In summertime, we all long for very refreshing desserts. Among them, key lime pie is by far my favorite. And I happen to make it very often since my boyfriend is literally crazy about it too!
The good thing with this traditional American dessert is that it is very easy to make and you only need a handful of ingredients. The dish is named after the small Key limes, a citrus hybrid, that is naturalized throughout the Florida Keys, the coral cay archipelago located off the southern coast of Florida. Yellow when ripe, the Key limes are usually picked green commercially.
Limes generally have a more sour and acidic taste than lemons even if both have good nutritional qualities such as a high rate of vitamin C.
I sampled many Key Lime pie recipes and this one appears to be the very best I have tried so far and I am very happy to share it with you today. There is nothing difficult to it: all you need is a food processor to crush the biscuits for the crust (you can also wrap the biscuits in a plastic bag and use a rolling pin instead), and a large bowl to mix all the ingredients together!
Make sure to prepare dessert a few hours in advance and store it in the refrigerator so that you can serve it chilled, with or without whipped cream!
- 10,5 oz (300g) digestive biscuits
- ⅔ cup (150g) butter, melted
- 1 tin (397g) condensed milk
- 3 medium egg yolks
- 4 limes, zest and juice
- 1¼ cup (30 cl) heavy cream
- 1 tbsp icing sugar
- extra lime zest, to decorate
- Preheat the oven to 320 F.
- Crumb the biscuits in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter.
- Press the crumble crust into the base and up the sides of a 8.6 inch (22cm) loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put the egg yolks in a large bowl and whisk for a minute with electric hand mixer. Add the condensed milk and whisk for 3 minutes. Add add the lime zest and juice and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
- When ready to serve, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.