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.
This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
Last modified on: September 30th 2012
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 1 hour 35 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 3 hours 50 min.
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
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).
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!
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 | 250 100 % | 1,330 130 % | 970 150 % | 15,080 750 % | 63,130 750 % |
| Per 100 g | 20 7 % | 100 9 % | 70 10 % | 1,100 60 % | 4,610 60 % |
How much will it cost?
- For 1 pie : 5.82 €
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)
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Rum babas, Millefeuille, Individual charlottes with morello cherries, Chantilly rice pudding, ... See them all 29
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Apple amandine tarts from Brélès, Pear tart with almond cream, Tarte Bourdaloue, Flaked almond tart, ... See them all 41
Lime
Like these other recipes: European glass, Blackcurrant, vanilla and lime verrine , Mixed salad stack, Spicy hot toasted cashew nuts, Minted Melon, ... See them all 52
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Manal