Carefully pour the filling into the unbaked crust. Take the crust out of the fridge and place the tin on a baking sheet. In a large bowl whisk together the eggs, cream, condensed milk, lime juice and rind until smooth. Cover the dish with plastic wrap and pop it into the fridge for 10 minutes to firm up. Press the mixture into the base and sides of a 3 cm deep, 20 cm glass or ceramic pie dish, covering the base and up 3 cm up the sides. Add the sugar and butter and process to combine. In a food processor, whizz the biscuits until they resemble fine crumbs. While the traditional recipe is topped with meringue, this recipe uses whipped cream to compliment the flavour of the sweeter limes that are readily available in Australian supermarkets. Made with a simple condensed milk filling that’s piled into a digestive biscuit base, this pie is a simple dessert that is ideal for the heat of our summer. It’s easy to argue that without key limes there can be no key lime pie, but we believe this recipe is equally as delicious with the common Tahitian lime found in Australia. A classic key lime pie is topped with plenty of billowy meringue which is then lightly toasted, making it very similar to a lemon meringue pie. Key limes are known for their extra tart flavour and yellow colour, that give the pie a lemon looking appearance. The center should look fairly firm and not jiggle when you shimmy it back and forth.This classic American dessert comes to us from the Florida keys, where it is made with the signature key limes, a small variety that is very hard to source out of the area. When the pie is done: This key lime pie only takes 15 minutes to bake.Just re-press the crust into place with the measuring cup when it first comes out of the oven, before it sets up and cools. And if the crust slumps a little bit while baking, that’s ok.
KEY LIME PIE RECIPE CRACKER
Another note on graham cracker crust: The most common mistake made in a pressed crust like this is to have thick corners, where the sides meet the bottom of the pie plate.The flat bottom and nice corners help make a smooth, even crust. When making the graham cracker crust, use the bottom of a measuring cup (I use a 1/2-cup measure) to press the crust into the pie plate.The custard should be fully emulsified and silky smooth. Air bubbles are not what we want in our smooth custard. Stir, do not whisk, the custard filling.Bottled juice tends to have a flat, sour taste. Fresh lime juice tastes vibrant and bright. That said, I do, however, believe strongly in using fresh-squeezed lime juice over bottled. Meanwhile, I’ll be over here relaxing with my 5 regular limes, available year-round. So if you want to be very authentic with your Key lime pie and juice about 20 mini limes during one specific time of year, by all means. Pastry chef Stella Parks of Serious Eats also strongly prefers regular limes over Key limes for pie. Further, Key limes are only available at certain times of the year, and most often come from Mexico - not the Florida Keys. In my opinion, once fresh lime juice is combined with sugar and a graham cracker crust, the subtle distinctions in flavor gets lost. Why It’s Better to Use Regular Limes in Key Lime Pie You’ll also enjoy: Fresh Lemon Curd Tart and Strawberry Rhubarb Compote But citrus is often best in winter, so this makes a great year-round dessert. Key lime pie is often served as a summer dessert. This gets poured into a buttery graham cracker crust and baked for 15 minutes, then cooled. Rather than a more time consuming custard like lemon curd, this key lime custard is a simple combination of fresh lime juice, zest, sweetened condensed milk, and egg yolks. This fresh key lime pie is my favorite recipe because it takes minutes to put together and bake, and tastes fresh and perfectly sweet-tart. They are faster, less expensive, and just as delicious. Making fresh key lime pie is better with standard limes. Some say that Key limes’ flavor tastes more aromatic and floral, the flavor more tart than standard limes. Key limes, also known as West Indian limes, are a much smaller version of regular limes. I have made “real” Key lime pie - one with real Key limes - exactly once in my life. Print Pucker up! A fresh, beloved dessert with a buttery graham crust.
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