Key lime pie is a very quick and easy recipe everyone will love. This pie stands out with its creamy filling and crisp base crust, creating a great play of texture with every bite. It's a dessert that combines its sweet flavor with the tartness of key limes. Garnish with whipped cream and thin slices of key lime.
The secret to this pie lies in the key limes juice which make the dessert aromatic and refreshing. Unlike regular limes, key limes are smaller and more yellowish when they ripen. You can easily find them in areas with a tropical climate: in fact, the name of key limes is associated with the Florida Keys that allow a rich growth of key lime in this area thanks to the warm climate.
To make a perfect key lime pie you need few simple ingredients.
Biscuits, butter and sugar – are essential to create the base crust.
Condensed milk and yolks – beat them well to make the filling firm yet creamy.
Key lime juice – makes the dessert aromatic and refreshing.
Whipped cream, key lime slices and zest – make the topping creamy and even more decadent.
Making a key lime pie is easier than you may think. Start by blending the biscuits, then transfer the mixture to a baking dish and add in the butter and sugar. Mix well and press the mixture evenly into the bottom and sides of the baking dish. Bake the base crust for about 10 minutes at 200°C or until golden brown, then let it cool.
In a bowl, beat the condensed milk, yolks, key lime juice until thick. Pour the filling mixture evenly over the baked pie crust and bake for about 10 minutes or until the filling sets. Leave the pie in the oven for a few minutes, then chill for up to 3 hours in the refrigerator. Before serving, garnish with whipped cream, key lime slices and zest.
You may check if the pie is ready by inserting a toothpick at the center of the hot pie. If the toothpick comes out clean or just some tiny bits sticking to the toothpick then the key lime pie is well baked.
You may also use an electric blender to blend the ingredients instead of using a ladle or a spatula. If you use an electric blender, move your hand in one direction only while mixing the ingredients.
You may replace vanilla extract with vanilla essence in same quantities.
You can store key lime pie in the refrigerator for up to 3 days. You can also freeze it for about 2 months, wrapped with aluminum foil.
Preheat oven to 225 degrees C. Blend the biscuits very finely and transfer to the 8 to 9-inch wide baking dish.
Add in butter and sugar powder. Mix well using the back of a spoon until the mixture resembles fine crumbs.
Firmly press the mixture to the sides of the baking dish so you form a layer thick about ¼-inch.
Bake the base of the pie for 8 to 10 minutes at 200 degrees C or until golden brown. Let the base cool down to room temperature.
In a bowl add the condensed milk, egg yolks, key lime juice and mix everything together until thick. Pour the filling mixture into the baked pie crust and spread it evenly.
Bake the pie for 10 minutes at 200 degrees C until the filling sets around the edges. Turn off the heat and let the pie sit in the oven for another 10 minutes. Now, chill the pie for up to 3 hours in the refrigerator.
Whip the cream, powdered sugar, and vanilla extract until thick and fluffy. Layer the whipped cream mixture over the cooled pie and garnish with key lime zest and key lime slices. Slice the pie and enjoy!