This recipe was given to me by one of my best friend’s mom. Her mom makes it in an 11″ tart pan, which looks gorgeous, but I do not have a tart pan big enough. So I bake it in a 10″ pyrex pie plate. Either way, as long as you make sure not to over bake the pie, it really doesn’t matter what dish you use. Key Lime Pie is my favorite cold pie, if it’s done properly. Often at restaurants it can be way too sweet, but this recipe balances the tanginess of the lime perfectly with the sweetness of the condensed milk. While you can go out of your way to find key limes and painstakingly juice each tiny one (I’ve done it), I find that the difference in flavor between key limes and regular grocery-store limes is indiscernible in the baked pie. I’ve also made this pie using lemons (it was delicious), and you could try using oranges, but that might get too sweet. What’s most important is that you juice the citrus right before using it—the flavor of that bottled juice is incomparable to that of freshly squeezed citrus. Pie doesn’t get easier than this: key lime pie is really just some mashing, juicing, and mixing.
adapted from http://www.epicurious.com/recipes/food/views/key-lime-pie-351876
- 8-9 oz (250g) ginger cookies or biscoff cookies
- 6.5 tablespoons (90g) butter, melted
- Pinch of salt
- Finely grated zest from 4 limes
- 1 cup (240 ml) FRESH lime juice (from 2-3 lbs limes or about 1kg) Key limes or regular limes are fine,
- 2 (14 oz) cans sweetened condensed milk
- 4 egg yolks
- Preheat the oven to 350° F.
- Crush the biscoff/ginger cookies in a food processor or in a gallon-sized freezer bag with a rolling pin. When they are crushed to fine crumbs, add the melted butter and salt to the processor or bag and shake or process to combine.
- Press the crumbs into a deep dish pie plate using a measuring cup to tightly pack them.
- Bake for 15 minutes until the crust is lightly toasted. When done, set aside.
- Whisk together the 2 cans of sweetened condensed milk, 1 cup of lime juice, lime zest, and egg yolks into a large (at least 4 cup capacity) measuring cup or medium–sized mixing bowl until completely combined.
- Pour the filling into baked crust and return to the oven for 15-20 minutes, until the filling is mostly set, but the center quivers slightly when gently shaken. Let cool to room temperature.
- Loosely cover with aluminum foil and refrigerate at least 8 hours (overnight is better).
- When the pie is completely chilled, top to taste with freshly whipped cream.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.