Key Lime Pie for Jeremy

A recipe from cooking-ez.com

For 1 pie, you will need:

• 1 200 g Sweetcrust pastry (pâte sablée)
• 2 4 limes
• 3 4 egg yolks
• 4 400 g sweetened condensed milk
• 5 250 ml Chantilly cream
• Total weight: 1,370 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 35 min.	2 hours	15 min.	3 hours 50 min.

Step by step recipe

• 1: Roll out 200 g Sweetcrust pastry (pâte sablée) and bake blind.
  Leave to cool on a wire rack.
• 2: Squeeze 4 limes, which should give you about 125 ml of juice.
• 3: Add the zest of one lime to the juice.
  Preheat the oven to 180°C (360°F).
• 4: Put 4 egg yolks into a food-processor bowl.
• 5: Beat on maximum speed for about 5 minutes until the yolks plump up a little in volume.
• 6: Reduce the beater speed slightly and slowly pour in 400 g sweetened condensed milk.
• 7: Reduce the beater speed further and slowly pour in the lime juice and zest.
• 8: Continue beating for a few more minutes until the mixture is fairly light.
• 9: Pour this filling into the tart case.
• 10: Cook for 10-15 minutes, just until the filling sets (check this by shaking the dish gently from side to side).
• 11: Leave to cool, then cover with stretch plastic film and refrigerate for at least 2 hours.
• 12: Just before serving, cover the top with rosettes of Chantilly (whipped cream).
• 13: Your Key lime pie is ready.
• 14: You can replace if you prefer, like Jeremy, Chantilly cream by a meringue French or Italian, so in that case brown the top like in a pear and lime meringue pie.

Remarks

This recipe is very well known in the USA and is typical of the South. There are many different variations: with meringue topping instead of cream, crushed biscuits and butter instead of pastry, etc.
You can find mediocre versions all over Florida. These are ususally over-sweet, artificially flavoured and green coloured. Now, a good Key lime pie is not green!

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