One 9-inch single-crust pie This pie owes its distinctive character to the citrus variety called the Key lime, which, while not native to Florida, is called the Key lime in the United States because it has been grown in the Florida Keys since the 1800s. Bottled Key lime juice is perfectly acceptable when fresh Key limes are not available, or, in a pinch, just use regular limes (but don’t tell anyone). Read About Meringue.
¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
3 tablespoons (45g) cold butter, cut into cubes
6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
1 to 3 teaspoons ice water
Sub-recipe steps
Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
One 15-ounce can sweetened condensed milk
4 large egg yolks
½ cup (120g) Key lime juice (from 12 to 14 Key limes)
(2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
(½ teaspoon vanilla)
Sub-recipe steps
Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
Mix thoroughly in a small saucepan: 1 tablespoon cornstarch; 1 tablespoon sugar
Gradually stir in, making a smooth, runny paste: ⅓ cup water
Bring to a boil over medium heat, stirring briskly all the while, then boil for 15 seconds. Remove the thick paste from the heat and cover. Prepare: French Meringue, using only ½ cup sugar
Beat on high speed until the peaks are very stiff and glossy but not dry. Reduce to the lowest speed and beat in the cornstarch paste 1 tablespoon at a time. When all the paste is incorporated, increase the speed to medium and beat for 10 seconds. Spread over a hot pie filling (or pudding) and bake as directed in the recipe.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ½ recipe Basic Pie or Pastry Dough, or 1 recipe Crumb Crust made with graham crackers
One 15-ounce can sweetened condensed milk
4 large egg yolks
½ cup (120g) Key lime juice (from 12 to 14 Key limes)
(3 to 4 teaspoons finely grated Key lime zest)
1 Whipped Cream
1 Soft Meringue Topping I or II, or Italian Meringue
Let's Cook
Step 1.
Line a 9-inch pie pan with: ½ recipe Basic Pie or Pastry Dough, or 1 recipe Crumb Crust made with graham crackers
Step 2.
Bake the crust as directed in About Blind Baking Crusts or About Crumb Crusts.
Step 3.
Reduce the oven temperature to 325°F. Whisk together in a medium bowl until well blended: One 15-ounce can sweetened condensed milk; 4 large egg yolks; ½ cup (120g) Key lime juice (from 12 to 14 Key limes); (3 to 4 teaspoons finely grated Key lime zest)
Step 4.
Pour the filling into the pie crust. If not topping the pie with meringue, bake the pie until the center looks set but quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a rack, then refrigerate for up to 1 day. Serve with: Whipped Cream
Step 5.
If topping the pie with meringue, bake the pie until the filling thickens just enough to support the topping, 5 to 7 minutes, but no longer. Meanwhile, prepare: Soft Meringue Topping I or II, or Italian Meringue
Step 6.
Spread a band of meringue around the perimeter of the filling, anchoring it to the crust at all points. Dollop the remaining meringue over the center and smooth the top. Bake the pie until the meringue is browned, about 20 minutes more. If using Italian meringue, you may also brown it with a propane torch instead of in the oven, but first bake until the filling is set. Let cool completely on a rack, then refrigerate for up to 5 days.
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