Tuesday, September 23, 2008

Simple Key Lime Pie

I saw these Key Limes in the store and immediately decided to make Key Lime pie. I wanted to try to make the pie more of a cake...not so much the texture but I wanted it to be high, kind of like my cheesecakes so here's the recipe I used. It ended up being very good and looked really perfect.

Simple Key Lime Pie

For the Crust

3 cups graham cracker crumbs
1/2 cup sugar (I like the organic sugar)
1 stick (8 tablespoons) unsalted butter, melted

Combine graham cracker crumbs, sugar in the bottom of a 10 or 12 inch springform pan.
Slowly add a little bit of the butter at a time until the crust starts to blend together and is able to stick to the pan.
Using a spoon, start pressing the crumb mixture around the pan and up the sides as much as you can. I like to go up the sides of my pan to have that high crust on my cakes and pies. Bake at 350º F. for 5-7 minutes.

I know a lot of people use forks to do their crusts but a large spoon always works better for me.
This is what your crust should look like after it's baked for 5-7 mintues.


For the Key Lime Filling
7 whole large eggs
3 cans sweetened condensed milk
1 cup fresh Key Lime juice (to help get the juice out of the limes, microwave for about 5-7 seconds then slice and squeeze) 1 cup of juice will require about 20-30 key limes but it is well worth it to use fresh juice. You can also zest a few of the limes if you don't have that much juice but want a bit more flavor)



Combine the sweetened condensed milk and the eggs in a mixing bowl and mix at low speed until the eggs are fully incorporated. Make sure to accidentally spill some of the milk on your fingers so you have to lick it off.
Sometimes I put sweetened condensed milk in my coffee or hot tea...YUM!
Slowly beat the eggs into the sweetened condensed milk.
Add the Key Lime juice and mix again until fluffy and blended. This is what your mixture should look like when it's whipped together. Pour the whipped mixture into the springform pan that's wrapped in aluminum foil.
Bake at 250º F. in a water bath for 2 to 2 1/2 hours until set. Set on a cooling rack for about 45 minutes then refrigerate to completely cool before serving. Make some fresh whipped cream by beating heavy whipping cream and a little powdered sugar to serve on top.

See how nice and high the crust is. It did turn out a bit more firm than most Key Lime pies but it tasted great and looked wonderful!



16 comments:

farida said...

Avesta, your pie looks sooo good! It is so well risen and golden! Love the recipe. Printing...:)

avesta said...

thanks so much Farida! it was good! I hope you like it, too!

sarah j. gim said...

i may have to try this, as key lime pie is one of my favorite flavors, but i don't love how custardy the texture usu is. i like that this is firmer!

dennan said...

Did you use the whole egg, or only the yolks?

avesta said...

Do try Sarah...it is firm and has a wonderful flavor...kinda like a cheesecake texture but not so heavy and rich.

avesta said...

Use the whole egg...so no need to seperate for this recipe.

laura said...

How do you do a water bath?

avesta said...

Sorry..I should have explained the whole water bath thing. First, make sure to wrap the pan in foil so nothing leaks out into the water. Take a sheet pan that has a lip or any pan that is big enough to have your springform pan in it and put about 1-2 inches of water in it (the bigger pan..not the springform pan). Sometimes you need to use boiling water and sometimes room temperature water.

I used room temperature water for this recipe. The water bath is good for this recipe because it is heavily egg based so it needs to cook slowly and this helps bake the pie with a smooth and creamy filling without overcooking the sides.

David Wyers said...

As a native boy of Clearwater, Florida I just love key lime pie.

Unfortunately my girlfriend Louise (known as "chiff0nade" and "therealchiffonade") can't seem to get it right.

And she claims to be a PROFESSIONAL CHEF educated in her hometown of New York City.

Anyway I have copied your recipe and taped it to the door of the fridge in our newly rented trailer house.

Hopefully, Louise will get the idea.

avesta said...

David, I think she can make this...it's pretty simple. Let me know how it turns out. thanks for visiting my blog.

Ingrid said...

This sounds yummy. I've yet to taste key lime pie. Maybe I need to make one for myself. I take it is tart and tangy?

Thanks for the recipe
~ingrid

therealchiffonade said...

First, I must ask you to forgive my boyfriend David Wyers (727-467-9009), Clearwater Beach, FL 33767) for his post made while drinking cheap beer here in the trailer house.

I'm sure you have heard of me. I am Louise, "therealchiffonade", a Senior Adviser at SeriousEats website, and a graduate from Peter Kump's Culinary School in my hometown of Brooklyn, New York.

I was forced to move to Clearwater, Florida, by my FOURTH ex-husband (who then dumped me).

Having said that, I know good Key Lime Pie when I see it. And your recipe is obviously a real winner.

Thank you so much for sharing it with us.

Louise D.,
Clearwater Trailer Park
Clearwater Beach, Florida 33767

avesta said...

Thanks for visiting Louise. I hope you enjoy the recipe.

Anonymous said...

All the food looks so delicious. Will you be my 4th meal? Taco Bell needs a break.

Amy :) (Heidi's friend)

Karen said...

The key lime pie looks so cool and inviting!

avesta said...

Thanks Amy & Karen! Amy...how about I cook for you when I'm home next week? And Karen...thanks for visiting my site. I have a good friend in Montana...all the pics I've seen are just beautiful!