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Key Lime Pie for Jeremy

Key Lime Pie is a famous speciality from the Keys region of southern Florida.

This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.

81K 1 20 3.9

Last modified on: September 30^th 2012

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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

Change these quantities to make: 1 pie 2 pies 3 pies

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 1 hour

Roll out 200 g Sweetcrust pastry (pâte sablée) and bake blind.

Leave to cool on a wire rack.

Stage 2 - 5 min.

Squeeze 4 limes, which should give you about 125 ml of juice.

Stage 3 - 2 min.

Add the zest of one lime to the juice.

Preheat the oven to 180°C (360°F).

Stage 4

Put 4 egg yolks into a food-processor bowl.

Stage 5 - 5 min.

Beat on maximum speed for about 5 minutes until the yolks plump up a little in volume.

Stage 6 - 3 min.

Reduce the beater speed slightly and slowly pour in 400 g sweetened condensed milk.

Stage 7 - 3 min.

Reduce the beater speed further and slowly pour in the lime juice and zest.

Stage 8

Continue beating for a few more minutes until the mixture is fairly light.

Stage 9 - 2 min.

Pour this filling into the tart case.

Stage 10 - 15 min.

Cook for 10-15 minutes, just until the filling sets (check this by shaking the dish gently from side to side).

Stage 11 - 2 hours

Leave to cool, then cover with stretch plastic film and refrigerate for at least 2 hours.

Stage 12 - 15 min.

Just before serving, cover the top with rosettes of Chantilly (whipped cream).

Stage 13

Your Key lime pie is ready.

Stage 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!

Keeping

A few hours in the fridge, protected with plastic film.

Source

Based on a recipe by Stephanie Jaworski.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,627 Kcal or 15,186 Kj	77 gr	378 gr	201 gr
181 %	30 %	36 %	30 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
265 Kcal or 1,110 Kj	6 gr	28 gr	15 gr
13 %	2 %	3 %	2 %

Per pie
Energetic value	Proteins	Carbohydrates	Fats
3,627 Kcal or 15,186 Kj	77 gr	378 gr	201 gr
181 %	30 %	36 %	30 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 1 pie : 5.82 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Strawberries with mint and cream, Individual charlottes with morello cherries, Rum babas, Cranachan, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Plum tart, Strawberry tart, Pear and chocolate tart with a hint of mint, Flaked almond tart, ... All
	Lime: You can get more informations, or check-out other recipes which use it, for example: Tex-Mex chicken burger, Red sea bream fillets in a soy-sauce marinade, Confit Victoria pineapple with honey and spices, European glass, "Land and sea" kebabs, ... All

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Your 1 comments or questions on this recipe

Thank you, I will try this recipe soon. I always try your recipes.
Manal
Posted by Manal september 30^th 2012 at 12:32 (n° 1)

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