Key Lime Pie
Tiny key limes originated in Southeast Asia but are associated with the Florida Keys, where this signature dessert was developed. Key limes have a thin rind and a strong acidity, but many bakers use the more common Persian lime instead, with excellent results. This delicious pie, with a bright green taste, is an amalgam of several recipes, Adding coconut oil to the graham crumb pie crust makes the taste even more distinctive. It also calls for whipping cream rather than the traditional meringue, although that would be delicious as well. Celebrate the flavours of sunny Florida all year round!
Try this different take on Lemon Meringue Pie. Back to Desserts.
Ingredients
1 1/2 cups graham-cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons virgin coconut oil, melted
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 cup freshly squeezed key-lime juice or lime juice
1 tablespoon grated Key lime zest or lime zest, plus more for garnish
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
1 1/2 cups whipping cream, chilled
2 tablespoons white sugar, or to taste
Method
Heat an oven to 375 degrees. Combine the graham-cracker crumbs, butter, coconut oil, sugar and Kosher salt in a medium bowl; Mix well.
Press the graham crumb mixture into a 9-inch pie plate, using a spoon or a measuring cup to press flat. Bake until lightly browned, about 12 minutes. Remove from the oven, and transfer to a wire rack. Let cool completely.
Lower the oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime or lime juice, and the zest. Pour into the prepared, cooled crust.
Return the pie to the oven. Bake until the centre is set but still quivers when the pan is nudged, 15 to 20 minutes. Let cool completely on a wire rack.
Shortly before serving, combine the whipping cream and remaining 2 tablespoons sugar in the bowl of an electric mixer. Beat on medium speed until soft peaks form, 2 to 3 minutes. Spoon over the cooled pie; garnish with zest. Serve immediately.
Tiny key limes originated in Southeast Asia but are associated with the Florida Keys, where this signature dessert was developed. Key limes have a thin rind and a strong acidity, but many bakers use the more common Persian lime instead, with excellent results. This delicious pie, with a bright green taste, is an amalgam of several recipes, Adding coconut oil to the graham crumb pie crust makes the taste even more distinctive. It also calls for whipping cream rather than the traditional meringue, although that would be delicious as well. Celebrate the flavours of sunny Florida all year round!
Try this different take on Lemon Meringue Pie. Back to Desserts.
Ingredients
1 1/2 cups graham-cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons virgin coconut oil, melted
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 cup freshly squeezed key-lime juice or lime juice
1 tablespoon grated Key lime zest or lime zest, plus more for garnish
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
1 1/2 cups whipping cream, chilled
2 tablespoons white sugar, or to taste
Method
Heat an oven to 375 degrees. Combine the graham-cracker crumbs, butter, coconut oil, sugar and Kosher salt in a medium bowl; Mix well.
Press the graham crumb mixture into a 9-inch pie plate, using a spoon or a measuring cup to press flat. Bake until lightly browned, about 12 minutes. Remove from the oven, and transfer to a wire rack. Let cool completely.
Lower the oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime or lime juice, and the zest. Pour into the prepared, cooled crust.
Return the pie to the oven. Bake until the centre is set but still quivers when the pan is nudged, 15 to 20 minutes. Let cool completely on a wire rack.
Shortly before serving, combine the whipping cream and remaining 2 tablespoons sugar in the bowl of an electric mixer. Beat on medium speed until soft peaks form, 2 to 3 minutes. Spoon over the cooled pie; garnish with zest. Serve immediately.