Key Lime Pie
38 min · 5 steps
Medium: 31–60 min or 7–12 steps
About this dish
A tangy lime custard set in a crumbly biscuit crust - a bright, chilled slice of Florida sunshine in every forkful.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lime juicefreshly squeezed180 ml
- Lime zest1 tbsp
Dairy & Eggs
- Unsalted buttermelted85 g
- Egg yolks4
Tins & Jars
- Sweetened condensed milktwo tins780 g
Dried Goods
- Graham crackerscrushed to fine crumbs200 g
- Granulated sugar30 g
Utensils
- Mixing bowl
- Whisk
- Deep Pie Dish
- Meat thermometer
Method
Mix the graham cracker crumbs, melted butter and granulated sugar together until the crumbs are evenly coated.
Press the crumb mixture firmly into the base and sides of a pie dish to form an even crust.
Bake the crust at 160°C until lightly golden, then set aside to cool while you make the filling.
Whisk the egg yolks in a bowl until pale, then whisk in the sweetened condensed milk, lime juice and lime zest until smooth.
Pour the lime filling into the baked crust and bake at 160°C until the centre is set and a meat thermometer inserted into the middle reads 71°C, then cover and refrigerate for at least 4 hours before slicing.