Key Lime Pie

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Key Lime Pie
Key Lime Pie

 

Pay de Limón or Key Lime pie has been my family’s favorite for years, this simple recipe I’m sure you’ll enjoy duringĀ Ā theĀ ā€œ7 Weeks of Lenten Recipe seriesā€.

INGREDIENTS

  • 1 can of condensed milk (14 ounces)
  • 1/2 cup of lime juice
  • 2 teaspoons of lime peel
  • 4 egg yolks

For the crust:

  • 1 stick ofĀ unsaltedĀ butter clarified
  • 50 maria crackers crushed
  • 1/4 cup of sugar on the raw
  • 1 tablespoon of cinnamon

For the meringue:

  • 4 egg whites
  • 1Ā teaspoonĀ ofĀ cream of tartar
  • 1 cup of white refined sugar

For the sauce:

  • 2 cups of fresh raspberries
  • 1 cup of refined sugar
  • 1/2 of water
  • 1 cup of honey

Preparation time: 45 minutes. Cost per person less than $1.00 per slice (serves 6 slices). You will need a blender and or a food processor, an electric mixer, a roundĀ Pyrex or a pie pan.

Start byĀ preparingĀ theĀ crust, placeĀ theĀ maria crackers inĀ theĀ food processor until getting them pulverized, then add the sugar on the raw and the cinnamon, turn the processor on again and combine well, then add the clarified butter andĀ combineĀ until getting a dough. Spread the maria cracker dough in the pie pan or pyrex until covering well the bottom and the walls of the pan. CookĀ theĀ dough for 10 minutes in the oven set at 400Ā degreesĀ F. If desired you can use store bough pie crust.

For preparing the pie filling you canĀ eitherĀ use the food processor or the blender, add the condensed milk, along with the egg yolks, the lime juice and the lime peel andĀ combineĀ well. Pour the filling into the pie crust and cook insideĀ theĀ oven for 20 minutes at aĀ temperatureĀ of 400 degrees F.

For the meringue place the egg whites and the cream of tartar in the mixer and fluff on high until doubling the quantity; when the consistency of the egg whites is hard enough start adding the sugar slowly and lower the speed of the blender to medium. Cover the key lime pay with the meringue and cook inside the oven for 10 minutes or until meringue turns golden brown.

The coulis is a thick french sauce made of fruit or vegetables, it is used for garnishing and provide flavor toĀ dessertsĀ and salty dishes. For the raspberry coulis place the raspberries in a sauce pan, add the sugar andĀ theĀ water and cook for 10 minutes inĀ theĀ stove, when ready blend and strain with a mesh colander to retire sediment. PlaceĀ theĀ sauceĀ inside a container. You can refrigerate and use when ready to serve the pie.

The serving suggestion is to add swirlsĀ of raspberryĀ coulis and honey using a piping bag on the bottom of the dish thenĀ placeĀ a slice of this delicious pie and enjoy with coffee or tea.

This recipe is for sure “yummy” certified.



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Deborah H. Bateman

Thanks for sharing this recipe. This key lime pie looks delicious. I have bookmarked the page so I can try the recipe. If you get a chance stop by my blog Recipe for Life and check out some of my family favorites at: http://deborah-bateman.blogspot.com
Blessings,
Deborah H. Bateman-Author

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