The idea behind Key-Lime Pie is that it involves non-heat cooking… using a chemical process… just to get all food nerdy on you. The strong ascorbic acid from the key-lime chemically “cooks” the egg yolks along with the condensed milk; the acid coagulates the protein. If we used regular milk, the milk would curdle… so sweetened condensed milk is the way to go.
I still prefer some heat involved just to really set the curd filling. Letting it hang out and bake a bit also deepens the color, and brings out the natural citrus oil for flavor from the added key lime zest.
As far as finishing the pie with whipped cream or meringue…. that’s your call. I do not want my key-lime pie creamed, meringued, or sauced. For me, it’s fantastic as is.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
Scotty’s Biscotti Crust- a fantastic almond and anisette flavor to marry with the lime. I love this flavor combo.
8 almond biscotti cookies
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
2 tablespoons ground almond meal
1/3 cup plain bread crumbs
- Preheat the oven to 375 degrees. In a food processor, grind the biscotti cookies down to a coarse crumb. Add the brown sugar and use to blend.
- Put the crumb and sugar mixture into a mixing bowl, and add the bread crumbs and ground almond meal. Stir with a spoon to combine.
- Add the melted butter, and mix until the crumb is fully combined and moistened. Press into the bottom of a deep dish pie plate.
- Bake for around 12-15 minutes until the crust is golden brown and fragrant. Remove from the oven and set aside. Begin making your key lime filling.
Key Lime Pie
1 cup freshly squeezed Key-Lime (Persian Lime) juice
1 tablespoon fresh key lime zest
8 large egg yolks
2- 14 ounce cans Sweetened Condensed Milk
1 teaspoon vanilla
- In a mixing bowl add your large egg yolk, along with the two cans of condensed milk. Mix thoroughly until well combined.
- Add the key lime zest and vanilla. Mix well again.
- Slowly mix in the fresh key lime juice and mix to combine. You'll notice the mixture starts to thicken slightly. The longer it sets, the more it thickens, so mix well and pour into your baked pie shell.
- Place in the same 375-degree oven, and let it hang out for around 10 minutes. This will firmly set the curd mixture, deepen the color, and lift flavor…. in my most humble opinion.
- Let rest and cool completely before cutting. If it’s just you, grab a spoon and enjoy yourself!