Aug 23

Key Lime Pie





It would seem that the flavour of the month is citrus. So far I have made a Lemon & Raspberry Charlotte Russe, citrusy Thai Glass Noodle Salad … and now this, a classic Key Lime Pie.


Never tried baking this before but it’s super easy so I thought I’d give it a go. The result was somehow quite unexpected. Because the recipe uses a large proportion of sweetened condensed milk it came out rather like a cheesecake more than anything else. I thought this pie would have more of a zingy flavour … something like a lemon meringue tart. Apparently not.



This dessert uses a biscuit base … just like a cheesecake … to line the tin into which the limey concoction is poured into. I couldn’t find Graham crackers here so I used an oatmeal digestive substitute. Egg yolks then are whipped until light and fluffy, then the condensed milk and lime juice are mixed in. The eggs act as the setting agent when the entire pie is put in the oven. And that’s pretty much it.









Ingredients :

  • 4 egg yolks
  • 1 can sweet condensed milk
  • 1/2 cup fresh lime juice
  • zest of 1 lime
  • 20 g granulated sugar
  • 100 g soft butter
  • 200 g graham crackers



1. Whip up the egg yolks with the sugar until pale and fluffy.


2. Add the condensed milk. Stir thru.


3. Add the lime juice + zest.


4. Pour into the pie shell (crushed biscuits + butter)


5. Bake for 20 mins in 180ºC oven.


6. Cool on wire rack. Then chill in fridge for 2 – 3 hrs.


7. Top with whipped cream and garnish with sliced limes.









Tip : Leave this tart in the fridge overnight, wrapped in plastic wrap for the taste to develop. I ate a slice 8 hrs after making this and I wasn’t impressed with the results. I was ready to toss the recipe in the bin actually. But the next day the tang from the limes finally came thru and it was delicious! It was even better on day 3! So if you are intending on showcasing this dessert for a teaparty, make it a good 2 days in advance.




 ~ ENJOY!! ~





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