Key lime pie
An American lime pie with a baked egg-yolk and sweetened-condensed-milk filling on a crumb crust.
Active time25 min
Cooking40 min
Total6 hResting : 5 h
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Ingredients
- 6 limes
- 85 g unsalted butter
- 42 g fresh egg yolks
- 397 g sweetened condensed milk
- 150 g plain graham crackers
- 0.75 g fine salt
- 28 g icing sugar
Preparation
Wash and dry the limes. Finely grate the coloured peel without the white pith and weigh out 4 g of zest. Cut and squeeze the fruit. Strain the juice, then weigh out 152 g.
6 limes- fine grater
- knife
- citrus juicer
- fine sieve
Crush the biscuits into fine crumbs. Gently melt the butter in a small saucepan. Heat a conventional oven to 165 °C. Mix the crumbs, icing sugar, salt and melted butter. Press evenly over the base and sides of a 23 cm tin at least 3.2 cm deep for a family pie.
85 g unsalted butter150 g plain graham crackers0.75 g fine salt28 g icing sugar- food processor
- small saucepan
- bowl
- spatula
- pie tin
- oven
Bake the crust for 15 min, until it starts to colour. Set on a rack while making the filling.
- oven
- rack
Separate the yolks and weigh the stated amount. Whisk the yolks and zest for about 4 min until thickened. Add the sweetened condensed milk and whisk for another 3 min. Stir in the juice without prolonged beating and pour into the crust.
42 g fresh egg yolks397 g sweetened condensed milk- bowl
- electric whisk
- spatula
Bake for about 25 min at 165 °C. Stop when the edges are set but the centre still wobbles slightly. Do not bake it dry.
- oven
- rack
Cool on a rack for about 1 hour, then refrigerate for at least 4 hours. Slice once thoroughly chilled.
- rack
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration