Key lime pie is a pie rooted in the Florida Keys, where refrigeration was once limited: when sweetened condensed milk, egg yolks, and key lime juice are mixed, the acid thickens the mixture by curdling the milk proteins, even before it is cooked on the stove. The oven is used only briefly to make the eggs safe. The pie has a cookie-crumb crust, a topping of whipped cream, and needs to chill thoroughly before slicing.
Key Lime Pie | Florida-Style Tart with Key Lime
Key lime pie is a pie rooted in the Florida Keys, where refrigeration was once limited: when sweetened condensed milk, egg yolks, and key lime juice are mixed, the acid thickens the mixture by curdling the milk proteins, even before it is cooked on the stove. The oven is used only briefly to make the eggs safe. The pie has a cookie-crumb crust, a topping of whipped cream, and needs to chill thoroughly before slicing. dadagastro.com
10 slice 25 min + 20 min Medium 175°C oven
Step by Step
How to make it?
1
Make and pre-bake the crust
10 min
Pulse the cookies in a food processor until they are fine crumbs. Add the sugar and melted butter and mix until the texture resembles damp sand. Press firmly into the bottom and sides of a 24 cm pie pan using the bottom of a glass. Bake at 175°C / 345°F for 8 minutes, until fragrant.
2
Whisk the filling
8 min
Whisk the egg yolks with the lime zest for 3 minutes, until pale and doubled in volume. Add the sweetened condensed milk and whisk for 2 more minutes. Slowly drizzle in the key lime juice last and mix just until combined; the acid visibly thickens the filling at this point.
3
Bake
15 min
Pour the filling over the warm crust and bake at 150°C / 300°F for 14 minutes. When removed from the oven, the edges should be set and the center should jiggle slightly as one piece when you shake the pan. Do not bake until the center is fully firm or it will crack as it cools.
4
Whip the topping and finish
10 min
Whip the cold cream with the powdered sugar until the whisk leaves a trail but the peaks are not yet stiff. Spread it over the completely cooled pie with a spoon, make waves with the back of the spoon, and sprinkle lime zest over the top. Dip the knife in hot water and dry it between slices.
Reminder
After removing the pie from the oven, let it rest on the counter for 1 hour, then refrigerate it for at least 4 hours. If sliced while warm, the filling will stick to the knife and the slices will not hold their shape.
Nutritional Values · 1 serving
Values are estimates
405 kcalCalories
6 gProtein
42.7 gCarbohydrate
23.4 gFat
0.4 gFiber
32 gSugar
95 mgSodium
13.8 gSaturated Fat
Protein 6% Carbohydrate 42% Fat 52%
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Misket limonu kabuğunu rendelerken beyaz kısma inmemeye dikkat edin, acılık dolguya geçiyor. Rendeyi de tek yönde çevirin; ileri geri sürtünce aynı yeri iki kez kazıyıp beyaz kısma iniyorsunuz ve fark etmiyorsunuz bile.
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