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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.

96 K 1× 3.9/5 (20 reviews)

3 hours 50 min. difficulté

Easy

5.85 €

3 pies

5 Ingredients

Last modified on: September 30^th 2012

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For 3 pies, you will need:

1 600 g sweetcrust pastry (pâte sablée)
2 12 limes
3 12 egg yolks
4 1 kg 200 g sweetened condensed milk
5 750 g Chantilly cream
Total weight: 4,110 grams

Change these quantities to make:

1 pie 2 pies 3 pies

Change measures:

Metric

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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 600 g sweetcrust pastry (pâte sablée) and bake blind.

Leave to cool on a wire rack.

Stage 2 - 5 min.

Squeeze 12 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 12 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 1 kg 200 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	740 RDI=290 %	4,000 RDI=380 %	2,920 RDI=440 %	45,230 RDI=2,260 %	189,390 RDI: 2,260 %
Per 100 g	20 RDI=7 %	100 RDI=9 %	70 RDI=10 %	1,100 RDI=60 %	4,610 RDI: 60 %
Per pie	250 RDI=100 %	1,330 RDI=130 %	970 RDI=150 %	15,080 RDI=750 %	63,130 RDI: 750 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

How much will it cost?

For 3 pies : 17.50 €
Per 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.

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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

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