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!

---