The first time I tasted key lime pie was about 10 years ago, on a visit to the US. I had it in a small bakery, and it was so good.
When I got back home, I knew I had to make my own version, and after a few tests got to this recipe, with added Amarena cherries, that also make it prettier.
It’s very easy to make and if you like key lime pie I’m sure you’re going to love it.
Photo: Natalie Levin
Key Lime Pie with Amrena Cherries
For the crust:
- 150 grams plain biscuits
- 90 grams melted butter
For the filling:
- 3 large egg yolks
- Zest of 1 lemon
- 400 grams sweetened condensed milk
- 160 ml. lime or lemon juice
- 1/2 tsp. key-lime extract
- Amarena cherries
- Preheat oven to 170c degrees.
- In a food processor with a steel blade grind biscuits into very fine powder.
- Add melted butter and stir until blended.
- Tighten the crumb mixture onto the base and sides of the tart molds.
- Bake for about 5-7 minutes or until lightly brown.
- Filling: in a mixer bowl whip egg yolks and lemon zest at high speed for about 5-6 minutes, until the mixture is very airy and bright.
- Reduce the mixer speed and gradually add in condensed milk. Continue to blend at medium speed for another 3-4 minutes.
- Add in lime juice and extract in a thin stream. Mix just until blended.
- Pour the batter onto the half-baked crust filling up to 3/4 of its height.
- Sprinkle some cherries over each tart.
- Bake for about 8-10 minutes, or until the filling is set on the edges but still slightly soft in the center.
- Cool completely at room temperature and refrigerate to cool.
- Serve cold.
- You can prepare the pie without cherries.
- You can prepare the recipes in 24 cm round pie pan instead of individual molds.
- Keep the key lime pie in the refrigerator for up to 4-5 days.