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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.

109 K 1× 3.9/5 (20 reviews)437486

Duration

3 hours 50 min.

Difficulty

Easy

Last modified on: September 30^th 2012

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 1 hour 35 min.

Resting 2 hours

Cooking 15 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	Carbohydrates	Fats	Calories	Energy
Per 100 g	18 g RDI=28 %	97 g RDI=37 %	71 g RDI=97 %	1,100 kcal RDI=55 %	4,608 kJ RDI=55 %
Whole recipe	246 g RDI=379 %	1,333 g RDI=503 %	973 g RDI=1,333 %	15,078 kcal RDI=754 %	63,129 kJ RDI=754 %