Key Lime Pie
By Groceree
Also known as Florida Key Lime Pie
A crumbly biscuit crust (digestives, or graham crackers in the US) filled with a tangy custard of key lime juice, condensed milk and egg yolks, baked briefly to set and topped with whipped cream. The official pie of Florida.
Last updated
- Servings
- 8 servings
- Prep
- 20 min
- Cook
- 25 min
- Total
- 4 h 30 min
Ingredients
digestive biscuits or graham crackers200 g
butter90 g
caster sugar2 tbsp
condensed milk397 g
egg yolks4
key limes12- double cream250 ml
Instructions
- 01
Heat the oven to 180°C.
- 02
Melt the . Crush the , mix them with the melted and , and press into a 23 cm pie dish. Bake for 10 minutes and cool.
- 03
Separate 4 eggs and keep the whites for another dish. Finely zest 3 of the (or 1 ordinary ), setting a little zest aside for the top, and juice enough of them to get 120 ml (about 12 or 4 ordinary limes). Whisk the and zest for 1 minute, then whisk in the , then the juice. It will thicken as the acid works.
- 04
Pour into the crust and bake for 12 to 15 minutes until just set.
- 05
Cool, then chill for at least 3 hours.
- 06
Whip the to soft peaks, spread it over the pie and scatter with the reserved zest before serving.
Notes
- Key limes are smaller, tarter and more aromatic. Ordinary (Persian) limes work but taste milder: about 4 of them give the 120 ml of juice needed.
- The lime juice partly sets the custard on its own — the short bake finishes it safely.
- Traditionalists insist on a graham cracker crust and no green food colouring.
Nutrition per serving
- Calories
- 550 kcal
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 36 g
Estimated from the ingredients.
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