Perfect Key Lime Pie Recipe | Cupcake Jemma

sweetened condensed milk

🥗Healthier: coconut milk + sugar

💰Cheaper: evaporated milk + sugar

Coconut milk offers a lighter option while maintaining sweetness.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while adding creaminess.

Blitz 350 grams of ginger biscuits in a food processor until fine crumbs are formed.

Transfer the biscuit crumbs to a large bowl.

Melt 95 grams of unsalted butter and add it to the biscuit crumbs, mixing until a wet sand consistency is achieved.

Press the mixture into an 8-inch (20 cm) round springform tin, ensuring it forms high sides and is compact.

Bake the biscuit base at 170 degrees Celsius for 10 minutes, then remove and let it cool.

Turn the oven down to 160 degrees Celsius.

Zest 4 limes and juice enough limes to yield 150 milliliters of juice, adding both to a large bowl.

Add 200 milliliters of double cream, 5 egg yolks, and 1 can of condensed milk to the bowl, whisking until smooth to create the filling.

Pour the filling into the cooled biscuit base, filling it about 2 inches up the sides.

Bake the pie at 160 degrees Celsius for 20-30 minutes until it is jiggly but slightly set around the edges.

Let the pie cool, then refrigerate it overnight.

For the topping, whip 280 grams of double cream with 20 grams of icing sugar and a quarter teaspoon of vanilla extract until desired consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens