Key Lime Pie

0 vote

I had no idea how many tries it would take to come up with a good version of the recipe, so I bought far too many limes just to be sure I wouldn’t run out. I went to the store looking quite frightful (with dirty, greasy hair no less) and doing everything I could to avoid attracting attention.

And just my luck: my bag broke on the way out of the store. Thirty limes were rolling everywhere and all eyes were on me.

At least the pie turned out delicious, and it only took me two tries to come up with something good. I guess I’ll be making limeade in the next couple of days.

Particularities

ServesServes 6
Prep time15 min
Cook time20 min
Timeout-

FreezingFreezes well

Ingredients

For the crust

1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
Pinch of salt

For the filling

1 tablespoon (heaping) lime zest
3 egg yolks
1 cup (1 can, 300 ml) sweetened condensed milk
3/4 cup lime juice (about 8 limes)

For the whipped cream

1 1/2 cup whipping cream
2 tablespoons icing sugar
1/4 cup coconut Greek yogurt

Replacement options

or vanilla yogurt

Steps

Preheat the oven to 350˚F. Combine the graham cracker crumbs, butter, and salt and press the mixture into a 9 or 10-inch pie dish. Bake for 10 minutes. Let cool completely.
Meanwhile, combine the lime zest and egg yolks in a stand mixer bowl. Beat at high speed for 2–3 minutes or until the eggs are pale yellow.
Add the remaining ingredients and mix well. Pour over the crust and bake for 10 minutes. Let cool completely in the refrigerator.
Whip the cream with the sugar until stiff peaks form. Add the yogurt, stir, pour into the pie dish, and serve.