Spring is here and if we can’t experience it outside just yet, you can bring Spring to you with this fast key lime pie recipe. Delicious, refreshing and ready in 30 minutes!
Say goodbye to having to weight all the ingredients because the best part of this recipe is that the amount of all ingredients are in the same format that you buy at the store so if you love crazy easy recipes that are light and refreshing, this is for you!
- 100 gr. of melted butter
- 2 packs of Graham Crackers
- A pinch of salt
- 200 gr. of cream cheese
- 400 gr. of condensed milk (equals to one can)
- The juice and zest of 5/6 limes
- The juice of 1 lemon
- 1 mango (optional)
The first step into achieving this delicousness is the crust. The reason being is because since this is the only part of the recipe that requires baking, while this is in the oven, you’ll be able to work on the filling.
For the crust pie the first thing that you are going to do is grind down the crackers into a fine powder. You can do this using a food processor or manually with a mortar and pestle.
Once you have the cookies reduced to a very fine powder, place half of the cookies in a different bowl and mix them with the melted butter until you achieve a wet sand texture.
Once you have a moist texture that holds its shape, it’s time to put the mix into the pie pan. Make sure to push down the misture into the pan firmly starting from the middle and working your way to the outside.
If you have any spaces that require more crust filling, use the crackers that were left aside in the other bowl of miced cookies and puch them into the mixture, you can use a spoon or a flat.
Place in the oven for 7 minutes at 190ºC / 395 F and then set aside to cool down.
Make sure to only zest the outer portion of each lime, without reaching to the white portion and to zest the limes before juicing them. Once you have all the limes zested, place the zests directly into the condensed milk.
Break apart the creme cheese using a blender or a hand mixer, once it achieves an whipped cream texture, add in the condensed milk with the lime zests and mix them together. After blending eveything together, your mixture should look like a very liquid texture.
Add the lime and lemon juice and mix it all together until the acidity of the limes makes a much more thick mixture and add a pinch of salt.
On a cutting board, cut thin pieces of the mango and arrange in a decorative matter. This step is optional and will be the used to top your pie so it can be replaced with your fruit of choice.
Once your crust has cooled down, pour the filling into the same bowl until you have a very thin layer of the crust on the edges. Top it with the slices of peeled mango in the decorative matter of choice and let it cool in the fridge for at least 45 minutes.