Key Lime Pie
Florida's tangy, creamy lime custard on a golden graham cracker crust, with whipped cream and lime.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Key lime pie comes from the Florida Keys, and in 2006 Florida made it the official state pie. The filling is just sweetened condensed milk, egg yolks and lime juice, which thicken together into a smooth, tangy custard, baked briefly on a graham cracker crust. Real Key lime pie is pale yellow, not bright green, and is topped with whipped cream or meringue.
The Thermomix® TM7™ grinds the crackers and melts the butter into them, then mixes the filling in less than a minute and, once the pie has chilled, whips the cream. Fresh Key limes are small and full of seeds, so the bottled Key lime juice sold at Publix is a fine shortcut.
Made in the Thermomix® TM7™
Key Lime Pie
Makes: 1 pie, 23 cm (9 in), 8 slices
- Prep25 min
- Cook30 min
- Total4 h 30 min
- Serves8
Ingredients
Crust
Filling
Topping
Instructions
- Preheat the oven to 180°C (350°F).
- Place the graham crackers and sugar in the mixing bowl and chop 10 sec/speed 8. Add the butter and cook 3 min/60°C (140°F)/speed 2, until the crumbs look like wet sand.
- Press the crumbs firmly into the bottom and up the sides of a 23 cm (9 in) pie dish, preferably deep dish. Bake for 10 minutes and let it cool for 10 minutes.
- Wipe out the mixing bowl. Place the egg yolks and lime zest in it and mix 20 sec/speed 4. Add the condensed milk and the lime juice and mix 30 sec/speed 4, until smooth and slightly thickened.
- Pour the filling into the crust and bake for 15 to 17 minutes, until the edges are set and the center still wobbles a little.
- Let the pie cool for 30 minutes at room temperature, then refrigerate for at least 3 hours, until cold and firm.
- Wash and dry the mixing bowl well. Insert the butterfly whisk, add the cold cream, powdered sugar and vanilla, remove the measuring cup and whip 1-2 min/speed 3.5, watching through the lid opening, until soft peaks form.
- Pipe or spoon the whipped cream on top, decorate with lime wheels and a little grated zest, and serve cold.
Tips
- No Key limes? Regular (Persian) limes work: the pie will be a little more tart and slightly less fragrant.
- Grate the zest before you juice the limes. It is much easier while the fruit is whole.
- The pie keeps 3 days in the fridge without the cream. Add the whipped cream on the day you serve it.
- For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
