KEY LIME PIE RECIPE

 KEY LIME PIE

I have got to admit that this is my favourite pie that I ever tasted. A perfect balance of sweetness with the zingy acidity of lime. The smooth texture of the creamy filling goes perfectly with the crunchy crust of biscuits. Tart and sweet at the same time takes your taste buds on a roller coaster ride.

Tips- You will be needing a little bit muscle to squeeze a lot of limes. This is an easy recipe, you just need to find some fresh limes. Even though you couldn't find Key Limes thats perfectly fine, just grab some fresh limes and that will be good too.

TIPS FOR THE RECIPIE

• Almost any cookie will work for the pie crust, I used Mcvities Digestive Biscuits but you can use any other kind of cookies.
• Use only freshly squeezed lime juice which contains much more flavour than the store brought bottled juices of pre squeezed juice.
• You can use less zest in the recipe for a light flavour.
• Don't overbake the pie in the oven as it sets pretty fast.
• While garnishing sprinkle some lime zest on the top to add some vibrant colour to the pie.

FREQUENTLY ASKED QUESTIONS

WHAT ID THE DIFFERENCE BETWEEN LIME AND KEY LIME?

Aside from having more seeds and less juice Key Limes are less acidic and a bit more aromatic than the more common Persian Lime.

CAN I USE REGULAR LIMES INSTEAD?

Yes! Key limes can be hard to find but if you can’t find them just use regular (Persian or Kaffir) limes! I will say they you should NOT use any bottled lime juice, It’s been processed and the taste is not in the same fresh limes.

HOW TO MAKE KEY LIME PIE

 CourseDessert

 CuisineAmerican

 Prep Time15 minutes

 Cook Time20 minutes

 Chill Time8 hours

       Total Time35 minutes

 Servings12 people

 Author               Bratati Gain

Equipment

• 9inch pie dish.

Ingredients

For the Crust

• ▢4 tbsp unsalted butter melted, 56g
• ▢250g of Mcvities Digestive biscuits, 1 package

For the Filling

• ▢600g of sweetened condensed milk 1.5 cans
• ▢1/2 cup key lime juice Fresh, 130mL
• ▢3 egg yolks
• ▢2 tsp lime zest zest of 2-3 key limes.

For the Decoration

• ▢1 cup heavy cream 240mL
• ▢3 tbsp powdered sugar (if the cream is unsweetened)
• ▢1 tsp vanilla extract (if the cream is flavourless)
• 1/2 tsp lime zest (for garnishing)

Instructions

• Heat oven to 350F/ 180C. Add the biscuits to a food processor or mixture grinder and pulse until you have fine crumbs. Drizzle in the melted butter and pulse until combined. If you don't have a processor you could instead use a plastic bag and rolling pin and smash the biscuits untill fine crumbs, then just mix the crumbs and butter in a large bowl.
• Dump the mixture into a 9" pie dish then distribute and use a flat-bottomed glass or measuring cup to press the crumbs firmly down. You can use your fingers to press the top down as the side Is compressed.
• Bake crust at 350F/180C for 10 minutes.
• While the crust Is baking zest two limes and set aside then squeeze 1/2 cup OR 130ML of juice and strain out the seeds.
• Add the egg yolks and zest to the bowl of a stand mixer fitted with a whisk attachment and beat for a minute or so.
• Pour in the sweetened condensed milk and mix on medium until fully incorporated then scrape the bowl down and pour in the key lime juice while the mixer runs on low. Scrape the bowl down once more and mix.
• Pour the filling into the warm crust and give it a jiggle to level things out. Bake at 350F/180C for about 10 minutes then cool on a wire rack for about 20 minutes and chill for at least an hour. You'll see some tiny holes in the pie and it will jiggle slightly when it's done baking.
• Top the pie with dollops of whipped cream and serve.