the best ever key lime pie

Name: the best ever key lime pie
Yield: 8 Servings
Ingredients: 8 egg yolks; Freshly squeezed juice and grated zest of 5 limes; 2 x 397g tins condensed milk; butter, about 1 teaspoon to grease pan; 3 packets of graham crackers or 500g digestive biscuits; 4 tablespoons, (200g) unsalted butter, melted; 1 cup heavy cream; 1/2 teaspoon vanilla

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

Making the pie could not be more simple, and the cookie crust creates 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 showstopper.

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

Posted by Barbara

Ingredients

Recipe serves: 8

	8 egg yolks
	Freshly squeezed juice and grated zest of 5 limes
	2 x 397g tins condensed milk
	butter, about 1 teaspoon to grease pan
	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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Posted by Barbara

time
1 hour and overnight
serves
8
skill level
Easy

Ingredients

8 egg yolks
Freshly squeezed juice and grated zest of 5 limes
2 x 397g tins condensed milk
butter, about 1 teaspoon to grease pan
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

Directions

1 Done	Preheat the oven to 325F degrees (160°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	Melt the butter and then 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.
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, 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 firm peaks form. Keep in an air tight container in refrigerator until ready to use.
17 Done	finishing the pie 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!