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Recipe Detail Page
Key Lime Pie
Spring 2006
This classic key lime pie recipe follows the traditional technique of not baking the filling. The acidity in the lime juice cooks the eggs as the fillings chill. Pasteurized egg yolks are best for this recipe, but if fresh eggs are used bake the pie at 325ºF (160ºC) for 30 minutes to set the eggs.
Serves 10 to 12
Crust
3 cups (750 mL) chocolate cookie crumbs
1 cup (250 mL) sweetened coconut
½ tsp (2 mL) fine salt
¾ cup (175 mL) unsalted butter
Filling
Two 300 mL tins condensed milk
12 pasteurized egg yolks
1½ cups (375 mL) fresh lime juice
4½ tsp (22 mL) lime zest
Candied Lime Slices
2 limes
1 cup (250 mL) sugar
1 cup (250 mL) water
Sugar for sprinkling
1. For crust, preheat oven to 375ºF (190ºC).
2. Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend to an even, crumbly texture. Press crust into an ungreased 9-inch (23-cm) springform pan. Bake for 7 to 8 minutes, until coconut browns. Allow to cool.
3. For filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.
4. For Candied Lime Slices; slice limes into thin rounds Blanch first in a pot of boiling water for 2 minutes, then drain. In a saucepan, combine sugar and water, bring up to a simmer and add lime slices. Simmer for 10 to 15 minutes, until white pith of limes looks translucent. Drain and spread out on a cooling rack over a baking tray to dry for about an hour. Coat limes with sugar and store in an airtight container, layered between parchment or plastic until ready to use.
5. Top cake with candied lime slices and serve.
Serves 10 to 12
