Key Lime Pie

This post is also available in: Español

Pay de Limón or Key Lime pie has been my family’s favorite for years, this simple recipe I’m sure you’ll enjoy during the “7 Weeks of Lenten Recipe series”.

INGREDIENTS

1 can of condensed milk (14 ounces)
1/2 cup of lime juice
2 teaspoons of lime peel
4 egg yolks

For the crust:

1 stick of unsalted butter clarified
50 maria crackers crushed
1/4 cup of sugar on the raw
1 tablespoon of cinnamon

For the meringue:

4 egg whites
1 teaspoon of cream of tartar
1 cup of white refined sugar

For the sauce:

2 cups of fresh raspberries
1 cup of refined sugar
1/2 of water
1 cup of honey

Preparation time: 45 minutes. Cost per person less than $1.00 per slice (serves 6 slices). You will need a blender and or a food processor, an electric mixer, a round Pyrex or a pie pan.

Start by preparing the crust, place the maria crackers in the food processor until getting them pulverized, then add the sugar on the raw and the cinnamon, turn the processor on again and combine well, then add the clarified butter and combine until getting a dough. Spread the maria cracker dough in the pie pan or pyrex until covering well the bottom and the walls of the pan. Cook the dough for 10 minutes in the oven set at 400 degrees F. If desired you can use store bough pie crust.

For preparing the pie filling you can either use the food processor or the blender, add the condensed milk, along with the egg yolks, the lime juice and the lime peel and combine well. Pour the filling into the pie crust and cook inside the oven for 20 minutes at a temperature of 400 degrees F.

For the meringue place the egg whites and the cream of tartar in the mixer and fluff on high until doubling the quantity; when the consistency of the egg whites is hard enough start adding the sugar slowly and lower the speed of the blender to medium. Cover the key lime pay with the meringue and cook inside the oven for 10 minutes or until meringue turns golden brown.

The coulis is a thick french sauce made of fruit or vegetables, it is used for garnishing and provide flavor to desserts and salty dishes. For the raspberry coulis place the raspberries in a sauce pan, add the sugar and the water and cook for 10 minutes in the stove, when ready blend and strain with a mesh colander to retire sediment. Place the sauce inside a container. You can refrigerate and use when ready to serve the pie.

The serving suggestion is to add swirls of raspberry coulis and honey using a piping bag on the bottom of the dish then place a slice of this delicious pie and enjoy with coffee or tea.

This recipe is for sure “yummy” certified.

Author
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Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

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