I make - Key Lime Pie

Summer is here and I've been yearning for cold desserts. We've had strawberry tiramisu twice. I was tempted by cheesecake but I thought I would try something new. Enter Key Lime Pie.

Traditionally Key Lime Pie uses egg yolks which are "set" by the acidity lime juice. The more yolks you add, the firmer and richer the taste becomes. Four is quite common, I learned. While exploring the blogsphere, I can see some simply use heavy/double cream instead of yolks which make sense. One uses Greek Yogurt which delights me a great detail. Some incorporate cream cheese. Yum but it's then cheesecake to me. So I guess that's how recipe evolution is. Ingredient substitution is the result of adaption for a variety of reasons. Finally, to decorate the top, whipped cream is very common (in rosettes or blanket cover). One lightens the whipped cream with Greek Yogurt ! I guess by now you know I 💓 Greek Yogurt.

So the following recipe is inspired by some of the recipes mentioned above. The result is ultra creamy and not face puckering sour nor sweet. Just a great tasting summer pie. I may even like it more than my beloved cheesecake!

Key Lime Pie

FOR THE CRUST
250 g finely crushed digestive cookie crumbs
6 tablespoons unsalted butter, melted

FOR THE FILLING
1 400g can sweetened condensed milk
1 cup plain Greek or Skyr yogurt (0% works fine for me)
1/2 cup crème fraiche (half fat version works fine here)
lime zest from 4 limes
1/2 cup fresh lime juice (from 4 limes)
1 egg (optional, I added one as insurance but it doesn't need the egg)

FOR THE TOPPING (optional)
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon grated lime zest

INSTRUCTIONS

FOR THE CRUST

Preheat oven to 180 °C and set an oven rack in the middle position.

In a medium bowl, combine the cookie crumbs and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.) For individual portions (like the photo below), line each hole with a paper case in a muffin tin and fill/press the crumbs in.

Bake for 10-15 minutes, until just slightly browned on the edges. Let the crust cool on a wire rack.

FOR THE FILLING

Lower the oven temperature to 150°C.

In a large bowl, whisk together the sweetened condensed milk, yogurt, crème fraiche, lime zest, and 1 egg (optional). Drizzle the lime juice in and stir the whole time. The mixture will start to thicken quickly. Pour the thick mixture into the cookie crust. Bake for 15 minutes if using a pie dish, 10 minutes for individual portions in a muffin tin, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours or overnight.

FOR THE TOPPING

In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.