This delicate key lime pie recipe couldn’t be easier to make! Usually made with a special variety of limes from the Florida Keys, our easy key lime pie recipe trades in a typical lime, which actually has the desired tangy flavor but is more accessible. With an easy roll base and luscious citrus filling, this easy pastry recipe is shockingly rejuvenating and the ideal after-dinner treat. Remember to take a screenshot of the base’s stationary list before you go out shopping.
The Most Efficient Way to Make key lime pie recipe
Make the base
Preheat stove to gas 6,200°C, fan 180°C. In a large mixing bowl, combine 250 grams of flattened stomach-related rolls with 125 grams of dissolved margarine.
Press the small pieces into the jar
Place the roll combination in a 23cm unlined tart tin. Press into the base and the sides of the tin. Heat in broiler for 15 minutes.
Lime and Juicing
In the meantime, place 4 limes in a small bowl. Roll each lime on a level surface to help drain as much of the squeeze as possible, then cut and squeeze each one down the middle to add the juices to the bowl.
make stuffing
Put 1 x 397g can of condensed milk in a bowl and add 4 large egg yolks (don’t discard the egg whites – you can use them to make a charming rainbow meringue). Using an electric whisk, beat together for 1 minute. Add lime juice, squeeze and whisk briefly.
Cook the filling
Fill the cooked tart tin and return to the broiler for 15 minutes. Remove and continue to cool. Whenever it cools, chill in the refrigerator until fully set. This should only take 20 minutes, but you can keep it short term.
finish the pie
In a bowl, beat 200 ml double cream with 2 tablespoons powdered sugar until fine peaks. Spread the cream over the lime pie. Sprinkle with more lime and serve.
Fixtures
We’ve put together a helpful shopping list so you can get everything you need to make this ideal key lime pie. Remember to take a screenshot before you go shopping!
- 250g squashed stomach related rolls
- 125g softened margarine
- 4 limes
- 1 x 397g tin milk
- 4 egg yolks
- 200ml double cream
- 2 tablespoons powdered sugar
Why is Key lime pie unsafe?
Of course you should. Undercooked and undercooked lime pie have trouble with the capital “S”, which stands for Salmonella. The strain of Salmonella Enteritidis found in raw eggs has been increasing over the past three years and has been blamed on recent outbreaks of foodborne illnesses.
What is Key lime pie filling made of?
This all-American pie is easy to make too. The main ingredients for a lime pie are simple: sweetened condensed milk, plenty of lime zest and juice (preferably lime), and enough eggs to go with it. Pour the filling into the pre-baked graham cracker crust and bake briefly until the pie is set, then let it cool.
What is the difference between Key lime pie and lime pie?
The main difference seems to be that it needs more aromatic lime juice to make the famous pie. It’s worth it, though, for the true floral-lime flavor—unless, of course, you can’t find lime.
Can you use regular limes instead of Key limes for Key lime pie?
If you can find good quality fresh limes, by all means use them. But I’ve found that regular limes (also known as Tahitian or Persian limes) make tarts just as well. Whatever you do, avoid bottled lime juice; the processing changes the flavor significantly.
What happens if you leave a key lime pie out overnight?
How long does lime pie keep at room temperature? Bacteria grow rapidly at 40°F to 140°F; if left at room temperature for more than 2 hours, the lime pie should be discarded.
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