If you've ever been to the Florida Keys, I'm sure you've had various different Key Lime Pies.
If not, I hope you were still able to taste a Key Lime Pie somewhere else.
Because it's delicious. And so perfect for a hot summer day.
I personally also really like Key Lime Cheesecake but this time I wanted to make the regular pie again but split into individual portions.
And pure = without a whipped cream or meringue topping.
So here we go:
Individual Key Lime Pies
Adapted from cook. eat. love.
Makes 6 small pies/ramequins
For the crust
170 g (6 oz) graham crackers
113 g (1 stick) butter, melted
2 tablespoons sugar
pinch of salt
For the filling
4 egg yolks
400 g (14 oz) sweetened condensed milk
160 ml (2/3 cup) lime juice
- Preheat oven to 160ºC (325ºF).
- For the crust, put graham crackers into food processor and pulse until in crumbs. Add melted butter, sugar, and salt and pulse until combined. Press the crust onto the bottom of your ramequins and bake for 10 minutes. Take out of oven and allow to cool.
- For the filling, beat the egg yolks with an electric mixer until fluffy. Gradually add the condensed milk and continue to mix until thick. Add the lime juice slowly and mix until combined.
- Pour the mix over the crusts and bake for another 15 minutes.
- Let cool on wire rack. Refrigerate for at least 1 hour.
I halved the ingredients for the crust and it worked well for those 6 small pies.
I also omitted the lime zest that the original recipe called for because I didn't have any limes at hand (just bottled lime juice).
As I said, I also didn't use any topping (whipped cream in this case) and I didn't freeze the pies (my freezer is too small).
Very good. The pies weren't as cold as would have been nice (because I couldn't put them in the freezer) but otherwise very limey and yummy. A perfect summer pie.
What is your favorite refreshing summer pie?