Florida Key Lime Pie

One of the great all-American pies, serving a robust citrus flavour and a wide smile from sunny Key West, FL.

The Key Lime Pie was originally created on Florida Keys, a beautiful chain-archipelago of islands that sway out into the sea. Some of the first modern-era settlers on the Florida Keys were impoverished fisherman and labourers. When canned dairy, such as condensed and evaporated milk, first hit the American market they were especially popular with poorer Americans that didn’t have access to refrigeration or ovens. The Keys’ inhabitants (or ‘Conchs’) found that adding the juice of the local limes - the key lime - to condensed milk caused it to instantly thicken as a pudding. This ‘pudding’ became the backbone of key lime pie, and it’s the astringent flavour of key limes that make it unique. The ‘normal’ limes that we see are actually Persian limes and offer a different perfume - most Conchs won’t call it a Key Lime Pie unless it’s made with key limes. Persian limes taste more like key limes with the addition of some lemon juice, which I include in this recipe. You could buy key lime juice online or, if you really love this pie: buy a little limequat tree, which has the same flavour of key limes and grows really well on warm kitchen windowsill or in a sunny office. I have one especially for making this pie! Let’s go!

INGREDIENTS (serves 8x)

BISCUIT CRUST

• 260g Digestive biscuits - Graham crackers

• 80g butter, melted

• 1 tablespoon honey/syrup

• 1/4 tsp salt

  KEY LIME CUSTARD

• 1x 400g can of sweetened condensed milk

• 1 tsp vanilla extract

• 100ml lime juice (approx 3-4 limes)

• 20ml lemon juice

• Zest of 2 limes

• 4 large egg yolks

• 1 tablespoon caster sugar

• 100ml double cream

  CREAM TOPPING

• 200ml double cream

• 1 tablespoon sugar

• 1 tsp vanilla extract

WALKTHROUGH

1. Preheat the oven to 180C/350F. Prepare an 8-inch diameter pie dish - there’s no need to grease it or line it with anything. Set it aside.

2. First we’ll make the crumb crust. Add the 260g Digestive biscuits into a food processor and blend to a fine crumb. Add the 80g melted butter along with 1 tablespoon honey/golden syrup and 1/4 tsp sugar. Mix until the mixture is coated and holds together when pressed up the side of the bowl.

   

   

3. Press the crumbs into a pie dish. Use a flat drinking glass or cup measure to smooth the surface and compact it against the sides of the dish. Place the crumb crust into the oven to toast for 5 mins at 180C/350F, or until lightly fragrant.

   

4. Now we’ll make the key lime custard. In a large mixing bowl, combine the 400g condensed milk, 100ml lime juice, 20ml lemon juice (or 120ml of key lime juice) the 2 limes’ zest and the 1 tsp vanilla extract. On mixing, the citrus juice will cause the condensed milk to seize and thicken to a pudding consistency.

   

   

5. Add the 4 egg yolks and 100ml double cream and mix briefly until combined. Now the custard base is complete.

   

6. Pour the lime custard into the toasted biscuit crust and fill it to the edges. Carefully place the pie onto a baking tray and place onto the middle shelf of the oven. Bake for 15-20 mins at 180C/350F until sides of the custard are set but middle has a firm wobble.

   

   

7. Allow the pie to cool completely and then chill in the fridge for a minimum of 4 hours.

8. Before serving, we’ll whisk the cream topping. Add 200ml double cream to a mixing bowl along with 1 tsp vanilla and 1 tablespoon of caster sugar. Whisk on high speed until the cream is softly whipped, not too stiff. Set this aside.

   

9. Serve your key lime pie in slices, with a generous spoon of whipped cream and a lime wedge. I hope you enjoy it as much as I do!