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.
- pie (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.)
- Preheat oven in 180 degrees Celsius.
- Line pie dish with parchment paper.
- With a food processor or a blender, grind the cookies to get fine crumbs.
- In a medium bowl, combine cookie crumbs, sugar and melted butter. Mix well.
- Press this mixture into the bottom and sides of the pie dish, with the back of a spoon.
- Refrigerate for 15 minutes, then bake 15 minutes. Let cool.
- With an electric mixer, beat egg yolks.
- Gradually add condensed milk and keep beating for 3 minutes.
- Add lemon juice, beat until well incorporated.
- Pour the milk mixture over the cold pie crust.
- Bake for 15 to 20 minutes.
- Let cool to room temperature. Then, refrigerate for at least 3 hours.
- With an electric mixer, whip the cream until stiff peaks form.
- Using pastry bag fitted with a fluted tip, decorate the pie with whipped cream.