I must admit I’ve always been a sucker for a good Key Lime Pie! Our son surprised us and came home from college yesterday, and it was so good to see him. As ever, he brought a few of his college friends with him, and so, I decided to bake a Key Lime Pie for us to share the joy – and why not?!
Key Limes are harvested in Florida from June to September and I wanted to make one last pie as a kitchen farewell to the summer season. Key Limes are higher in acidity and have a stronger Aroma than Persian Limes. They are also smaller, harder work to grow, harvest and juice, but worth it, right? Just like the name suggests, Key Limes were grown commercially in Southern Florida and the Florida Keys until the 1926 hurricane wiped out the citrus groves. Then the growers replaced the groves with more Persian Limes trees as they were easier to grow but Key Limes are said to be making more of a come back as consumer demand grows for a zestier punch. I used British style Digestive cookies (found in the international section of American supermarkets) and they are so much more superior to Graham Crackers! Give them a go…. you wont be disappointed!
Enjoy the end of the season harvest as we begin the new!
Key Lime Pie
(for the base)
20 British Style Digestive biscuits (or 2 cups of crushed graham crackers)
4 oz Kerrygold Irish butter (1 stick)
3 Tbsp sugar
(for the custard filling)
3 egg yolks
1 Tbsp of lime zest
1 (14 oz) can of sweetened condensed milk
1 pound of key limes (2/3 cups juice)
6 oz heavy whipping cream (3/4 cup)
1 Tbsp fine granulated sugar
How to make it
- Preheat the oven to 350 degrees F.
- Melt the butter and stir in to the crushed graham crackers and sugar.
- Transfer the cookie crumb mixture in to the base of a 9 inch pie plate using your fingers to pat down to make a crust, shaping it up the edges of the dish.
- Bake the crust for 10 minutes and allow cooling.
- To make the filling whisk the egg yolks and lime zest together in an electric mixer until it begins to thicken slightly. Whisk in the sweetened condensed milk beating for 3-4 minutes and then whisk in the lime juice until everything is smooth and fully incorporated.
- Pour mixture in to pie crust and bake for 15 minutes.
- Remove the pie from the oven and cool and then store in the refrigerator until ready to eat.
- To serve whip the heavy whipping cream and sugar and spoon or pipe on the pie.
Judith the Irish Foodie