Key Lime Pie

Name: Key Lime Pie
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 people
Ingredients: 10 oz. Graham crackers; ½ cup butter; 1 tablespoon icing sugar; 1 pinch fleur de sel; 4 egg yolks; Zest of 2 key limes; 14 oz. sweetened condensed milk; ½ cup key lime juice; 4 egg whites; ½ cup sugar; 2 tablespoons vanilla sugar; 1 pinch salt; ½ teaspoon white vinegar or ¼ teaspoon cream of tartar; key lime zest; key lime slices; food processor; springform pan; Stand mixer; Kitchen torch; Piping bag

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings
8 people
Calories
419 kcal
Course
Dessert
Cuisine
North American

Key Lime Pie

Violet Hamilton

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Key lime pie is a popular American lime pie. The pie is topped with meringue and is typical of the Florida Keys region where the fruit is grown.

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Ingredients

Servings

For the pie crust

10 oz. Graham crackers
½ cup butter , melted
1 tablespoon icing sugar
1 pinch fleur de sel

For the lime custard

4 egg yolks
Zest of 2 key limes
14 oz. sweetened condensed milk
½ cup key lime juice , freshly squeezed

For the meringue

4 egg whites , at room temperature
½ cup sugar
2 tablespoons vanilla sugar
1 pinch salt
½ teaspoon white vinegar or ¼ teaspoon cream of tartar (potassium bitartrate)

For the decor

key lime zest
key lime slices

Equipment

food processor
springform pan , 10 inches / 25 cm in diameter
Stand mixer
Kitchen torch
Piping bag

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Instructions

Preheat the oven to 350 F (180°C).
In a food processor, coarsely blend the biscuits with the icing sugar and pour the mixture into a bowl.
Add the melted butter and vanilla and mix.
Using a spatula or by hand, press the cookie mixture into the bottom of a springform pan about 10 inches (25 cm) in diameter.
Bake for 8 minutes.

Key lime custard

In the bowl of a stand mixer, beat the egg yolks, milk, Key lime juice and zest until the mixture becomes frothy.
Remove the pie shell from the oven, pour the lime custard over the biscuit dough and bake again for 8 to 10 minutes, or until the cream begins to solidify.

Meringue

In the bowl of a stand mixer, beat the egg whites and salt on low speed until frothy.
Add vinegar or cream of tartar and continue beating on medium speed until soft peaks form.
Gradually add the sugar, 1 to 2 tablespoons at a time, then the vanilla sugar, until the sugar has dissolved and stiff, shiny peaks form.
Spread the top of the lime meringue cream using a silicone spatula or a piping bag. It can be either entirely coated or in small mounds.
Use a kitchen torch to brown the meringue until the meringue becomes slightly firm, but before it is too golden.
Place the pie inside the mold in the refrigerator and let it cool for 2 to 3 hours before unmolding it and serving it garnished with Key lime zest and/or slices.