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Maddalena Fuller

Nov
01

PIE FILLING:

  • 6 large egg yolks
  • 3 tbsp finely grated lime zest
  • 2 small cans of sweetened condensed milk
  • 1 cup of fresh lime juice (10 limes)

PIE CRUST:

  • 1+1/2 to 2 cups finely grated graham crumbs
  • 1/4 cup melted butter (or, as needed)

Key limes, also known as Mexican and West Indian limes, are small, round and pale green to yellow, with mild juice, thin skin and plenty of seeds. However, I don’t recall ever having come across any so I always use the common Persian limes, the ones that accompany your gin and tonic, which produce a nice tart pie.

1. Preheat the oven to 350 degrees

2. Combine the graham crumbs and butter, ensuring that the crumbs are lighted coated, but not sodden, and then firmly press them into a glass or tin pie dish, building a wall up the sides.

3. Toast the crust for about 8 minutes and then remove the pan to cool.

4. To make the filling, whisk together the eggs yolks and lime zest, add condensed milk and pour the filling onto the crumb crust.

5. Bake the pie for 20-25 minutes until the the center is firm. Transfer onto a wire rack and let cool completely. Refrigerate until cool (approx 2-3 hours)

6. Dress the pie with whipped cream, or candied lime wedges, frosted with sugar.

 


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