Key Lime Pie

Happy Key Lime Pie Day! This delicious lime pie is really easy to make because there’s no need to separate egg whites and egg yolks. Instead of egg yolks I used sour cream to create a perfectly dreamy texture to the filling. When there are no eggs in the recipe you don’t need to worry about the eggs overcooking in the oven and making the texture of the filling a bit grainy. So easy and delicious!

This is definitely one of my all-time favourite recipes and it takes me back to the memories from visiting Florida a couple of years ago. An exhibition of my paintings was part of Miami Art Week in 2019 and in addition to enjoying an amazing amount of the best contemporary art in the world I wanted to find the most delicious Key Lime Pie. The first Key Lime Pie recipe was published in a Miami newspaper in the year 1933. Key Limes are from the Florida Keys which are a string of tropical islands near Miami. It was so inspiring to visit the origin of this heavenly pie!

I hope you’ll enjoy this recipe as much as I do!

This recipe has been published in Me naiset -magazine in Finland and it’s originally from my pie baking book.

Resepti suomeksi

Print

Key Lime Pie

  • Author: Emma Ivane
  • Prep Time: 30 minutes
  • Freezing: 5 hours
  • Cook Time: 45 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 10 pieces 1x

Ingredients

Scale

Biscuit base

  • 200 g digestive biscuits
  • 100 g butter

Filling

  • 300 g sour cream
  • 1 tin (á 397 g) condensed milk
  • 2 tsp lime zest
  • 100 ml lime juice ( 3 limes)

Decoration

  • 100 ml whipping cream
  • 2 tsp granulated sugar
  • some lime zest

Instructions

Preheat the oven to 175 degrees celsius (347 °F). Butter and line a 24 cm loose base pie pan.

Crush the biscuits and add the melted butter. Press the mixture onto the bottom and the sides of the pan.
 Mix all the ingredients for the filling. Pour the mix into the pan. Bake in the middle of the oven for 
10 minutes. Turn the oven off and allow the pie to cool in the oven for
 30 minutes. Allow to cool to room temperature and then refrigerate for at least 4 hours or overnight.

Remove the pie from the pan and transfer onto a serving plate.

Whip the cream and add the sugar. Transfer the whipped cream into a piping bag with an open star nozzle. Decorate the pie with whipped cream pipings and some lime zest.

Did you make this recipe?

Share a photo and tag @emmaivane — we would love to see what you have made!

You can also try other pie recipes from the blog.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating