Key Lime Pie

by

Good Housekeeping

POSTED Wed, May 6, 2020

Serves

10

Total Time

215 MINS

Calories

312

The original Key lime pie, which dates back to the 1850s, is filled with a tart citrus custard made with a then-new miracle ingredient: sweetened condensed milk.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    ¼ cup (about 72 g)

  • Cookie crumbs icon
    Cookie crumbs

    1 ½ cups (about 126 g)fine

  • Granulated sugar icon
    Granulated sugar

    2 tablespoons (about 25.5 g)

  • Condensed milk icon
    Condensed milk

    397.25 g (about 1 ¼ cups)

  • Key lime icon
    Key lime

    5 (about 400 g)juice of, zest of

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Egg white icon
    Egg white

    2 (about 60 g)

  • Heavy cream icon
    Heavy cream

    ½ cup (about 120 g)

    METHOD


  • 1. Pre-heat oven - 190°C
  • 2. Grease a clean pie dish
  • 3. Add unsalted butter to a clean small glass bowl
  • 4. Melt in microwave then set aside - low heat
  • 5. Add cookie crumbs and granulated sugar to a clean medium bowl
  • 6. Transfer content of small glass bowl to crumbs
  • 7. Mix until combined
  • 8. Press crumbs into pie dish evenly
  • 9. Bake until golden brown - 10 min, 190°C
  • 10. Add condensed milk, key lime and egg yolk to a clean medium bowl
  • 11. Whisk together until thick then set aside
  • 12. Add egg white to a clean large mixing bowl
  • 13. Beat until stiff peaks form
  • 14. Fold egg whites into filling gently
  • 15. Transfer filling to pie
  • 16. Bake until set - 20 min, 190°C
  • 17. Transfer onto cooling rack
  • 18. Chill in fridge - approx 3 hr
  • 19. Add heavy cream to a clean large mixing bowl
  • 20. Whisk until thick - medium speed
  • 21. Spread cream with pie

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