Key Lime Pie Recipe - Pae Raimi

Ingredients

• Zest of 2 limesLime zest
• 165 ml (⅔ cup)Fresh lime juice, from approximately 5–6 limes
• 1 can (395 g)Sweetened condensed milk
• ¼ tspFine salt
• 2Small eggs (size 6)
• 2Extra small eggs (size 6)
• 125 gWheat biscuits
• 20 g (¼ cup)Desiccated coconut
• 50 gMelted butter
• 5 ml (1 tsp)Vanilla
• 2Egg whites, reserved from the extra eggs
• ¼ tspCream of tartar
• 110 g (½ cup)Caster sugar
• 5 ml (1 tsp)Vanilla
• A pinchSalt
• ¼ cupPomegranate seeds
• 12Edible flower petals

Instructions

1. 1

   Prepare the limes

   Finely zest the limes into a large bowl. Rub them firmly on the worktop to help release the juice, then juice enough to measure 165 ml (⅔ cup) and add it to the bowl.

2. 2

   Mix the filling

   Add the condensed milk and whisk until combined with the lime. Whisk in the salt and 2 small eggs.

3. 3

   Separate the eggs

   Separate the 2 extra eggs, putting the whites in a separate bowl for the meringue. Add the yolks to the lime mixture, stir to combine, then leave it to thicken and develop flavour while you make the base.

4. 4

   Preheat the oven

   Heat the oven to 170°C on the bake setting or 160°C fan bake.

5. 5

   Make the crumbs

   Process the wheat biscuits and desiccated coconut to a fairly fine crumb, or crush them in a bowl with a rolling pin. Add the melted butter and pulse or stir for 10 seconds, until combined.

6. 6

   Bake the base

   Press the crumbs firmly into a 20 cm tart or cake tin, using a measuring cup. Bake for 10–12 minutes, until golden, then cool the base for 5 minutes.

7. 7

   Lower the heat

   Reduce the oven to 140°C on the bake setting or 130°C fan bake.

8. 8

   Fill the base

   Gently stir the lime custard, then pour it into the slightly cooled biscuit base.

9. 9

   Bake the pie

   Bake for 30 minutes. If the custard still wobbles considerably, bake for a further 5 minutes. Remove the pie from the oven and let it cool; a little wobble is expected, as the custard will set more firmly in the fridge.

10. 10

    Chill the pie

    Cool the pie on the worktop for 20 minutes, then transfer it to the fridge for at least 4 hours, or preferably overnight. It can be covered and refrigerated for up to 5 days.

11. 11

    Serve it plain

    For a simple finish, serve the pie plain with berries, whipped cream or yoghurt.

12. 12

    Make the meringue

    Make French meringue using the quantities listed: the reserved egg whites, cream of tartar, caster sugar, vanilla and a pinch of salt. Use two thirds for the pie topping and the remaining third for shards; if you are not making shards, use all the meringue on top.

13. 13

    Top the pie

    Put two thirds of the meringue in a piping bag and pipe it onto the chilled pie, or spread it over the top with a spoon.

14. 14

    Toast the topping

    If desired, toast the meringue with a blowtorch or under a very hot grill for a few minutes. Return the pie to the fridge until serving; the piped topping is at its best for up to 12 hours.

15. 15

    Heat the oven

    For the meringue shards, heat the oven to 80°C on the bake setting or 70°C fan bake.

16. 16

    Bake the shards

    Spread the remaining third of the meringue onto a flat baking-paper-lined tray. Bake for 1½ hours, then switch off the oven and leave the meringue inside until completely cool. Break it into shards; if not using immediately, store them in a sealed container for about a day.

17. 17

    Finish and serve

    Just before serving, break the cooled meringue into shards and arrange them on the pie, as they soften if added too early. Finish with pomegranate seeds and edible flower petals.

What is key lime pie?

Key lime pie is a lime custard pie associated with the Florida Keys in the United States. Its characteristic filling combines lime juice, eggs and sweetened condensed milk, set in a biscuit or crumb crust.

This version uses fresh lime zest and juice for a bright citrus flavour, while coconut adds a subtle twist to the biscuit base. The pie can be served simply or dressed up with two styles of meringue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 7g protein, 50g carbs, 17g fat.

The biscuit base, coconut and caster sugar provide much of the carbohydrates, while butter and the condensed milk contribute much of the fat. Eggs and condensed milk supply the protein. Pair a slice with fresh berries or serve it after a meal with a lighter main course and vegetables.

The lime and condensed milk filling

Fresh lime: Zest the fruit before juicing it, and rub each lime firmly on the worktop to help it release its juice. The zest brings fragrant citrus oils that complement the sharp juice.

Condensed milk: Whisk it with the lime juice, salt and eggs until evenly combined. Letting the mixture stand while you prepare the crust gives it time to thicken slightly.

A biscuit and coconut base

Fine crumbs: Crush or process the wheat biscuits and coconut until the crumbs are fairly fine, so they press into a compact layer.

Firm press: Use the bottom of a measuring cup to pack the crumbs into the tin, including around the edges. A well-compacted base is less likely to crumble when you cut a slice.

A gentle bake for a creamy set

Two temperatures: Bake the base at 170°C, or 160°C fan, then lower the oven to 140°C, or 130°C fan, for the filling. The cooler setting cooks the custard more gently.

Doneness cue: Check at 30 minutes. The centre should still have a little wobble; if it moves a lot, give it another 5 minutes rather than baking until completely firm.

Why chilling matters

Initial cooling: Leave the pie on the worktop for 20 minutes before refrigerating it. The custard continues to set as it cools.

Long chill: Allow at least 4 hours in the fridge, with an overnight rest preferred for the flavours to develop. Chilling also makes the pie easier to slice cleanly.

Choosing a meringue finish

Piped topping: Use two thirds of the French meringue on the chilled pie, piping it on or spreading it with a spoon. Toast it with a blowtorch or under a very hot grill if you like a browned finish.

Crisp shards: Spread the remaining meringue thinly on a lined tray and bake it at low heat for 1½ hours, then leave it in the switched-off oven until cool. Add the shards just before serving so they stay crisp.

Serving and timing

Simple serving: The pie is also good without meringue, with berries, whipped cream or yoghurt alongside.

Plan ahead: The pie needs at least 4 hours of refrigeration after baking, so make it in advance. If using meringue, add the shards at the last moment and keep the topped pie chilled until serving.

Recipe notes & tips

• Zest the limes before cutting and juicing them.
• Press the biscuit crumbs firmly into the tin for a base that holds together.
• Cool the baked base for 5 minutes before adding the custard.
• Keep a slight wobble in the centre when the pie comes out of the oven.
• Chill the pie overnight if you have time for the flavours to deepen.
• Wait until serving to add the meringue shards so they stay crisp.

Variations

• Plain finish: Leave off the meringue and serve with berries, whipped cream or yoghurt.
• Toasted topping: Brown the piped meringue with a blowtorch or under a very hot grill.
• Coconut base: Keep the desiccated coconut in the crumb mixture for a gentle coconut note.
• Fruit garnish: Add pomegranate seeds just before serving for a fresh, colourful finish.
• Edible flowers: Scatter edible flower petals over the pie for a decorative finish.

Common mistakes to avoid

• Overbaking the custard: Take the pie out with a little wobble, as it will continue to set in the fridge.
• Loose crumbs: Press the biscuit mixture firmly into the tin with a measuring cup.
• Adding shards too early: Put them on just before serving or they will soften.
• Skipping the chill: Refrigerate for at least 4 hours so the custard can set.
• Using warm base: Let the crust cool for 5 minutes before pouring in the filling.

How to store

Cover the pie and refrigerate it for up to 5 days. The piped meringue is at its best for up to 12 hours in the fridge; store unused baked shards in a sealed container for about a day and add them just before serving. This pie is served chilled, so reheating is not needed.

Frequently asked questions