key lime Pie - Lovonis Lark

Key Lime Pie is so easy to make, doesn’t have a long list of ingredients & it’s completely make-ahead. Having made this with the regular Persian limes and with key limes I can tell you both are good so if you’re struggling to find key limes, use whatever limes you can find just don’t be tempted to use bottled lime juice, it has to be fresh. This is best made a day ahead of serving so there’s time for it to become firmer from chilling.

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Key Lime Pie

Prep Time15

Cook Time20

chill6

Servings:

Calories: 395kcal

US Customary - Metric

CRACKER CRUST

8 oz graham cracker crumbs Granita biscuits in Australia (about 2 cups of crumbs & digestive biscuit in the UK about 250g
6 tablespoons butter melted (3/4 of a stick)
KEY LIME FILLING
14 oz can sweetened-condensed milk
4 large egg yolks
1 large whole egg
2 teaspoons finely grated Key lime zest
1/2 cup Key lime juice
Whipped cream for serving

To make the crust:

Preheat the oven to 350°F (180°C) without the fan going, just regular bake. Grease a 9-inch pie pan with melted butter or baking spray.
Place the crackers in the bowl of a food processor and blitz until they have the consistency of sand. Add the melted butter and blitz until the mixture resembles wet sand. Tip the mixture into the pan. Using a rubber spatula, press crumbs around the side of the pan and press crumbs onto the base of the pan – I use a flat-bottom glass for this. Bake for 10 minutes to set the crust. Let the crust cool. Keep the oven on.

To make the filling:

While the crust cools, whisk together the condensed milk, yolks, egg, zest and juice in a medium bowl until well combined. Pour the filling into the cooled crust. Bake for 15 to 20 minutes until almost set, the pie may still be a tiny bit loose in the center but will become more set as it cools. Chill at room temperature for 1 to 2 hours. Cover and chill the pie for 4 hours or overnight. Top with whipped cream to serve. Serves 8.

Nutrition