Easy Bake Key Lime Pie

A zesty dessert for everyone

Yesterday we had such a lovely Eid and I decided to make my easy bake key lime pie. I have not made this dessert in maybe 4 years! I also knew that my issue the last time is that I did not give the pie enough time to set. Sometime when we bake or cook, we don’t read the full recipe. And unfortunately, results in an unset pie. For this recipe, I decided to leave it overnight in the fridge. And it turned out perfectly. Hence, I decided to make this pie a day before Eid which gave it enough time to set. The day of Eid, I then whipped up the cream and made it nice and thick which really added to the flavour of the key lime pie. Here a few tips for making a great whipped cream:

Getting your whipped cream right

I always have issues whipping cream. Yes, this may seem so basic but it happens sometimes. The rise may not be there and the fluffiness too. With this recipe I needed “heavy” whipping cream which means there is a higher fat content. Compared fresh cream or pouring cream. However, I could not find any heavy whipping cream as most stores were sold out. So here is a tip when you only have fresh cream around. Leave the cream in the fridge right up until you need to put it into your mixer. Then place the stand mixer whisk into the freezer for 15 minutes before whisking the cream. Making sure that both the cream and whisk are cold ensures that the cream will whip to perfection. Warm cream never whips well, so try to a void leaving it out. Keep it in the fridge until you are just about to use it.

Tips For Making This Easy Bake Key Lime Pie

1. If your pie dish is larger than 23cm, there may not be enough filling. This will result in a more shallow looking pie, but the taste will still be there.
2. When you are pressing the crust in the pie dish, make sure to grease the base first. This allow for easy removal when cutting the pie.
3. Try to get the pie crust up into the grooves of the pie dish. This helps the filling stick to the base and rise correctly.
4. Roll your limes on the counter with your palm before cutting them. This loosens the inside of the lime and allows more juice to come out. The zestier the better!

Easy Bake Key Lime Pie

Recipe by inthemidnightkitchenCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

9-11

servings

Prep time

15

minutes

Cooking time

30

minutes

Chill time

4-24

hours

Total time

45

minutes

This is the best key lime pie recipe you will ever try! It is so easy to make and has all the amazing zest flavours.

Ingredients

• 1 1/2 can sweetened condensed milk

• 3 limes-zest first and then juice

• 250ml fresh/heavy cream

• 2 packets of digestive biscuits

• 80g butter melted

• 5 egg yolks

• 2 tbsp. caster sugar/granulated sugar

• 2 tbsp brown sugar

Directions

• Grease a round pie dish-23cm in diameter roughly.
• Blitz the digestive biscuits and brown sugar together until they are reduced to a fine crust/crumb. Add in the 80g of melted butter and mix together with a spatula so all the crumb is coated in butter.
• Place into the round pie dish, press down lightly with the back of a spoon so the crust is the same thickness all the way around. Press up the sides as well to create a nice rim for the pie.
• Preheat your oven to 180C and bake for 10 minutes, then remove and set aside.
• Whisk together the condensed milk, juice of three limes and egg yolks. Pour into the crust and level out, then continue to bake for 18-20 minutes. The pie should be set but a bit jiggly when you move it. Allow to cool and then place in the fridge overnight.
• Once you are ready to serve whip the cream and granulated sugar on high speed, keep watching the cream as it will thicken very quickly.
• Place on top of the pie and garnish with lemon zest.

Notes

• It is best to let your key lime pie set overnight. If you can’t wait that long, four hours will be enough time.