1,504 easy and fully explained recipes, with +66K photos and 78 videos

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.

98 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

For this recipe: I want to make it (368×) I made it (381×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 pies, you will need:

1 2 ²⁄₃ cups sweetcrust pastry (pâte sablée)
2 12 limes
3 12 egg yolks
4 5 cups sweetened condensed milk
5 3 cups + 3 tablespoons Chantilly cream

Change these quantities to make:

1 pie 2 pies 3 pies

Change measures:

Metric

Metric weight Metric volumes

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 2 ²⁄₃ cups 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 5 cups 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.

This recipe uses (among others)

Other recipes you may also like

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30^th 2021347 K5 50 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017763 K 313.7 40 min.

Parcels of fish fillet in spinach

These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18^th 2013244 K4.8 2 hours 25 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16^th 20245.26 M 64.2 4 days 15 hours 50 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21^th 2011530 K 44.3 25 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.