Key lime pie – lime dessert from Florida Recipe
Key lime pie is a sweet-and-tangy pie from Florida, where small, very aromatic limes called key limes grow. Americans eat it chilled on hot days, because it’s wonderfully refreshing after a heavy seafood meal. The flavor is a bit like a mix between a no-bake cheesecake and lemon curd, but it’s simpler to make.
Key lime pie has its unique character thanks to intensely aromatic Florida key limes, which give the filling a deep, slightly bitter citrus note. The cream is made from just a few ingredients, but the combination of sweet condensed milk and tart juice creates a velvety, stable filling without gelatin. The contrast between the crisp, buttery crust and the cold, creamy center makes this pie truly refreshing on hot days.
Chef's tips
Make sure the biscuit crust turns lightly golden but doesn’t burn – if it gets too dark, it will taste bitter and overpower the delicate filling. After baking, the lime filling should gently wobble in the center like jelly; if it is completely firm, it may have overbaked and become too dry. Be sure to let the pie chill thoroughly – ideally overnight – so the flavors mellow and the slices cut cleanly.
How to serve
Serve well chilled, almost straight from the fridge, with a generous cloud of whipped cream and thin lime slices on top. It goes perfectly with strong stovetop coffee or iced lemon tea, especially after a meal with fish or shrimp. This is a dessert that really impresses at summer get-togethers on the terrace or as the finale to an “American summer” style dinner.
Ingredients
- tea biscuits plain, buttery, finely crushed - 200 g
- butter melted - 90 g
- sweetened condensed milk from a can - 400 g
- egg yolk - 4 pieces
- lime zest and juice; you need about 120 ml of juice - 4 pieces
- 30% whipping cream well chilled, for decoration - 200 ml
- powdered sugar for whipping with the cream - 1 tablespoon
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a springform pan about 22–24 cm in diameter with baking paper or lightly grease it with butter.
- In a bowl, mix the finely crushed biscuits with the melted butter until the mixture resembles wet sand and holds together when squeezed in your hand.
- Transfer the biscuit mixture to the springform pan and press it firmly over the base and sides to form an even layer. You can use the bottom of a glass to press it down well.
- Place the crust in the oven for 8–10 minutes, until it is lightly golden. Remove and set aside to cool for a few minutes.
- Meanwhile, prepare the filling: in a bowl, whisk together the condensed milk and egg yolks until the mixture is smooth and uniform.
- Add the lime juice and grated zest and mix thoroughly. The mixture will thicken slightly.
- Pour the filling onto the pre-baked crust and smooth the top with a spoon or spatula.
- Put the pie in the oven and bake for 10–12 minutes, until the filling is set – the center may still wobble slightly when you move the pan, but it should not be liquid.
- Remove the pie from the oven, let it cool to room temperature, then refrigerate for at least 3 hours, preferably overnight.
- Before serving, whip the chilled cream with the powdered sugar until fluffy but not too stiff. Spread or pipe it over the top of the pie and decorate with lime slices if you like.
Storage
Ciasto przechowuj w lodówce, przykryte, aby nie chłonęło zapachów. Najlepiej zjeść je w ciągu 2–3 dni, bo spód z herbatników z czasem mięknie.
