Key Lime Pie

The story

Key lime pie developed in the Florida Keys, where refrigeration and fresh milk were once difficult to obtain. Sweetened condensed milk, introduced in the nineteenth century, provided a shelf-stable base that thickened when mixed with acidic lime juice and egg yolks. The exact inventor is debated, but the dessert was established locally by the early twentieth century. Its defining quality is a sharp, aromatic lime filling balanced by condensed milk’s sweetness. The filling should be pale yellow from egg yolks, not artificially green. A crumb or pastry crust adds crunch, while whipped cream softens the acidity without the height and sweetness of a heavy meringue. Key lime pie is the signature dessert of the Florida Keys and is served throughout the state in restaurants, roadside stops and homes. The name “Key lime pie” is legally designated as Florida’s official state pie. Debates continue over crust type and whether meringue or whipped cream belongs on top.

Ingredients

• Base
• 110 gram digestive biscuitscrushed
• Dairy
• 50 gram buttermelted
• 200 gram condensed milk
• 125 millilitre double creamwhipped, to serve
• Protein
• 2 piece piece egg yolks
• Sweetener or fruit
• 60 millilitre key lime juiceor regular lime juice
• 1 teaspoon lime zest

Method

1. Make the crumb base

   Mix crushed biscuits with melted butter, press firmly into a 23 cm tin and bake at 175 C / 350 F for 10 minutes.

   Look for: The base should smell toasted and hold together. Tip: Use the base of a glass to compact the crumbs. Avoid: Do not leave the base loose or slices collapse.

2. Mix the filling

   Whisk egg yolks, condensed milk, lime juice and zest until thickened.

   Look for: The mixture should thicken slightly from the lime juice. Tip: Fresh lime juice gives the cleanest flavour. Avoid: Do not overwhisk into foam.

3. Bake until just set

   Pour into the crust and bake at 160 C / 320 F for 15-18 minutes until just set.

   Look for: The centre should barely wobble. Tip: Gentle baking keeps the texture silky. Avoid: Do not brown the filling.

4. Chill and finish

   Chill for at least 4 hours, then top with whipped cream.

   Look for: The pie should slice cleanly and taste sharp-sweet. Tip: A little extra zest on top signals the lime flavour. Avoid: Do not serve warm.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.