Key lime pie
For years, the charts have come in all shapes and sizes, but Tal Maes’s recipe column in Elle Eten has been a bona fide hit since its launch in 2011. All these recipes, along with new ones, have now been collected in Elle Eten Hitparade. For example, what do you think of this key lime pie? Don’t be tempted to take a bite right after baking; it’s truly at its very best when cold.
You often see this lime pie topped with an extremely sweet meringue, but it’s actually better balanced with softly whipped, not-too-sweet cream. More delicious, in other words! Key limes are small yellow-green limes with a full, tart flavor. They owe their name to the Florida Keys, where they grow and are used in the world-famous key lime pie. Fortunately, you can also make the pie perfectly well with regular limes, which are easier to find.
Method
1 Preheat the oven to 175 °C. In a food processor, grind the cookies into fine crumbs. Add the melted butter and coconut and mix everything well. Spoon the mixture into the tart pan and use it to cover the bottom and sides; press it down firmly with the rounded side of a spoon.
2 Bake the crust in the center of the oven for 10 to 12 minutes, until golden brown. Leave to cool on a wire rack. Reduce the oven temperature to 160 °C.
3 Make the filling. Use a whisk to loosen the egg yolks, then whisk in the condensed milk, lime juice and lime zest. Pour the filling into the crust and bake the pie in the center of the oven for 15 to 17 minutes. Remove it from the oven and leave to cool on a cake rack. Then refrigerate the pie for at least 3 hours.
4 Just before serving, whip the cream with the vanilla sugar until softly whipped, then spread it over the top of the pie with a spatula. Grate some fresh lime zest over it. Cut the pie into wedges and serve.
Tip: resist any temptation to eat this pie lukewarm, as it’s at its very best when chilled.
Title: Elle Eten Hitparade
Author: Tal Maes
Publisher: Carrera Culinair
Price: €19,99
