Key lime pie recipe: the creamy and refreshing lime pie in nine steps
There's a pie that smells like summer and a Florida getaway: the creamy and refreshing key lime pie.
- 1 teaspoon of lime zest
- 300 ml of very cold whipping cream (minimum 35% fat content)
- 1 tablespoon of powdered sugar
- 1 pinch of salt
- Lime slices for garnish (optional)
- How to prepare key lime pie, step by step
- Preheat the oven to 180°C (350°F) with the top and bottom elements on. Crush the cookies until you get a fine sand texture: you can use a food processor or put them in a bag and roll over them with a rolling pin.
- Mix the crushed cookies with the melted butter and a pinch of salt. Spread the mixture in a 23cm springform tin and press firmly against the base and sides. Bake for 10 minutes and let cool slightly.
- Lower the oven temperature to 160°C. Beat the egg yolks with the lime zest until creamy and slightly pale.
- Add the condensed milk while continuing to beat, using gentle movements to avoid incorporating too much air.
- Add the lime juice gradually and mix with a spatula or whisk, just until combined. The mixture will thicken due to the acidity.
- Pour the filling over the warmed base and bake for 15 minutes at 160°C. The center should be slightly wobbly: it will finish setting in the refrigerator.
- Let the cake cool to room temperature for one hour and refrigerate for at least 3 hours, preferably overnight.
- Before serving, whip the very cold cream with the icing sugar until soft peaks form.
- Spread the whipped cream over the chilled tart, decorate with lime slices, and serve. Cut clean slices by dipping the knife in hot water.
According to the recipe published by Cloake, the tart takes about 20 minutes to prepare, 15 minutes to bake, and needs at least 3 hours in the refrigerator. It makes a generous portion for 6 people and is the perfect dessert to say goodbye to August with minimal effort and plenty of freshness.
Besides being a dessert that comes together in a flash, key lime pie has that wow factor on the table. It's the kind of pie that looks like it came from a bakery, but all it really requires is a pie tin and a home oven.
Key lime pie originated in Florida, where the local lime variety is smaller and more aromatic than those found in Spain. If you can't find key limes, a regular lime works perfectly: the filling retains its refreshing acidity and the characteristic creaminess that makes it so irresistible.
Here's the trick: the filling doesn't need to be baked for long. It sets thanks to the acidity of the juice and egg yolks, and becomes so silky that it melts in your mouth. Forget the fuss; it's a quick and easy tart.
And, as if that weren't enough, it keeps perfectly overnight, so you can prepare it before your guests arrive and forget about dessert. You'll only need to whip the cream at the last minute.
The secret lies in the balance: the acidity of the lime cuts through the sweetness of the condensed milk and turns each spoonful into a refreshing bite.
- 200g of digestive-type biscuits (graham crackers)
- 90g unsalted butter, melted
- 3 large egg yolks
- 1 can of condensed milk (397 g)
- 120 ml of lime juice (about 4-5 limes, or key limes if you can find them)
Tricks to make it perfect
Balance is key: don't reduce the lime juice thinking it will be less acidic, because that's how it sets and adds freshness. If you want it firmer, add a tablespoon of cornstarch dissolved in the juice before mixing.
And if you're looking for an even more tropical touch, a sprinkle of shredded coconut on top of the cream is fantastic. This recipe contains gluten, dairy, and egg. It keeps for up to 3 days in the refrigerator, covered, and should not be frozen because the cream and filling may release water.
🍽️ The recipe card
- 🍴 Dish: Key lime pie or Florida lime pie.
- 👥 Servings: 6 people.
- ⏱️ Time: 20 min preparation + 15 min oven + 3 h refrigerator.
- 📊 Difficulty: Easy.
