In the last couple of months, I found I much preferred the taste of lime over lemon…I don’t know why! This is the “easy way” to make the pie.
You can use a store bought graham pie crust but the real flavour comes from the homemade kind because I always use a pinch of cinnamon in the crust. Your choice.
- 1 can condensed milk
- 1 can unsweetened coconut milk
- 1/3 cup fresh squeezed lime juice
- 7 large egg yolks
- 2 cups heavy cream
- 2 tbsp. icing sugar
- 3 tbsp. unsweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together the condensed milk, coconut milk, lime juice and egg yolks until completely smooth. (you can use your mixer for this for a really smooth texture).
Pour this into the crust and bake until set but still a little wobbly in the center (about 35-40 minutes). Remove from the oven and let cool down for about 2 hours, then refrigerate over night. (covered).
In a large bowl in your mixer, beat the cream and sugar on high until stiff peaks form. To serve this pie, slice into wedges, top with whipped cream and a sprinkle of toasted coconut.
I told you it was “easy of pie” and I wasn’t kidding. Make it…enjoy….everyone will want seconds.
Key Lime Pie
This is the real deal pie.
You have to use the real key limes. Regular limes don’t have the same flavour. When you can buy them on sale at the market or grocers and then go for it. It is slightly tart and very refreshing after a heavier meal. Real key lime pie doesn’t have a meringue on, but if you think you will need a little sweetener on top, add sweetened whipped cream to the pie.
Note: My mom had this recipe so I don’t know the origin.
- 16 graham crumbs (2 1/2 cups)
- 3 tbsp. sugar
- 1/4 cup melted butter
- 4 large eggs yolks
- 1-14 oz. can of sweetened condensed milk
- 1/2 cup of fresh key lime juice (12 key limes)
- 2 tsp. grated lime zest (green portion only)
Preheat oven to 350 degrees.
Mix first three ingredients together and press into a nine inch pie plate. Bake for about twelve minutes. Set on rack to cool.
Using an electric mixer, beat the yolks until they are thick and pale yellow. Do not over mix. Add the condensed milk with the speed on low and add half of the lime juice. Once it is well mixed and smooth, add the remaining juice and all the zest. Continue blending for thirty-thirty-five seconds and pour this into the cooled pie shell.
Bake in the oven for ten-twelve minutes to make sure the egg mixture has set.
The original key lime pie did not have meringue or whipping cream. If you want to add a little ‘bling’ to the pie when presenting to company, put a large dollop of sweetened whipped cream and grate lime peel over the top.
Flapper Pie With A Difference
You never want to lose this one, it’s great!
The difference is the meringue
- 2 1/2 cups crumbs graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1/2 tsp cinnamon
- 2 1/2 tbsp cornstarch
- Pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 375 degrees.
In a medium bowl, mix crumbs, butter and brown sugar and cinnamon until well blended. Press into a 9 inch pie plate. Bake in the oven for about 7 minutes and remove from oven.
In a heavy saucepan, mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes t hick and smooth. Lower oven to 375 degrees.
Swiss Meringue
7 large egg whites
3/4 cups sugar
Pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches the crust all around, set in the oven and, watching carefully, bake for approximately 8 minutes or until lightly golden.
I am pretty sure you will never rely on the old meringue we all made before.