Limes are not only currently in season but are in abundance where I live on Queensland’s Sunshine Coast. As I’m a big fan of seasonal cooking, I couldn’t go past sharing my recipe for Key Lime Pie.
This tangy and delicious dessert originates from Florida in the US and normally uses key limes, a more tart and bitter lime not easily found in Australia. My version of Key Lime Pie uses regular limes, and is super-easy to make. Best of all, the whole thing can be made in advance, making it an ideal dessert for your next dinner party or barbeque. A late-harvest reisling would be a perfect accompaniment.
Ingredients (serves 8):
Crust
200g digestive or wheatmeal biscuits
1 tablespoon caster sugar
100g unsalted butter, melted
Filling
4 eggs, lightly beaten
1 x 395g can sweetened condensed milk
150ml thickened cream
4 limes, zest finely grated and juiced (1/2 cup juice)
To garnish: lime slices (1-2 limes)
To serve: thick cream
Equipment:
22cm spring form tin, greased and bottom lined with baking paper
Food processor
Method (20 minutes + 40 minutes cooking time):
1. Preheat the oven to 170°C.
2. Place the biscuits in a food processor and process until fine. Add the sugar and melted butter and process until combined.
3. Press mixture firmly into the base and about halfway up the side of the prepared tin. Refrigerate while preparing the filling.
4. Whisk the eggs, condensed milk, cream, lime zest and lime juice until smooth. This can be done in the cleaned food processor. Pour into the biscuit crust.
5. Bake for 40 minutes or until filling is just set. Allow to cool and then refrigerate for at least 2 hours.
6. When ready to serve, place the lime slices on top of the pie as a garnish. Slice and serve with thick cream.
Aww man, my mouth waters every time I see a lime pie, and yours is no exception. Especially like your idea of pairing with a riesling 🙂
Thanks Emma, glad you enjoyed it!
MMMMM,…your key lime pie looks just stunning, Gail!
Excellent !!
Thank you Sophie! I am planning to make one this weekend as I have a fruitbowl full of limes.
Oooh…my favourite…creamy, tangy and delicious. Wish I can have a slice!
I still have some left in the fridge Mary, but it’s a long way from where you are to Australia!
This pie is so easy to make and a hit with everyone. I have used different biscuits in the base at times (chocolate, Anzac) have also toasted some coconut (use a dry pan on stove top and don’t walk away) to the base biscuits. Added half lime zest and juice to half of the mixture and equal amount of melted chocolate to the other mixture half and did a marbled pie. Thanks Gail, wonderful recipe!
Hi Rhonda, so glad you like the Key Lime Pie. I love the idea of the marbled pie!