Key Lime Pie

by

Good Housekeeping

POSTED Wed, 6 May 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 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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