Keylime Pie
By Greg
Total Time: 75 min
Prep Time: 30 min
Cook Time: 45 min
Keylime Pie
A delicious, tangy pie from the Florida Keys.
Notes: Dough needs to rest for about an hour after being made.
Recipe Details
Serves: 8 people
Difficulty: Easy
Created 22 May, 2004
Updated 2 August, 2025
Adjust Servings
Ingredients
Instructions
- Into a large bowl, sift together flour, sugar and a pinch of salt. Cut in butter with two knives or fingertips until mixture resembles coarse meal.
- Sprinkle cold liquid over flour mixture and toss with a fork until a dough forms, adding additional liquid if necessary, being careful not to moisten dough too much. Form dough into a ball and flatten into a disk. Wrap dough in plastic wrap and chill 1 hour.
- Bake Blind: 15 minutes (lined with foil and beans) and then 10-15 minutes without lining
- Brush pastry with egg white when baked.
- A very warm mixing bowl is needed, so fill one with almost boiling water and leave for three or four minutes, then pour off the water and dry.
- Put the egg yolks in the bowl and beat at high speed. Dribble in the condensed milk a little at a time, beating constantly, then fold in the rind and juice of the limes.
- In a separate clean bowl, whisk the egg whites until stiff.
- Fold the whites into the condensed milk mix and then spread evenly over the pre-baked base.
- Bake in a pre-heated oven at 180C (350F, gas mark 4) for 15 minutes. Remove and leave to set and go cold.