Lovonis Lark

recipes + wellness

recipes

tomato goat cheese tarts

With only five ingredients (not including salt & pepper), these tomato, goat cheese & thyme tarts are so easy to make & are perfect as a starter, brunch, lunch or a light evening main served with a simple green salad.

blueberry lime buttermilk muffins

Blueberry & lime – a perfect combination. The buttermilk gives the muffins a soft, moist crumb – no dry muffins here. Muffins are quick and easy to make. They make a good breakfast on the go or served as part of a brunch. Any leftover muffins can be wrapped individually and frozen. To reheat: pop […]

sweet chili corn cakes

Sweet Chili Corn Cakes are simple to make, coming together quiet quickly. Use fresh, frozen or canned corn for this recipe, whichever one is most convenient. They’re delicious served with the sweet chili sauce, avocado, sour cream, green onion & lime wedges. You can add them to a lettuce cup & enjoy a fresh lettuce […]

creamy tarragon mustard chicken

Simple to make all in one pan Creamy Tarragon Mustard Chicken is a version of the French classic poulet a l’estragon (though the French recipe uses chicken breasts). Creamy, decadent, flavourful yet easy & (virtually) foolproof. Comforting, this is a bit of a reminder of old-school cooking. Tarragon has a subtle anise flavor. If you […]

thai pineapple beef stir-fry

For when you want dinner done fast Thai Pineapple Beef Stir-Fry delivers on flavor, speed & texture. Ground beef saves time – no chopping! I use frozen pineapple chunks. This means you can enjoy fresh pineapple but without having to peel, core & chop. The sauce is a combination of typical Thai flavors: red curry […]

citrus salad to have with everything

This salad pairs so well with ham, roasted boar, duck, pheasant, beef & game meats such as deer or elk. If you can’t find blood oranges or Cara Cara oranges, use navel oranges & perhaps Seville oranges or ruby red grapefruit for tartness. I like the combination of the three orange varieties and the lemon […]

berry pancake bake

When you want to get breakfast made as efficiently as possible, Berry Pancake Bake is your answer. Pancakes aren’t particularly difficult once you’re past the first initial one or two that never seem to quite make the team & need to be eaten stove side as you’re cooking the remaining pancake batter which you hope […]

pickled strawberry goat cheese crostini

While many of us are still facing the winter chills, I want to share a bright & sunshiny recipe to speak to warmer days ahead. Though the recipe title might sound a little odd if you’ve never enjoyed pickled strawberries, I promise the results are delicious. The combination of the tartness of the vinegar the […]

homemade chicken caesar salad

There’s no comparison between a homemade Caesar salad and one with processed ingredients. Yes, they’re convenient but this salad can be made in 15 to 20 minutes & is infinitely better than ready-made. This is the only way I like to eat this salad – made from scratch. Soak the lettuce first, then get the […]

red wine beef pot roast & horseradish potato

A pot roast requires very little effort. Once the beef has been browned, developing nice caramelization which equals extra flavor, then the other ingredients are added – wine, carrots, onion, garlic, rosemary – the usual culprits, then into the oven it goes. Three hours later you’re gifted with a succulent meat & tender veg. All […]

blueberry, ricotta & lemon pancakes

The pancakes are so good: light & fluffy, perfect for a slow start to the weekend. To make the morning pancake making as stress-free as possible, have the dry ingredients and the wet ingredients measured out separately, storing the wet ingredients in the fridge. Add the blueberries just before you go to make the pancakes. […]

key lime Pie

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 […]

Print Recipe

Key Lime Pie

Prep Time15 minutes
Cook Time20 minutes
chill6 hours
Servings: 8
Calories: 395kcal
Author: Lovoni
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

Calories: 395kcal | Carbohydrates: 50g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 330mg | Potassium: 272mg | Fiber: 1g | Sugar: 34g | Vitamin A: 562IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 2mg
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