Key lime pie sends me back to Clearwater, FL several years back after eating a grouper sandwich or some other super fresh fish meals. It throws me back to sunny warm days spent on the sandy beaches over there. Awwww
Now, fast forward back to reality, it’s sunny it’s warm but there is not a single grain of sand on the horizon in Montreal. Can we replicate it? Yes and no.
Getting Key`s limes in Quebec is close to impossible. Every single grocery I have been to local supermarkets, exotic supermarkets, distribution centers, name it! I have never seen any. Or at least I taught I didn’t see any.
There are 2 popular types of limes in NA, the Persian style which you will find everywhere and the Key ones. Little did I know they also grow in Mexico too. So if you see limes identified as coming from Mexico they might be just Key limes.
Persian limes are much bigger than Keys/Mexican limes and they sport more of a “lemon” shape. Keys/Mexican lime is more round.
Taste-wise, Key/Mexican limes are more tart, more aromatic and less acidic. You can still use the Persian one but you just won’t get the same flavor.
- 460g sweetened condensed milk ( about 1.5 cans)
- 2 lime zest
- 130ml lime juice
- dash salt
- 250g graham cracker
- 80g melted butter
- 50g brown sugar
- 4 egg yolks
- In a mixing bowl, whisk the egg yolks.
- Add the lime juice, zest and condensed milk. Cover with plastic film and reserve
- Pre-heat the oven to 350F
- Put the graham cracker in a food processor and blend until its small crumble, don’t make flour
- Add the brown sugar & salt and give it a pulse to mix
- Dump into a mixing bowl, add the butter and combine
- Press the graham mix into your pie tin, and use a glass to flatten the bottom.
- Put in the oven and cook for 8 minutes. Remove the tin from the oven and let it cool for 15 minutes or so
- Once the crust is cooled, pour the filling in and bake it at 350 for about 15 minutes. It needs to be set but jiggly. A tip I have been told is when you see tiny small holes appear on the surface it’s done.
- Transfer to a wire rack and let it cool for 20-30 minutes then transfer to the refrigerator for at least an hour ( ideally 2 )before cutting
- Decorate with whipped cream, lime wedges or whatever you fancy