A not award-winning pie

We had Andi and Adam over for dinner while their kitchen was all packed up before the big move. Mom brought home three kinds of Talenti Gelato for dessert, because why have one when you can have three? One of the three flavors was Key Lime Pie, which reminded Andi of the key lime pie I made over a decade ago for a pie content at Grannie Annie's house. I remember the pie being pretty popular, but not winning the contest. I'm sure my extreme disappointment at failing to come home with the blue ribbon had absolutely nothing to do with the fact that I hadn't made the pie again since then.

Dylan swears by the Best Key Lime Pie on the Planet. I walk by their stall most Saturdays at the City Market, but I can never bring myself to pay the $25 or so the vendor charges for a pie. This one may not measure up to that lofty standard (it hasn't won any awards, after all), but it is good and easy and cheap to throw together.

[Update, 8/15/21: My specific pie might might not have won any awards (yet), but the recipe it's based off came in first in the Pancake Princess's best key lime pie bake off.]

Not Really Key Lime Pie

Adapted from Cook’s Illustrated via Food52 and Yossi Arefi (alternate crust)

The standard crust for key lime pie is made out of graham crackers. There are directions for that in the Food52 link above. I've also seen people rave about a key lime pie made with a saltine cracker crust, but that doesn't seem overly appealing to me. Key limes are hard to find, and tiny little things that are very hard to work with to boot, so I've only ever used standard grocery-store Persian limes to make this pie; hence the name of this recipe.

Filling
4 large egg yolks (~76 grams)
4 teaspoons grated lime zest, from ~2 Persian limes
1 (14-ounce) can sweetened condensed milk
½ cup (118 grams) lime juice, from ~3 Persian limes

Crust (see note)
120 grams (1 cup) spelt flour
96 grams (1 cup) almond flour
50 grams (¼ cup) granulated sugar
⅛ teaspoon salt 
85 grams (6 tablespoons) unsalted butter, melted

Topping (optional)
232 grams (1 cup) heavy cream
28 grams (¼ cup) confectioners' sugar

  1. For the filling: In a medium bowl, whisk the egg yolks and lime zest together until the mixture is thickened, about 2 minutes. Whisk in the milk, then the lime juice. Set aside at room temperature to thicken while making the crust.
  2. For the crust: Place a rack in the center of the oven and heat to 325 degrees. In a medium bowl, whisk the flours, sugar, and salt together. Add the butter, and stir with a fork until evenly moistened and well blended.
  3. Press the mixture into a 9-inch (23cm) pie plate, making sure it goes all the way up the sides of the pan. A ¼ cup measuring cup helps with this job. Bake until lightly browned and fragrant, about 15 to 18 minutes. Transfer the pan to a wire rack.
  4. Scrape the lime filling into the warm crust. Bake until the center is firm but jiggles slightly when shaken, 15 to 17 minutes. Return the pie to the wire rack. Let cool for an hour, then refrigerate until the filling is chilled and set, about 3 hours.
  5. For the whipped cream topping (if using): When you’re ready to serve the pie, whip the cream and confectioners’ sugar, by hand or with a mixer, to soft peaks. Spread neatly or, if you’re so inclined (as Cassie was), pipe decoratively over the pie. Serves 8.