Key Lime Pie
Key lime pie with tangy citrus curd filling, graham cracker crust, and whipped cream. Serves 4.
30g
85g
8piece
4piece
400ml
150ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 200g | — | — | ||
| 2 | | 30g | — | — | |
| 3 | | 85g | — | — | |
| 4 | | 8piece | — | — | |
| 5 | | 4piece | — | — | |
| 6 | | 400ml | — | — | |
| 7 | | 150ml | — | — | |
| 8 | | 15g | — | — |
Set the oven to 160 °C and allow it to heat fully before baking.
Break the graham crackers into the bowl of the food processor.
Pulse until the crackers are reduced to fine, even crumbs.
Add the caster sugar to the crumbs in the processor.
Caster sugar · 30 gAdd the butter to the small saucepan.
Unsalted butter · 85 g
Warm the butter over a low heat, swirling the pan gently until it is just melted and fully liquid.
Pour the melted butter into the processor over the crumb mixture.
Pulse briefly until the butter is evenly absorbed and the crumbs hold together when pinched.
Tip the buttered crumbs into the pie dish (about 23 cm).
Use your fingers and the flat base of a glass to press the crumbs firmly and evenly across the base and up the sides of the dish.
Slide the pie dish into the oven.
Bake the crust until it is just set and smells toasty, about 10 minutes.
Remove the pie dish from the oven using oven gloves and set it aside to cool slightly.
Finely zest 4 of the key limes directly into a small bowl using a microplane, stopping before you reach the white pith.
Key lime · 8 piece
Separate the eggs, dropping the 4 yolks into a large bowl; keep the whites covered in the fridge for another recipe.
Egg yolks · 4 piece
Scrape the key lime zest into the bowl with the egg yolks.
Whisk the yolks and zest together vigorously for about 2 minutes until the mixture is slightly thickened and pale.
Pour the condensed milk into the bowl with the yolk mixture.
Sweetened condensed milk · 400 mlWhisk until the condensed milk is fully incorporated and the mixture is smooth.
Halve all 8 key limes, the zested ones included, and squeeze them through a citrus juicer into the small bowl, catching any pips; you need about 120 ml.
Pour the key lime juice into the filling.
Whisk the juice into the filling until it thickens slightly and is completely smooth.
Pour the key lime filling into the cooled crumb crust, letting it settle level.
Carefully slide the filled pie dish back into the oven.
Bake until the filling is just set at the edges but still has a slight wobble in the centre, about 15 minutes.
Remove the pie from the oven using oven gloves.
Leave the pie to cool completely until it reaches room temperature, about 30 minutes.
Transfer the pie dish to the refrigerator.
Chill the pie for at least 2 hours until it is fully set and cold through.
Take the pie dish out of the refrigerator.
Pour the double cream into a medium bowl.
Double cream · 150 ml
Sift the icing sugar over the cream.
Icing sugar · 15 gWhisk the cream and icing sugar together to soft, billowy peaks that just hold their shape.
Spoon the whipped cream loosely over the top of the chilled pie, spreading it in gentle swirls to the edges.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 160 °C and allow it to heat fully before baking.⏱ 10 min |
| 2 | 200 g | | Break the graham crackers into the bowl of the food processor.⏱ 5sResultGraham cracker |
| 3 | — | | Pulse until the crackers are reduced to fine, even crumbs.⏱ 20sResultFine cracker crumbs |
| 4 | 30 g | | Add the caster sugar to the crumbs in the processor.⏱ 5sResultFine cracker crumbs and caster sugar |
| 5 | 85 g | | Add the butter to the small saucepan.⏱ 5sResultUnsalted butter |
| 6 | — | | Warm the butter over a low heat, swirling the pan gently until it is just melted and fully liquid.⏱ 1 min 30sResultMelted butter |
| 7 | Melted butterstep 6 | | Pour the melted butter into the processor over the crumb mixture.⏱ 5sResultFine cracker crumbs and caster sugar and melted butter |
| 8 | — | | Pulse briefly until the butter is evenly absorbed and the crumbs hold together when pinched.⏱ 15sResultButtered crumb mixture |
| 9 | Buttered crumb mixturestep 8 | | Tip the buttered crumbs into the pie dish (about 23 cm).⏱ 10sResultButtered crumb mixture |
| 10 | — | | Use your fingers and the flat base of a glass to press the crumbs firmly and evenly across the base and up the sides of the dish.⏱ 1 minResultPressed crumb crust |
| 11 | — | | Slide the pie dish into the oven.⏱ 10sResultPressed crumb crust |
| 12 | — | | Bake the crust until it is just set and smells toasty, about 10 minutes.⏱ 10 minResultBaked crumb crust |
| 13 | — | | Remove the pie dish from the oven using oven gloves and set it aside to cool slightly.⏱ 10sResultBaked crumb crust |
| 14 | 8 piece | | Finely zest 4 of the key limes directly into a small bowl using a microplane, stopping before you reach the white pith.⏱ 1 min 30sResultKey limeused in step 16 |
| 15 | 4 piece | | Separate the eggs, dropping the 4 yolks into a large bowl; keep the whites covered in the fridge for another recipe.⏱ 10sResultEgg yolks |
| 16 | Finely grated key lime zeststep 14 | | Scrape the key lime zest into the bowl with the egg yolks.⏱ 5sResultEgg yolks and finely grated key lime zest |
| 17 | — | | Whisk the yolks and zest together vigorously for about 2 minutes until the mixture is slightly thickened and pale.⏱ 2 minResultPale zesty yolk mixture |
| 18 | 400 ml | | Pour the condensed milk into the bowl with the yolk mixture.⏱ 10sResultPale zesty yolk mixture and sweetened condensed milk |
| 19 | — | | Whisk until the condensed milk is fully incorporated and the mixture is smooth.⏱ 1 minResultCombined filling |
| 20 | — | | Halve all 8 key limes, the zested ones included, and squeeze them through a citrus juicer into the small bowl, catching any pips; you need about 120 ml.⏱ 1 minResultFreshly squeezed key lime juice |
| 21 | Freshly squeezed key lime juicestep 20 | | Pour the key lime juice into the filling.⏱ 5sResultFreshly squeezed key lime juice and combined filling |
| 22 | — | | Whisk the juice into the filling until it thickens slightly and is completely smooth.⏱ 30sResultKey lime filling |
| 23 | Key lime fillingstep 22 | | Pour the key lime filling into the cooled crumb crust, letting it settle level.⏱ 10sResultBaked crumb crust and key lime filling |
| 24 | — | | Carefully slide the filled pie dish back into the oven.⏱ 10sResultBaked crumb crust and key lime filling |
| 25 | — | | Bake until the filling is just set at the edges but still has a slight wobble in the centre, about 15 minutes.⏱ 15 minResultBaked key lime pie |
| 26 | — | | Remove the pie from the oven using oven gloves.⏱ 10sResultBaked key lime pie |
| 27 | — | | Leave the pie to cool completely until it reaches room temperature, about 30 minutes.⏱ 30 minResultCooled key lime pie |
| 28 | — | | Transfer the pie dish to the refrigerator.⏱ 10sResultCooled key lime pie |
| 29 | — | | Chill the pie for at least 2 hours until it is fully set and cold through.⏱ 2 hrResultChilled key lime pie |
| 30 | — | | Take the pie dish out of the refrigerator.⏱ 10sResultChilled key lime pie |
| 31 | 150 ml | | Pour the double cream into a medium bowl.⏱ 5sResultDouble cream |
| 32 | 15 g | | Sift the icing sugar over the cream.⏱ 5sResultDouble cream and icing sugar |
| 33 | — | | Whisk the cream and icing sugar together to soft, billowy peaks that just hold their shape.⏱ 1 min 30sResultSoftly whipped cream |
| 34 | Softly whipped creamstep 33 | | Spoon the whipped cream loosely over the top of the chilled pie, spreading it in gentle swirls to the edges.⏱ 30sResultKey Lime Pie |
| Total Time | 3 hr 2 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 957kcal | |
| 15g | |
| 49g | |
| 27g | |
| 106g | |
| 81g | |
| 1g | |
| 130mg |
Key Lime Pie
Key lime pie with tangy citrus curd filling, graham cracker crust, and whipped cream. Serves 4.
What you’ll doYou will build a buttered graham cracker crust, bake it briefly, then prepare a filling of egg yolks whisked with lime zest and condensed milk, thinned with fresh lime juice. The filling bakes just until set with a slight wobble at the centre, then cools to room temperature before chilling for at least two hours. Finally you will whip cream with icing sugar and crown the pie.
Ingredients
- Graham cracker200 g
- Caster sugar30 g
- Unsalted butter85 g
- Key lime8 piece
- Egg yolks4 piece
- Sweetened condensed milk400 ml
- Double cream150 ml
- Icing sugar15 g