Key Lime Pie
Key Lime Pie
Bake for the weather you want, said someone, right?! Well, that’s the plan with this summery citrus-heavy pie! Munich has been treating us to days & days of rain, with no end in sight. While it does make for cozy baking weather, I would prefer sunshine! So I brought summer to the kitchen with a cool, zesty Key Lime Pie. I use all parts of the lime – zest, juice, & pulp – to make sure the lime is front & center in this summer favorite.
Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!
Quantity: 1 23cm pie
For the “graham cracker” pie crust:
This pie is traditionally made with a graham cracker crust but since these are hard to find in Germany, I developed my own version made from Leibniz cookies & rolled oats!
- 60g / ¼ c butter, melted
- 16 Leibniz volkorn biscuits
- 50g / ¼ c sugar
- 20g / ¼ c oats
For the key lime filling:
- 400g can of sweetened condensed milk (Pro Tip: this is not a very common baking ingredient in Germany so it can be a little hard to find. It’s usually stocked in the tea/coffee aisle of German groceries stores. Don't be confused by the German version of “Kondensmilch” from the brand, Bärenmarke – this is not the same thing! Look out for either the “Nestle Milch Mädchen, Gezuckerte” or “Dovgan Gezuckerte Kondensmilch”.)
- 2 TL / 2 tsp lime zest, from about 3 limes
- 118 ml / ½ c of lime juice, from about 5-6 limes
- 1 tsp lime pulp, use the leftover from juicing the limes above
- 2 egg yolks
- 1 whole egg
- 1 c whipping cream + 1 TL / 1 tsp sugar for the topping
For the pie crust:
- Preheat oven to 180°C & butter the pie pan, set this aside for now
- Using your hands, crush Leibniz biscuits (Pro Tip: to avoid a mess, add the biscuits to a Ziploc bag & crush the cookies in the bag). Add the cookie crumbs to a bowl together with the remaining ingredients
- Using a fork, mix everything together until there are no more “dry” bits & it has a nice, crumbly texture
- Pour the mixture into your pie pan & use your hands to flatten & spread it out. Make sure the cover the sides of the pie pan as well, at least 1cm high
- Bake for 10 minutes. Set it aside & let it cool fully before using it!
Note: this is a great basic pie crust recipe for all kinds of pies! If you’d like a more advanced version with a chocolate layer on top, check out this recipe – it’s perfect for upcoming strawberry season!
For the key lime filling:
- Decrease the oven temperature slightly to 175°C
- Start with prepping all your lime inputs – wash & grate the limes for zest first as it’s hard to do so after juicing them! Usually 3 limes is enough to create 2 TL / 2 tsp of zest, do more or less as needed. Second, cut the limes in half & juice them. 5 limes is usually sufficient for ½ c of lime juice, again use more or less as needed. Lastly, scoop out 1 TL / 1 tsp of the leftover lime pulp. Double-check that there are no lime seeds in the pulp! Add all of this lime-y goodness to a large mixing bowl
- Next, add the sweetened condensed milk, 2 egg yolks, & 1 whole egg to the same bowl
- Use a whisk to thoroughly combine all the ingredients until the mixture is homogenous
- Pour the key lime filling into the prepared pie crust & bake for 15 minutes. The center should be set
- Allow the pie to cool completely on wire rack at room temperature before transferring it to the fridge to chill before serving
- Garnish with lime slices & serve with whipped cream!
Storage notes: Once garnished, serve immediately or cover with plastic wrap & store in the fridge for up to 3 days. Alternatively, you can make the pie & freeze it ungarnished for up to 1 month in an airtight container.
Post a pic and tag us @nickxfritz_munich with your version!
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