Key Lime Pie

Year after year, this classic makes a statement every time it gets served. With just enough lime to feel sour, the right balance of condensed milk and just enough egg yolk to stabilize but not overwhelmed color. 

Key Lime Pie with Meringue and white chocolate flower.

Key Lime Pie with Meringue and white chocolate flower.

I still remember my first key lime pie. I wish I had a picture of it! Only if pictures where that easy at that time. While contain by the cake base it all looked good, but once mama cut it the cream came out like a strong river stream. 

While in school in baking school in Argentina a friend shared her recipe. Don't take me wrong, I still thank Andrea for sharing her recipe, but in my modest opinion it was way to yellow for me. It had too many egg yolks that it would tear in the oven . 

Key Lime Pie made in Argentina, when it would be too yellowish and tear in the oven.

Key Lime Pie made in Argentina, when it would be too yellowish and tear in the oven.

So, we embarked in the phenomenal process of recipe playing. 12 recipes later, we came up with this recipe. We decided that no zest would be used, we wanted the cream to be plain and smooth.

 

Key Lime Pie


 
 
 

 

 
 
 

 

 

 
 
 

 

 
 
 

 

 
 
 

 
 
 

 

 
 
 

 

 
 
 

 

 
 
 

 


Makes: 1 pie 
 
 
 

 
 Prep time: 
 
 
 

 
Cook time:

Ingredients:
  • 80 gr egg yolk (5 yolks)
  • 265 gr condensed milk
  • 100 gr lime juice, I used the lime juice sold at the grocery store
  • 400 gr Sablee Dough
  • Meringue:
    • 150 gr egg whites (5 egg whites)
    • 300 gr sugar
    • 150 gr water
    •  

      Instructions:
      1. Preheat the oven to 330 F.
      2. Prepare the baking tart with the sablee dough. Place foil paper on it and a few beans. Bake it for 20 minutes, remove beans and cook for 5 more minutes. Remove from the oven, and let cool down.
      3. In the meantime, on a medium bowl combine the egg yolks, condensed milk, and lime juice. Mix until all is well intregrated. Pour into pie and cook at 330 for 10 minutes.
      4. Meringue: On a small pot, place the water and sugar on high. When the syrup starts boiling and you could see bubbles on the top, place the egg whites on the bowl of your stand mixer with the whisk attachment on medium speed. Let the sugar syrup to continue boiling until it reaches 113C. From the corner of the bowl pour very softly the sugar syrup, increase the speed to high and continue mixing until the bowl reaches room temperature. Decorate the pie as yo wish. For the Key Lime Pie in the picture I used Wilton tip 1M.

      
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 
 
 

 

 
 
 
 
 
 

 

 
 
 

 
 ** TIP: The key lime pie cream could be made in advanced and store in the refrigerator for up to ten days. The Meringue needs to be used right away.

 

 

Sablee Dough

Hi! Not sure where to start, but there is always a turning point and I am committed to make that start. I believe that starting from the very beginning is the best, to start with the basics and with every practice, every step along the way will be a bit easier and everything else will make sense. 

I thought it would be good to start with a basic recipe for sablee dough. What is sablée? The Sablée dough is a basic recipe for any type of pie, tarts, cookies, alfajores and much more, it is endlessly adaptable. Sablée (in French) means sandy which it is a perfect definition for this dough, it has no elasticity and is very friable. 

INGREDIENTS

280 gr All Purpose 

200 gr Butter cut into one inch cubes

100 gr Powdered Sugar

1 egg

DIRECTIONS

Preheat the oven to 350F.

Combined the dry ingredients with the butter. You can integrate them by hand or using a mixer using low speed at the beginning and later on medium speed. When the butter is well integrated, it will take 10 minutes approximately, add the egg. Let it mix until you find a smooth and homogenous dough. 

Chill the dough on the refrigerator for at least an hour before using. When ready to use, cut as much dough as you need and save the rest in the refrigerator. Break the big dough into small pieces, we are doing this to make sure all dough has the same temperature. Once done, please bring all the dough together and now you can flour the surface. It is important not to over flour the surface because the dough will start to absorb the flour. For cookies I like them of 4mm, alfajores 3.5mm, and pie crust 3mm. 

**TIP: It can be store in the refrigerator for a month, and in the freezer for up to 3 months. Please label the bag with item and date. We tent to use the freezer as those big storage, where we keep putting things and never remembering what we have. I find my self guilty of these and since started to label everything I am better at keeping track and using things from the freezer. 

**CACAO DOUGH
Replace 10% of the flour for cacao. Please sift the cacao before using, and add 2 teaspoons of water into the dough. The cacao tends to dry the dough, please add them if needed: the dough does not integrate, add one teaspoon at the time. 
Fruit Pie recipe here

Fruit Pie recipe here

 
Key Lime Pie you can find the recipe here

Key Lime Pie you can find the recipe here