In this recipe, we rise to the challenge of a personal favorite: Key Lime Pie. This is an easy, low commitment recipe (with the exception of a 4 hour chilling time) that yields a tangy punch of flavor and silky smooth texture. Seriously, who doesn’t like this cool, creamy treat?
Before we dig deep, did you know Key lime pie very specifically calls for Key limes? So-called, “Key limes” are grown in the Florida keys but limes aren’t native to Florida.
Key Lime History Lesson
Limes originated in Southeast Asia. They travelled with the early explorers until they found a home in the West Indies, Mexico and the Florida Keys.
Florida farmers planted crops of Mexican limes which later became known as Key limes. Plot twist; those crops were destroyed in a 1926 hurricane and were subsequently replaced by heartier Persian limes.
This is where it gets fun: in 1965, Florida State Representative Bernie Papy, Jr. introduced geographical indication legislation calling for a $100 fine to be levied against anyone advertising Key lime pie not made with Key limes. This is hilarious since Key limes aren’t native to Florida!
However, despite the bill failing, some people still get upset if you call it a Key lime pie without using Key limes. I think we’re so used to the name that calling it plain old lime pie just doesn’t sound right.
On July 1, 2006, the Florida House and Senate both passed legislation deeming “Key lime pie” the official Florida state pie. So, when in the state of Florida, don’t ask for a slice of their famous Southeast Asian lime pie.
In my kitchen, my Key lime pie can use any kind of lime and you can call it whatever you want.
Back To The Recipe
In addition to Key limes (or any limes), this recipe calls for a Graham cracker crust. Bucking with convention (because *gasp* I am seriously not a fan of Graham crackers),
The Twist:
I subbed in tea biscuits, namely, Social Tea Biscuits…I know, I’m an unhinged culinary rebel. Trust me on this, it’s sooo good.
Key Lime Pie With A New Twist You’ll Love
Equipment
- stand mixer or electric mixer
- zester or microplane
- food processor
Ingredients
Pie Filling:
- 4 tsp lime zest loosely packed -just enough to get into measuring spoon
- 2/3 cup lime juice from 4 limes preferably Key Limes or any you can find
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/8 tsp kosher salt
Crust:
- 24 Nabisco Social Tea Biscuits 109 grams or 3 3/4 ounces ***see note
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
Topping:
- 1 cup heavy cream
- 2 tbsp confectioners sugar
Instructions
Pie Crust:
- Preheat the oven to 325 degrees F (163 degrees C).
- In a food processor, add the social tea biscuits and process until it becomes fine crumbs. Add melted butter and pulse until well blended.
- Pour the crumbs into 9 inch pie dish.
- Press crumbs evenly into the bottom and up the sides of the pie dish. Try to make a neat border up the side edge.
- Bake until lightly golden brown, about 15 minutes. Transfer to cool on a wire rack for 20 minutes. Keep the oven on.
For the filling:
- In a standing mixer (you can also use a hand mixer), beat the egg yolks and lime zest at high speed until creamy and light green in color, about 3 minutes.
- Beat in the sweetened condensed milk on medium speed for one minute. Add the lime juice at medium speed until combined. let it sit for 10 minutes until it starts to thicken up.
- Pour lime filling into pie crust. Bake until the filling is set, about 18 minutes. The filling will be a little jiggly but will set as it cools. Cool it to room temperature Refrigerate until cold about 3-4 hours.
Topping:
- In a standing mixer using the whisk attachment (or hand mixer), whip the cream on high until soft peaks form. Stop the mixer, add the confectioners' sugar and then continue whipping into stiff peaks.
- Serve over the cold pie. Garnish with lime slices.
***Note:
- If you can't get a hold of Nabisco Social Tea Biscuits, you can use animal crackers or digestive biscuits.
