Sweet Short Crust Key Lime Pie Recipe

Summary

Cooking Time20 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
DishSpeciality
Main IngredientInterest Group

Ingredients

 Eggs4 , separated
 Sweetened skimmed condensed milk14 Ounce (1 Can, 400 Gram)
 Limes3 , rind grated and juiced
 Caster sugar30 Milliliter (Superfine, 2 Tablespoon)
 Double heavy cream1⁄2 Pint (300 Milliliter, 1 1/4 Cups)
 Limes3 , thinly sliced
 Pared lime rind1 Tablespoon (For Decoration)
 Fresh mint sprigs1 (For Decoration)
For pastry
 All purpose flour8 Ounce (225 Gram, 2 Cups, Plain)
 Chilled butter4 Ounce, diced (115 Gram, 1/2 Up)
 Caster sugar30 Milliliter (2 Tablespoon, Superfine)
 Egg yolks2
 Salt1 Pinch
 Chilled water30 Milliliter (2 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 4270 Calories from Fat 1861

% Daily Value*

Total Fat 211 g325%

Saturated Fat 123 g614.9%

Trans Fat 0 g

Cholesterol 1809.1 mg

Sodium 1172.1 mg48.8%

Total Carbohydrates 507 g169%

Dietary Fiber 12.6 g50.3%

Sugars 310.4 g

Protein 91 g182.5%

Vitamin A 158.9% Vitamin C 117.2%

Calcium 146% Iron 90.7%

*Based on a 2000 Calorie diet

Directions

1. To make the pastry, sift the flour into a large mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Add the sugar, egg yolks, salt and enough water to bind together. Knead lightly and briefly to form a soft dough.
2. Roll out the pastry thinly on a lightly floured surface and use to line a deep 21cm/8 1/2in fluted flan tin (quiche pan), allowing the excess pastry to hang over the edge. Prick the base of the pastry case all over with a fork, wrap in clear film (plastic wrap) and chill for at least 30 minutes.
3. Preheat the oven to 200°C/400°F/ Gas 6. Trim off the excess pastry from around the edge of the pastry case using a sharp knife, then line the pastry case with baking parchment and fill with baking beans.
4. Bake the pastry case for 10 minutes. Remove the parchment and beans and return the pastry case to the oven for 10 minutes more to lightly brown.
5. Meanwhile, beat the egg yolks in a large bowl until light and creamy, then beat in the condensed milk, along with the lime rind and juice. Add the food colouring, if using, and continue to beat until the mixture is thick.
6. Whisk the egg whites in a grease-free bowl until stiff peaks form. Whisk in the sugar, then fold into the lime mixture.
7. Reduce the oven temperature to 160°C/325°F/Gas 3. Pour the lime filling into the pastry case. Bake for about 20 minutes, or until the pie has set and is starting to brown. Cool, then chill.
8. Just before serving, whip the cream for the topping and spoon it around the edge of the pie. Cut the lime slices once from the centre to the edge, then twist each slice and arrange. Decorate with lime rind and sprigs of fresh mint.
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