Key Lime Pie

A smooth, dense, and intensely acidic custard that contrasts with a crispy shortcrust. The filling should be glossy and just set in the oven to maintain its creaminess.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 692
• Protein: 15 g
• Carbs: 93 g
• Fat: 30 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 266.7 g Whole sweetened condensed milk ( canned )
• 2.7 piece Egg ( yolks only )
• 100 ml Lime juice ( freshly squeezed )
• 133.3 ml Cream ( very cold )
• 20 g White sugar ( for the whipped cream )
• 0.7 piece Citrus aurantiifolia (Christm.) Swingle. ( for zest )
• 133.3 g Graham Crackers ( crushed into crumbs )

Instructions

1. Preparing the biscuit base

   Crush the Graham crackers into fine crumbs. Press them firmly into the bottom and sides of a pie dish (you can add melted butter to bind). Pre-bake at 180°C for 10 minutes until the base is golden.

2. Lime filling

   Separate the egg whites from the yolks. Vigorously whisk the yolks with the sweetened condensed milk until the mixture whitens. Pour in the lime juice in a steady stream while stirring: the preparation will thicken naturally due to the acidity.

3. Baking the cream

   Pour the mixture onto the pre-baked crust. Bake for 10 minutes at 160°C. The cream should be set on the edges but remain slightly jiggly in the center, like a custard.

4. Resting and finishing

   Let cool to room temperature then refrigerate for at least 3 hours. Whip the heavy cream into a firm whipped cream with the white sugar. Spread it over the cold pie and grate fresh lime zest over the top for fragrance.

Chef's tips

• Do not overbake the filling, or it will lose its gloss and become grainy.
• Chilling is crucial for the flavors to develop and the texture to set.

Storage

Keeps for 48 hours in the refrigerator under a cover to prevent it from absorbing odors.