Zesty Key Lime Pie Recipe: Tangy Slice of Sunshine

Crafting a delectable key lime pie transports you to a zesty tropical paradise with minimal effort.

Sunlight dances through kitchen windows while tangy citrus promises refreshing delights.

Creamy textures blend seamlessly with graham cracker crusts, creating magic in every slice.

Whispers of florida’s orchards infuse this classic dessert with bright, unexpected charm.

Sweet-tart flavors promise a culinary adventure that feels both nostalgic and innovative.

Simple ingredients merge into a spectacular finale that sparks conversation and celebration.

Indulge in this irresistible slice of pure sunshine.

Why Delia Smith Key Lime Pie Is A Tangy Treat

• Boost Your Baking Skills: Perfect for beginners wanting to level up their dessert-making game, this key lime pie teaches simple techniques like crushing biscuits and whisking ingredients smoothly.
• Minimal Ingredient Magic: Using just a few pantry staples like condensed milk, lime, and biscuits, you'll create a stunning dessert without complicated shopping trips or expensive components.
• Summer Party Superstar: Bright, tangy, and refreshing, this pie becomes an instant crowd-pleaser at picnics, barbecues, and casual gatherings where guests crave something cool and delicious.
• Quick Dessert Solution: From start to finish, this recipe moves fast with straightforward steps, making it ideal for last-minute sweet cravings or unexpected guests dropping by.

What You’ll Need For Delia Smith Key Lime Pie

• Graham Crackers, Grape-Nuts: A classic combination that provides a crunchy and sturdy foundation for the pie.
• Butter: Helps bind the crust ingredients and adds rich flavor.

• Egg Yolks: Creates a smooth and creamy texture for the pie.
• Condensed Milk: Adds sweetness and helps thicken the filling.
• Lime Zest: Provides intense citrus aroma and flavor.
• Lime Juice: Gives the pie its signature tangy taste.

• Creme Fraiche: Offers a cool and creamy complement to the pie's tartness.
• Fresh Lime: Adds a bright, fresh accent to the dessert.

Steps To Make Delia Smith Key Lime Pie At Home

Step 1: Prepare Buttery Crumbly Base

Melt the butter gently in a pan. Crush graham crackers or digestive biscuits into fine crumbs using a food processor or rolling pin. Mix the crushed biscuits with Grape-Nuts for extra crunch. Pour the melted butter into the crumb mixture and stir until everything is evenly coated and holds together.

Step 2: Shape and Pre-Bake Crust

Transfer the buttery crumb mixture into a flan tin or pie dish. Press the mixture firmly and evenly across the bottom and up the sides using the back of a spoon or your fingers. Place the crust in a preheated oven and bake until the edges turn golden brown, about 10-12 minutes.

Step 3: Create Zesty Custard Filling

In a mixing bowl, whisk egg yolks with fresh lime zest until the mixture becomes light and slightly frothy. This should take around 2 minutes. Pour in sweetened condensed milk and continue whisking for another 4 minutes until the mixture is smooth and well combined.

Step 4: Add Tangy Lime Juice

Quickly stir in freshly squeezed lime juice, mixing thoroughly to ensure the filling is well incorporated. The acid from the lime juice will help the custard set and create a vibrant, tangy flavor.

Step 5: Bake and Set Pie

Pour the lime custard filling into the pre-baked crust. Return the pie to the oven and bake until the filling is just set but still slightly wobbly in the center, approximately 20 minutes. The filling will continue to set as it cools.

Step 6: Chill and Garnish

Allow the pie to cool completely at room temperature. Then refrigerate for several hours or overnight to help the filling firm up. Before serving, top with a dollop of creme fraiche and garnish with thin lime slices or zest for an extra burst of citrus flavor.

Tips To Get Delia Smith Key Lime Pie Just Right

• Crush Precisely: Use a food processor or rolling pin to crush graham crackers or digestive biscuits into fine, even crumbs for a perfect crust texture.
• Prevent Soggy Base: Bake the crust before adding filling to create a crisp, sturdy foundation that won't get mushy.
• Zest with Care: Grate lime zest carefully, avoiding the bitter white pith underneath for a pure, bright citrus flavor.
• Whisk Thoroughly: Beat egg yolks and condensed milk until smooth and well-combined to ensure a silky, creamy filling.
• Chill Completely: Refrigerate the pie for at least 2-3 hours to set properly and enhance the refreshing lime taste.

Fun Twists On Delia Smith Key Lime Pie Recipe

• Gluten-Free Crunch Crust: Replace graham crackers with almond flour and gluten-free oats, maintaining the same buttery texture.
• Vegan Citrus Dream: Swap egg yolks with silken tofu, use coconut condensed milk, and coconut cream for a plant-based version.
• Tropical Coconut Remix: Substitute lime juice with passion fruit juice, add toasted coconut flakes to the crust for extra tropical flavor.
• Low-Carb Zesty Option: Use crushed pecans and melted butter for crust, replace condensed milk with a sugar-free alternative, and add stevia for sweetness.

Best Pairings With Delia Smith Key Lime Pie

• Tropical Rum Companion: Pair the key lime pie with a crisp, chilled mojito that echoes the pie's citrusy notes and complements its tropical essence.
• Creamy Counterpoint: Select a smooth, aged tequila to provide a rich, mellow contrast to the pie's tangy and bright flavor profile.
• Zesty Sparkling Match: Serve with a cold, dry prosecco that cuts through the pie's sweetness and enhances its refreshing lime character.
• Comfort Beverage Blend: Enjoy alongside a hot, smooth Cuban coffee to balance the pie's coolness and add depth to the dessert experience.

How To Store Delia Smith Key Lime Pie Correctly

• Store the key lime pie in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Slice the pie into individual portions, wrap each slice in plastic wrap, then place in a freezer-safe container. Frozen pie can last up to 2 months without losing its creamy texture.
• Transfer frozen pie from freezer to refrigerator and let it defrost slowly for 4-6 hours. Avoid room temperature thawing to prevent texture changes.
• Warm individual slices in the microwave for 15-20 seconds on low power. Alternatively, let the slice sit at room temperature for 10-15 minutes before serving to restore its original creamy consistency.

Your Questions On Delia Smith Key Lime Pie Answered

• What's the best type of biscuits to use for the crust?

Graham crackers work perfectly, offering a classic sweet and crumbly base that complements the tangy lime filling.

• Can I use bottled lime juice instead of fresh?

Fresh lime juice is recommended for the best flavor and brightness. Bottled juice can taste flat and less vibrant in the pie.

• How do I know when the pie is properly set?

The filling should look slightly firm but still have a gentle wobble in the center. It will continue to set while cooling, so avoid overcooking.

• Is it necessary to use a flan tin for this recipe?

While a flan tin works great, you can also use a standard 9-inch pie dish or springform pan. The key is having a removable bottom for easy serving.

Key Lime Pie Recipe

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4.7 from 13 reviews

• Total Time: 40 mins
• Yield: 8 1x

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Description

Creamy, tangy key lime pie whisks desert lovers straight to Florida’s sunny shores with its zesty graham cracker crust and silky filling. Refreshing citrus notes and smooth texture promise a perfect slice of tropical paradise you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 400 grams (14.1 ounces) condensed milk
• 3 egg yolks
• 150 milliliters (5.1 fluid ounces) lime juice
• Zest of 3 limes

Crust Ingredients:

• 95 grams (3.35 ounces) butter
• 175 grams (6.2 ounces) digestive biscuits
• 50 grams (1.8 ounces) Grape-Nuts cereal

Topping Ingredients:

• Creme fraiche
• Lime slices

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Instructions

1. Pulverize graham crackers and Grape-Nuts into fine crumbs, then drizzle melted butter and thoroughly combine until mixture resembles wet sand.
2. Transfer crumb mixture into a tart pan, firmly pressing across bottom and sides to create an even, compact crust. Bake at 350°F for 10-12 minutes until lightly golden.
3. In a mixing bowl, vigorously whisk egg yolks with finely grated lime zest for approximately 2 minutes until smooth and slightly pale.
4. Gradually incorporate sweetened condensed milk into egg mixture, continuing to whisk for 4 minutes until fully integrated and creamy.
5. Swiftly fold fresh lime juice into the creamy mixture, ensuring rapid and thorough blending to prevent curdling.
6. Carefully pour filling into pre-baked crust, spreading evenly to create a smooth surface.
7. Return pie to oven, baking at 350°F for 15-20 minutes until filling is just set with a slight wobble in the center.
8. Remove from oven and allow pie to cool completely at room temperature for approximately 1 hour.
9. Refrigerate for minimum 3 hours to achieve optimal texture and flavor development.
10. Before serving, garnish with dollops of creme fraiche and delicate lime zest curls for elegant presentation.

Notes

• Ensure biscuits are finely crushed for a uniform, compact base that holds together perfectly when sliced.
• Use fresh lime juice for the most vibrant, tangy flavor instead of bottled juice which can taste flat and less aromatic.
• Reduce baking time by 2-3 minutes if you prefer a softer, more custard-like pie texture that melts in your mouth.
• Make this dessert gluten-free by substituting graham crackers with almond flour or gluten-free cookie crumbs for the crust.

• Prep Time: 8 mins
• Cook Time: 32 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 426
• Sugar: 41g
• Sodium: 160mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0.3g
• Carbohydrates: 53g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 130mg