Chef Mik's Take on Key Lime Pie

Today I am baking Key Lime Pie, as the name would suggest it is derived from the Florida Keys. It is a quite popular pie here in the States as well as abroad and is very easy to prepare. The standard recipe for Key Lime Pie are all pretty much the same, as for presentation which I will elaborate more on below but will say they also work well as bars or squares

Two of the key ingredients (if you will) may need a little explanation. The first of which The Key lime sometimes referred to as the Mexican lime or bartenders lime is a smaller somewhat tarter, yellow skinned lime with seeds. Although in a pinch the standard Persian verity found in most any grocery store will do just fine.

As mentioned Key limes have a yellow peal or skin, while many times the Key lime pie is green, which has nothing to do with the lime itself even if you use a green lime it will still not be green, the simple reason is the color is artificial. If you like you can add a couple drops of green food dye.

As for sweetened condensed milk variations of which trace back several hundred years not unlike evaporated milk were most likely designed as a means of storing milk considering there was no refrigeration. Modern improved versions can be found at most grocery stores and will last for years if unopened. Another option is to prepare your own at home simply with a reduction of water, butter and sugar finished with the incorporation of powdered milk.

Due to the fact condensed milk is so sweet no extra sugar or sweetener is required for the preparation of the filling, though typically the pie is served in one of 3 ways, topped with a meringue, served with whipped cream or crème fraîche / sour cream all of which can and maybe sweetened as well  

Shopping List

Key limes and 12 to 15

Eggs

Sweetened condensed milk

Graham cracker crumbs

Butter

Sugar, caster (granulated) or baker’s is fine

My Mad Method

Ready to eat!!

These are what Key limes look like, these are from my fathers family home and when they are ripe they will drop to the ground

Measure 1.25 dl Key lime juice and 1 ½ tsp zest, set aside

Mix together 3 dl graham cracker crumbs, 2 TBSP sugar and 100g butter melted

Pour the crumb mixture into a pie form and work until evenly and uniformly distributed throughout

Bake for 10 minutes in a 175c preheated or until browned, then cool so the pie shell sets, reduce the heat in the oven to 150c

Whisk together 4 egg yokes for about 3 to 5 minutes until they have emulsified and a sufficient amount of air has been whipped into them  

Slowly pour in 1 400g (14 oz) can of sweetened condensed milk while the mixer is set on low

Pour in the reserved lime juice a little at a time mixing to combine

Add the reserved zest and mix quickly just to combine

Pore over into prepared pie shells and bake for 15 to 20 minutes or until filling sets, be careful not to get to much color on the pie shell

When baked chill for at least 4 hours or over night

Ready to serve!!!