Sweet Stuff, AndrewK. Wright

Key Lime Pie

Sweet Stuff, AndrewK. Wright
Key Lime Pie

Made by: Andrew


I’ve taken a simple key lime pie recipe and just really gayed it up with all kinds of fancy things: rose petals, saffron, even bee pollen! It’s the perfect way to disguise how simple this thing is to make. Your guests will be like, “Is that bee pollen?!” And you can just shrug your cute little shoulder like it’s no big deal, okay? 

 
key_lime_pie.jpg
 

Recipe

KEY LIME PIE

Servings: 12 slices

Prep time: 15 minutes

Bake time: 10 + 20 minutes

Setting time: 2 hours

Total time: 2 hours 45 minutes

Ingredients

For Crust

  • 2 cups graham cracker crumbs 

  • ¼ cup sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon dried lavender

  • 10 shelled pistachios, crushed

  • 5 tablespoons unsalted butter, melted

For Filling

  • 2 egg whites

  • 4 egg yolks

  • 1 can (14 ounces) sweetened condensed milk

  • ½ cup fresh-squeezed key lime juice

For Garnish

  • Halved pistachios, saffron threads, dried rose petals, bee pollen.
    You can buy these delicacies at Middle Eastern stores. 

Directions

For Crust

  1. Arrange a rack in the middle of the oven and heat to 350°F.

  2. In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, lavender and pistachios. 

  3. Drizzle with melted butter and stir until well combined. (Use more butter if crumbs are still dry and not easily pressed together.)

  4. Press the mixture evenly onto the bottom and up the sides of a 9-inch round pie plate or square baking tin. 

  5. Bake until set and golden brown, about 10 minutes.

  6. Transfer to a wire rack to cool completely. Leave the oven on.

For Filling

  1. In a large mixing bowl, beat the egg whites with a hand mixer until they hold stiff peaks. (This can take a while, but don’t give up!)

  2. In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk. 

  3. Add the lime juice and whisk until combined. 

  4. Gently fold in about 1/3 of the egg whites to lighten the mixture, then add the remaining egg whites and fold until just evenly combined. 

  5. Gently spread the mixture in the pre-baked crust and bake until just set in the centre, about 20 minutes. 

  6. Transfer to a wire rack to cool completely, then refrigerate at least 2 hours before serving. 

  7. Garnish with a sprinkling of pistachios, saffron, dried rose petals and bee pollen. 

What’s the tea?

I infuse green tea into the lime juice, which gives this pie some earthy notes to contrast with the cool tartness.