THE Key Lime Pie

As I said when starting this blog, I like to bring back emblematic recipes from the places I visit. I was recently in Florida, and noticed key lime pies were kind of an institution there. Of course, I had to test a few of them… you know, for the blog, for my personal culinary education, as a tribute to the local culture, and maybe also to satisfy my sweet tooth..maybe. I checked out a few recipes online when I came back home, and when I saw how easy it was, I just had to make one myself! This recipe is adapted from the one I found in the magazine Elle A Table…let’s try it together!


200 g speculoos
80 g butter
4 eggs
350 g sweetened condensed milk
10 cl lime juice & zest of one lime


1. Preheat the oven at 180°C.

2. Melt the butter. Crumble the biscuits and mix them with melted butter.  Pour this mixture into a pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the speculoos mixture forms a firm crust on the bottom of the pie pan.

3. Bake the dough for 10 minutes. Allow to cool. Keep the oven at 140°C.

4. Whisk the egg yolks and lime zest together in a bowl until tinted light green. Beat in condensed milk, then lime juice and set aside at room temperature till it thickens. Set aside some of the zest for decoration.

5. Whip up the eggwhites with a pinch of salt. Then fold them into lemon preparation.

6. Spread over the pie with a spatula or a pastry bag.

7. Cook at 140°C for 25 mn.

8. Allow to cool and sprinkle with sticks of lime zest before serving.


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