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The dessert, From around the world

Key lime pie

Key lime pie is a tart lime filling set on a crunchy cookie crust, serving 6, with 30 minutes of active work and an overnight chill. You make the whole pie the day before, only the whipped cream topping comes together right before serving. It's an easy recipe at €1.70 per serving, and the trick is pulling the filling from the oven while it still has a slight wobble.

I'm taking you to Florida with a key lime pie, a cool lime tart on a crunchy cookie crust.

Key lime pie
For
6 people
Work
30 min
Total time
5 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.70
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Key lime pie plays on contrast, a crisp cookie crust under a dense, silky lime filling that's tart without being sharp. The zest carries the flavor through the whole pie, while the juice cuts through the sweetness of the condensed milk. It's a dessert best served cold, in small slices, since it's rich.

It's the kind of dessert that fits a summer dinner with friends, a family meal that stretches into a warm evening, or a birthday that could use something different. It pairs well with a lighter starter and main course, since it brings plenty of personality on its own at the end of the meal. Kids tend to like it too, as long as the zest isn't overdone.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 28 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the day before, the crust, the lime filling, and the baking all come together in one go, then the pie spends the night in the fridge untouched. On the day itself, there's nothing left to do before guests arrive. Right at serving time, you whip the cream and decorate the pie, so it stays nice and firm.

The ingredients

6 people

Pantry

  • Shortbread cookies 250 g
  • Sweetened condensed milk 400 g
  • Powdered sugaroften in the pantry 25 g

Dairy

  • Melted butter 100 g
  • Egg yolks 4
  • Heavy cream 25 cl

Fruits and vegetables

  • Limes for juice and zest 5

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Crush the cookies into fine crumbs, mix them with the melted butter, and press the mixture firmly into the bottom of a pie dish.

    Press with the back of a spoon or the bottom of a glass for a tightly packed crust.

  2. Bake the crust at 170°C, then let it cool. 10 min

    It firms up as it cools, so it holds together well when sliced.

  3. Whisk the egg yolks with the condensed milk, lime zest, and lime juice until the mixture thickens.

    Juice the limes at room temperature, they give up much more juice that way.

  4. Pour the filling onto the crust and bake until it's set around the edges but still slightly wobbly in the center, then let it cool and chill overnight. 18 min

    The cold finishes setting it, so leave it undisturbed overnight.

When it's time to serveThe final touches, right in front of your guests.

  1. Whip the cream with the powdered sugar and decorate the pie with rosettes or simple spoonfuls.

    Whip cold cream in a cold bowl, it comes together in just a few minutes.

Our tips to get it right

  • Pick limes that feel heavy and firm for their size, they hold more juice than ones that look light and dried out.
  • If you don't have a classic pie dish, a springform pan makes unmolding much easier without damaging the crust.
  • Chill the pie at least two hours before slicing, even if you made it the day before, so the pieces come out clean.

The variations

  • Swap the shortbread cookies for speculoos for a spiced note that works well with lime.
  • For a quicker version, skip baking the crust and just press it into the pan, then chill it for thirty minutes instead.
  • For kids, cut the amount of zest in half, the lime flavor still comes through without being too strong.

What to serve it with

  • A light coffee to finish the meal
  • A tropical fruit salad as a starter
  • Iced tea alongside the meal

Storage

The pie keeps two to three days in the fridge, covered, without the whipped cream if you want clean slices. It doesn't freeze well because of the filling's texture. Don't reheat it, it's meant to be served cold or at room temperature.

Questions about this recipe

Can I use regular lemons instead of key limes?

Yes, you'll get a more classic lemon tart with a slightly milder flavor. Keep the same amounts of juice and zest, the result stays balanced.

Do I need a special pan for this pie?

A standard 9 inch pie pan works fine. A springform pan makes unmolding easier if you want a clean presentation.

How do I know the filling is baked enough?

It should be set around the edges but still slightly wobbly in the center when you pull it from the oven. It finishes setting overnight in the fridge.

Can I decorate the pie with something other than whipped cream?

Yes, extra lime zest or thin lime slices add color. Whipped cream stays the easiest topping to pull off right before serving.

Can a key lime pie be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make a key lime pie?

Allow 5 h 30 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a key lime pie?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a key lime pie cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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