Delicious Key Lime Pie

A few weeks ago we had a lot of limes lying around and I thought about recipes I could try. Last time I had a lime-overload I made this amazing Yogurt and Lime Mousse. This time I wanted something more ‘cakey’ as it was also a colleague’s birthday.

I ended up looking for recipes for Key Lime Pie and came across smitten kitchen’s recipeI have now made it a few times and adjusted the recipe to my taste and it’s been a great hit with everyone so far. 

It’s go-to cake at the office and is requested for every birthday. And every time I make one for the office L suggests I should make one for us for home too.

Key Lime Pie
Crust
1 packet (200g) Granita biscuits (or Hobnobs, whatever you can get in your country)
3 tablespoons (40 grams) sugar
2 pinches sea salt
80g unsalted butter, melted
Filling
1 1/2 tbsp finely grated lime zest
4 large egg yolks (keep the egg whites for meringue)
1 can sweetened condensed milk
150-160ml freshly squeezed lime juice (about 4 regular limes)
To Finish
250ml whipping cream
1 to 2 tablespoons sugar (or vanilla sugar if you have)

Preheat oven to 175°C fan-forced. To make the crust, process the biscuits in a food processor until you have fine crumbs. Mix with sugar, salt and melted butter until well combined. 

Press the crumb mixture into the bottom and up the sides of a standard pie dish. Bake crust until lightly browned, about 10 minutes. Set aside on a cooling rack while you prepare filling. (Don’t turn the oven off just yet).

Zest limes into the bottom of a medium sized bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about another 3 minutes. Squeeze zested limes until you have 150-160ml juice. Whisk into yolk mixture until combined. Pour mixture into crust and bake for another 10 minutes, until set but not browned on top. Let the pie cool completely before adding the cream on top.

Whip cream and sugar until soft peaks form. Top the chilled pie with the cream, sprinkle some more lime zest. Cool for another 2 to 3 hours before you dig in.

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2 Comments Add yours

  1. Rachel Page says:

    love the pie and your photos are mouth watering

    Like

  2. Thanks Rachel, I love it too! I've made it so many times now I don't even need to look at the recipe anymore…

    Like

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