Skip to main content

Key Lime Pie

Welcome back! 
Today, we have one of my favorite desserts: Key Lime Pie! There's so many things that are great about this dish from the texture to the combination of flavors. Plus, I prefer the flavor of key limes as compared to normal limes, as key limes are tarter and more citrus-y. Now this is a sour dish, so if that's not your thing, then you can cut back on some of the key lime juice and it'll be better. Any way, it's a great dessert!

Key Lime Pie



Makes a 10" tart pan or 9" pie pan

Ingredients:

Crust:
  • 2 1/2 cups almond flour
  • 6 tablespoons butter, diced
  • 1/4 cup sugar
  • Pinch of salt
If you want to use graham crackers for the crust, use about 1 1/2 cups (150 grams) of crushed graham cracker crumbs (about 10 sheets) along with 5 tablespoons melted butter and mix.

Filling:
  • 4 egg yolks*
  • 1 14-ounce can of condensed milk
  • 2/3 cup key lime juice (about 1 pound of key limes should be enough for decorations too)
  • 1 tablespoon key lime zest
*If you don't want to use so many egg yolks or you don't know what to do with your egg whites, you can substitute the 4 egg yolks for 2 whole eggs.

Directions:

  1. Prepare the crust:
    1. Put all the ingredients in a bowl and, using a pastry blender, mix it until there are no large chunks of butter. It should be kinda crumbly.

    2. Put it into the pan and press down on it. Poke some holes on the bottom of the crust with a fork and bake at 350° for 8-10 minutes
      Before baking

  2. Prepare the filling:
    1. Take the egg yolks and whisk them with an electric mixer for about 3-4 minutes until it thickens and becomes pale in color.
    2. Add the condensed milk and whisk for another 3 minutes.
    3. Add the lime juice and zest and mix.
  3. Take the crust out of the oven and let it cool. Now, pour in the filling.

  4. Bake it in the oven at 325° for 25 more minutes. (note the temperature change!)
  5. Take it out and let it chill in the fridge for a few hours.

When we made it we used almond flour for the crust since we had that handy, but you can really do whatever for the crust; the key part for this recipe is the filling. Traditionally, it's graham crackers, so we put the recipe for that too (in the ingredients).

We added a little decoration to ours, as you can see - this pie is often served with some whipped cream, which helps as a balance to the tartness of the pie, and we added some zest and key lime slices (which are sour!) to make things pretty and a little more limey.
Bonus: We had authentic key lime pie at Key West from Key West Key Lime Pie Co; it was amazing! I would totally recommend this if you ever have a chance to go to Key West.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more