Key Lime PieOn dine chez Nanou
With a foolproof press-in-the-pan crust, this icebox pie is perfect for beginners, but sophisticated enough for more experienced bakers thanks to the extraordinary flavor of the filling. Key limes are slightly sweeter than regular limes and you can often find them at supermarkets or specialty food stores. Their balanced tartness pairs nicely with the buttery shortbread cookies (in lieu of the usual graham crackers) in the crust. The pie is best allowed to chill overnight, when the consistency will be at its best.
- pies (dish or springform pan, 20-23 cm)
- 150 grams shortbread cookies (or graham crackers)
- 60 grams melted butter
- 40 grams granulated sugar
- 6 egg yolks
- sweetened condensed milk (50 cl.)
- 17 cl. lemon juice (2 lemons and 4 limes)
- heavy cream (20 cl.)
- 1Preheat oven in 180 degrees Celsius.
- 2Line pie dish with parchment paper.
- 3With a food processor or a blender, grind the cookies to get fine crumbs.
- 4In a medium bowl, combine cookie crumbs, sugar and melted butter. Mix well.
- 5Press this mixture into the bottom and sides of the pie dish, with the back of a spoon.
- 6Refrigerate for 15 minutes, then bake 15 minutes. Let cool.
- 7With an electric mixer, beat egg yolks.
- 8Gradually add condensed milk and keep beating for 3 minutes.
- 9Add lemon juice, beat until well incorporated.
- 10Pour the milk mixture over the cold pie crust.
- 11Bake for 15 to 20 minutes.
- 12Let cool to room temperature. Then, refrigerate for at least 3 hours.
- 13With an electric mixer, whip the cream until stiff peaks form.
- 14Using pastry bag fitted with a fluted tip, decorate the pie with whipped cream.