Key lime pie is a highly popular dessert, known for its perfect blend of lime and condensed milk. If you’ve fallen in love with the rich and tangy flavor of this pie, check out this Key Lime Pie recipe with Anas!
Ingredients for making key lime pie – size 16cm
For the Crust:
- 100g salted crackers
- 60g unsalted butter
For the Filling:
- 1 egg yolk
- 50ml whipping cream
- 1 lime
- 80g condensed milk
For the Decoration:
- 50ml whipping cream
Key lime pie recipe
Step 1: Prepare the Ingredients
Before you start, measure out all the necessary ingredients. This will help you stay organized and avoid any confusion while making the pie.
Step 2: Make the Crust
- First, crush the cookies into fine crumbs. You can use a blender to achieve a fine consistency. The finer the crumbs, the more cohesive the crust will be.
- Melt 60g of unsalted butter, either in the microwave for about 30 seconds or using a double boiler until fully melted.
Step 3: Mix the Crust Ingredients
- Pour the melted butter into the crushed cookies and mix well.
- Prepare a 16cm tart pan. If you don’t have a tart pan, a mousse ring will work too.
- Grease the sides of the pan with a thin layer of oil or dust with flour. Place a piece of parchment paper at the bottom of the pan to make it easier to remove the pie later.
- Pour the cookie and butter mixture into the pan and press it down firmly with a spoon to form a solid crust.
- Chill the crust in the refrigerator for 15 minutes to set.
Step 4: Grate the Lime Zest
- Place one egg yolk into a clean bowl.
- Wash the lime thoroughly and soak it briefly in salt water to remove any bitterness from the skin. Grate a little lime zest into the egg yolk, but avoid grating too deeply into the white part as it can be bitter.
- Cut the lime in half and squeeze out about 20ml of lime juice.
Step 5: Make the Lime Cream Filling
- Beat the egg yolk with the lime zest until the yolk turns pale yellow.
- Add 80g of condensed milk to the egg yolk mixture and whisk well.
- In another clean bowl, pour 50ml of cold whipping cream and beat until soft peaks form, creating visible trails. Be careful not to overbeat as it can cause the cream to separate.
- Add 20ml of lime juice to the whipped cream and mix well.
- Finally, gently fold the egg yolk mixture into the whipped cream until well combined.
Step 6: Bake the Pie
- Remove the crust from the refrigerator and bake it at 170°C (340°F) for 10 minutes.
- After baking the crust, gently pour the lime cream filling into the crust, smoothing it out evenly. Bake the pie with the filling at 170°C (340°F) for an additional 5 minutes.
- The surface of the pie should set after baking. Allow the pie to cool completely (about 30 minutes) and then refrigerate.
Step 7: Decorate the Pie
- Whip 50ml of whipping cream and transfer it to a piping bag.
- Slice the lime for decoration.
- Cut the tip of the piping bag and pipe circles of whipped cream around the edge of the pie, garnishing with lime slices for a finishing touch.
Key Lime Pie has a light tartness and fresh aroma from the lime, combined with the rich creaminess of the whipped cream and condensed milk, creating a uniquely delightful flavor! Try this recipe and impress your family. Good luck!
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