite is almost embarrassing.  Pure heaven!

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Ingredients

Recipe serves: 8
8 egg yolks
2 x 397g tins condensed milk
Freshly squeezed juice and grated zest of 5 limes
for the crust
3 packets of graham crackers or 500g digestive biscuits
4 tablespoons, (200g) unsalted butter, melted
whipped cream
1 cup heavy cream
1/2 teaspoon vanilla
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thoughts&stories

As the name suggest, key lime pie is believed to have been first created in the Florida Keys-a group of about 1,700 small islands 15 miles from Miami in the Gulf of Mexico.

There are many different recipes for the pie including using a pastry crust rather than the cookie based one here, preparing an uncooked filling and making an egg white meringue topping rather than whipped cream, but this one is my favorite of all times.

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the best ever key lime pie
  • time
    1 hour and overnight
  • serves
    8
  • skill level
    Easy

Ingredients

  • whipped cream

Directions

1
Done

Preheat the oven to 325F degrees (170°C).

2
Done

Grease a medium size pie pan with butter.

3
Done

crust

Roughly break up the graham crackers or digestive biscuits and put them in a food processor. Process until finely ground.

4
Done

Slowly pour in the melted butter while the motor is running and mix together well.

5
Done

Press this mixture into the pie base and neatly up the side of the prepared pie dish, using a tablespoon to flatten.

6
Done

Bake the pie crust for 20-25 minutes, or until deep golden and firm. Set aside to cool completely.

7
Done

filling

Preheat oven to 300 degrees (150°C)

8
Done

Grate the zest of four limes and set aside to use in the filling.

9
Done

Take the fifth lime and grate the zest, placing zest in an air tight container until ready to serve. This is the garnish.

10
Done

Juice the five limes, it should make about ¾-1 cup of juice.

11
Done

Put the egg yolks, condensed milk and lime juice and zest of the four limes in a large bowl

12
Done

Gently mix with a whisk until all the ingredients are well incorporated. You will notice the mixture begins to thicken naturally.

13
Done

Pour mixture into the fully cooled pie crust.

14
Done

Bake in the preheated oven for 20–30 minutes. The filling should be firm to the touch but still slightly soft in the center, though not wobbly.

15
Done

to serve

Remove pie from oven and leave to cool completely, then cover and refrigerate for at least 2 hours, or overnight if possible.

16
Done

whipped cream

Whip the cream and vanilla with an electric mixer until soft peaks form. Keep in an air tight container in refrigerator until ready to use.

17
Done

When ready to serve, place a large circle of whipped cream in center of pie and smooth over the entire pie. If you feel really ambitious use a pastry bag to make the cream fancy.

18
Done

Sprinkle with lime zest to decorate.

19
Done

Slice and enjoy!