1,560 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Key Lime Pie for Jeremy

Name: Key Lime Pie for Jeremy
Prep time: 3 h 35 min
Cook time: 15 min
Total time: 3 h 50 min
Yield: 1 pie
Cuisine: French
Ingredients: 200 g sweetcrust pastry (pâte sablée); 4 limes; 4 egg yolks; 400 g sweetened condensed milk; 250 ml Chantilly cream

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.

108 K 1× 3.9/5 (20 reviews)

3 hours 50 min. difficulté

Easy

5.85 €

1 pie

5 Ingredients

Last modified on: September 30^th 2012

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 for this recipe

Preparation: 1 hour 35 min.

Resting: 2 hours

Cooking: 15 min.

All in all: 3 hours 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	250 RDI=100 %	1,330 RDI=130 %	970 RDI=150 %	15,080 RDI=750 %	63,130 RDI: 750 %
Per 100 g	20 RDI=7 %	100 RDI=9 %	70 RDI=10 %	1,100 RDI=60 %	4,610 RDI: 60 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 pie : 5.85 €

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)

Other recipes you may also like

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.

December 31^th 2013332 K4.3 2 hours 40 min.

Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.

June 5^th 2013293 K3.8 2 hours 20 min.

Sliced cauliflower with 3 cheeses

Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together.

March 6^th 2013109 K5 50 min.

Morteau sausage "crisps"

To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.

March 15^th 201778 K4.3 1 hour 9 min.

Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

October 7^th 2018110 K 23.3 1 day 17 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted 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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.