Robyn's Key Lime Pie

 

I have always wanted to try a key lime pie.  I love a good French lemon tart so knew a key lime pie would be great.  I have seen many recipes and all use Sweetened Condensed Milk, we never used this growing up, Mum doesn't cook with it in any way that I know of, so I was a little unsure about using it.

 

I saw this recipe from Robyn at Add a Pinch and knew I had to make it!  Add a Pinch is one of my favourite blog websites, take a visit and enjoy some of Robyn's wonderful recipes.

 

Now the original recipe does call for a biscuit crust (like a cheesecake base for my fellow Aussies) or Graham Cracker Crust for our North American friends.  I however used a nice new pastry recipe that I wanted to try, this pastry is buttery and crisp and works well with the pie.

 

Pate Brisee Pie Crust

1 can sweetened condensed milk

3 eggs, separated

1/2 cup lime juice

grated zest of 2 limes

2 tblspn castor sugar

Whipped cream

 

 

 Blind baked pie crust.

 

 

Zest then juice limes.  I rolled my limes firmly before I juiced them to get the most juice out.

 

Mix together the juice, zest, egg yolks and condensed milk until smooth and well combined.

 

Beat egg whites to stiff peaks and add sugar, whisking until glossy.

 

Gently fold the egg whites into the lime mixture until combined.

 

Pour into the pie case and bake in 165C pre heated oven for 15 to 20 minutes.  Allow to cool to room temp and then refrigerate for at least 8 hours preferably over night.

 

 

Spoon whipped cream as desired and decorate with slices of lime.  Serve.