Four ingredient Key Lime Pie Filling
Some desserts take a lot of skill, time, and patience to make and some just don’t. Such is the case with Key Lime Pie. The filling is made out of only four ingredients and if you wanted to, you could use a pre-made pie crust to save even more time. Then you could literally whip the filling together, pop it in the oven, and voilà, one of the best summery pies done and dusted.
Key Lime Pie
Makes 8 servings
Baked Cookie Crust
250g / 9oz (about 18) Ginger cookies, or other hard cookie of your choice
4 Tbsp Butter
3 Large Eggs (or 4 Medium)
1 can (396g / 14oz) Sweetened Condensed Milk
Zest of two Limes (Key limes or ordinary limes)
Juice of the two limes you zested (about 1/2 cup)
Step 1: Make the Pie Crust
The pie crust is made out of crushed cookies, bonded with butter and then pre-baked in the oven.
- Use hard cookies that do not have a filling. My favourite cookies for this recipe are ordinary ginger snaps
- Pulse the cookies in a food processor until about the size of peas, then add the butter. Continue processing until the mixture is as fine as wet sand.
- Alternatively, place the cookies in a plastic bag and crush them until fine by pounding with a rolling pin. Melt the butter before mixing it in.
- Press the cookie mixture into your pie dish and bake at 200°C / 180°C Fan Assisted / 400°F for 10 minutes
- Take the crust out and begin mixing the filling
- Reduce the oven’s heat to 180°C / 160°C Fan Assisted / 350°F
Step 2: Make the Filling
The filling is just four ingredients and very easy to whip together by hand. Make sure that you take the time to peel the zest off the limes too since it gives a real kick of flavour!
- Zest the two limes by using a purpose made citrus zester like the one above. You can also use a potato peeler but be very careful to not peel the white pith under the coloured skin. It has a bitter taste that you don’t want in your pie.
- Mix together the eggs, add in the zest and lime, and then finally beat in the sweetened condensed milk.
- Pour the mixture into the pie crust and pop it in the oven. Bake for 30-35 minutes or until the centre has set. That means, the centre has firmed.
- Take the pie out to cool. The filling will puff up while it’s baking but will settle back down after a few minutes.
- When the pie is room temperature, place it in the refrigerator until fully chilled — about two hours
Garnish your Pie
This step is optional but it makes your homemade pie look and taste amazing. Whipped cream is the perfect accompaniment for Key Lime Pie and the lime wedges look gorgeous in the summer sunshine.
- Make whipped cream by beating 150ml / 5oz of ‘Whipping Cream’ with a teaspoon of sieved icing sugar (powdered sugar). If you’ve not made it before, just pour the liquid whipping cream into your food mixer, turn on the beaters to a medium speed and sprinkle the sugar on. Within a minute it will form peaks of fresh whipped cream.
- Place the whipped cream along the edge of the pie as eight generous spoonfuls
- Decorate with thin wedges of lime and serve
- If you plan on serving the pie later, refrigerate until needed. You can refrigerate this for up to three days before serving.
- Refrigerate remaining pie after everyone has helped themselves.