Key lime pie is an American favourite, and rightly so. It’s not fancy artwork, it’s a damn good pie and it’s very easy to make.
A bit of info about the name: There are no keys hidden inside and nothing has to be unlocked – unfortunately, it is devoid of any key-related mystery. Technically, this is not a ‘Key’ lime pie, this is just a lime pie. Key limes are a type of lime native to a coastal area in the USA called the Florida Keys and are not available here. So we only have regular limes, but that’s not gonna stop us from making this fresh to death dessert. The basic recipe is very straight forward and this version has been altered to suit the quantities in which some of the ingredients are available here in Melbourne. It’s definitely quite nice on its own, but I’ve added a few things to make it a little more interesting…just a few things that I feel work nicely with lime. It’s great for a warm sunny day.
This one has a simple biscuit base, smooth and tangy lime filling and is topped with white chocolate, mango and tender coconut flesh, from the inside of a young or ‘drinking’ coconut – pictured below.
- 250g Arnotts Buttersnap biscuits (1 pkt)
- 125g unsalted butter, melted (half block)
- 1 x 395g tin of condensed milk
- 3 egg yolks
- juice of 4 limes or 3 large ones
- zest of 2 of those limes, and extra to decorate
- 1 x mango
- 1 x young coconut
- 100g quality white chocolate (half block)
- 2 tbsp sugar syrup (from store or homemade)
- Preheat oven to 160C. Crush the biscuits in a food processor, or put them in a strong plastic bag and bash with a rolling pin. Once the biscuits resemble breadcrumbs, mix with the melted butter and spoon into a loose-based tart tin. Press into the bottom and against the sides so that there are no gaps and a 1-1.5 inch wall of pie crust around the edge. Bake for 10 minutes then cool on a wire rack.
- Use an electric beater and whisk the egg yolks in a mixing bowl for about 1 minute or until slightly pale. Add the condensed milk and whisk again for 3 minutes. Then, add the lime juice and zest and whisk for another 3 minutes. I like to add a teeny-tiny drop of green food colour an mix a bit more to make it look a bit more limey, but this is your call!
- Pour the filling into the cooled biscuit base and bake for 15 minutes. After baking cool again and then chill in the fridge for at least 3 hours. Overnight is good too.
- To serve, take the pie out of the tin (by pushing the loose bottom upward) and put it on a serving plate.
- Chop the mango into 1 inch cubes and place in a bowl with 1 tablespoon of sugar syrup and mix. Use a large knife to hack off the top of the coconut, pour out the water and set aside (or drink!). Then, scoop out the coconut with a spoon by scraping the inside of the shell, chop into 1 inch pieces and mix with one tablespoon of sugar syrup in a separate bowl.
- Place the mango on top of the pie in the middle and spread with a spoon. Scatter coconut pieces over the mango, then top with roughly chopped shards of white chocolate. Finely grate zest of 1 more lime over the top from a height for a little extra finesse. Serve with whipped cream/double cream/whipped double cream.