Key Lime Pie
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.
- Unsalted butter
¼ cup (about 72 g)
- Cookie crumbs
1 ½ cups (about 126 g)fine
- Granulated sugar
2 tablespoons (about 25.5 g)
- Condensed milk
397.25 g (about 1 ¼ cups)
- Key lime
5 (about 400 g)juice of, zest of
- Egg yolk
2 (about 40 g)
- Egg white
2 (about 60 g)
- Heavy cream
½ cup (about 120 g)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
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