The other day we were browsing the web for props for photography and we came across this beautiful pie dish, and we had to have it! When it arrived in the mail we loved it even more! The sturdy curved edges that are slightly tilted are really inspiring. So what do you make in a pink pie pan? Well, that is where the green lime pie comes into the picture. Green is the analogous color of pink so we started researching the key lime pie.
Now, to many of our American readers, this is probably old news. But here in Scandinavia key lime pie is not a common pie to make. Key lime is as the name implies, cultivated in the Florida keys. They are usually smaller and lighter green in color than the Persian lime that we usually get her in the Scandinavian countries. They also grow on a thorny tree which makes them less attractive. However, when it comes to taste the key limes are actually a bit more tart in flavor. And that is what creates the contrast between the rich creamy flavor of the condensed milk and the fresh lime flavor.
About the Key lime pie
So the key lime pie is actually a result of lack of preservation techniques and a need for a simple recipe. Back in the day without pasteurization or access to a fridge. Canned, condensed, milk was a particularly popular alternative due to its long shelf life. And when the sweet condensed milk is mixed with eggs and lime the chemical reactions create a thickening effect on the pie filling. This made it possible to create a pie that held its shape and good constancy without cooking. Now today we are a bit more concerned with food safety, and eating raw eggs isn’t recommended. However, baking doesn’t hurt this pie, and the filling becomes even thicker when it is baked.
The Norway version
Now for starters, the sweet condensed milk is not a usual ingredient in the Scandinavian kitchen. Even though, it is possible to find in the more elaborate grocery stores. The Key limes, however, are a bit harder to come by so we had to use Persian lime for this recipe. We like any pie with a solid portion of filling. So we used both the cans of condensed milk we had and doubled up on the rest of the ingredients. Go big, or go home right!
Merry Poppins toppings
The original key lime pie is most commonly topped off with a fluffy sweet meringue. But since we already were a bit off track on this we decided to elaborate and try a bit of whipped cream. And we are actually quite pleased with the result
Key lime pie crust
Now the classic recipe calls for a no-bake cracked crackers version. However, we love a decent pie crust, and we really wanted to make the new pan shine so we decided to give this pie a 3 2 1 pie crust. we don’t have that recipe on our blog yet but it is basically a simplified version of the one we already have on our website. So have a look at that one and come back to this recipe when you’re ready to make the filling.
- Pie pan
- 800 gr condensed milk
- 8 limes (juice and grated zest)
- 6 medium eggs (yolks only)
- 2,5 dl heavy cream
- 2 tbsp icing sugar
- Follow our recipe for pie crust in the link above and let it cool completely before making the filling.
- Set the oven to 160 degrees Celcius, we use the fan
- Beat 8 egg yolks together in a standing mixer
- Pour 800 gr of condensed milk and mix until combined
- Grate the zest of the 8 limes. make sure to get only the top layer
- Cut all the limes in halves and squees out the juice
- Strain the lime juice and mix with the condensed milk and egg yolks
- Pour the mixture into the pie crust
- Bake for 15 minute
- Leave to cool completely before placing the pie in the fridge to set for 20 minutes
- Vipp 2,5 dl of heavy cream together with 2 tbsp of icing sugar, In a mixer. Make sure not to overbeat
- Add as much wipped cream on top of the pie starting from the center