So I live in a place with no Key Limes, and I really don’t know what they tasted like. But that didn’t stop me from wanting to make it.
Key Lime Pies are so easy to make, and it’s delicious (apparently), so why not?
I did, and the pie disappeared within 30 minutes, devoured by my 10 colleagues. And man, it is yum.
I originally followed the Epicurious recipe, but with a 9.5 inch tart pan. I got to the making the crust stage, even baked the crust. But since I was in a hurry and didn’t really do my math properly, the end result wasn’t great (it tasted great, just badly shaped) so I had to start all over again.
I also think that the amount of butter quoted in the recipe was nowhere near enough for you to get a nice crust dough to work with when shaping it into the pan.
So I opted to follow Cuisine magazine recipe instead for the crust, and I skipped the cinnamon. I wish though that they will provide a cup-ratio for the biscuit crumbs, so I could be a bit more accurate.
For the filling I followed the original Epicurious recipe.
Now, what do you do if you don’t have Key Limes readily available where you live?
I’ve done some online research – some people said to use just lime. Some people said to use 50% lemon juice and 50% lime juice. Some people were lucky enough to have key lime juice available for purchase (bottled) in the local store, others like me aren’t as lucky.
So I opted for the 50:50 lemon / lime juice option. I just bought the lime juice from the baking section in my local supermarket. (Because as luck would have it, they don’t have fresh lime at my local store – I swear I saw some last week!)
i would say, adjust the pie filling according to your taste, AFTER you have whisk the juice into the condensed milk / egg yolk mixture. I personally added a dash more lime juice so reduce the tangyness (a dash being something like 1 teaspoon).
All in all, very delicious. Would definitely make it again – a bigger one next time (with proper pie pan)!