Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
Key limes are generally more acidic, tart and bitter so be prepared for a far more zesty and bold dessert than what you may be expecting. If the pie’s signature tartness is a bit too sour for your palate, try adding a few tablespoons of icing sugar to your whipped cream topping.
The biggest culprit is not letting your pie chill for long enough. It needs at least three hours in the refrigerator to properly set. A good idea is to make the dessert the night before and let it chill overnight.
It’s all in the jiggle. When the filling is only slightly jiggly in the centre (usually at the 15-20 minute mark), the pie is done. Let it cool completely before popping it into the fridge to finish up the setting process.
The acidic key lime juice will naturally thicken the evaporated milk. Combined with the egg yolks which will further bind the filling during the cooking process, you achieve that creamy, custardy consistency that will always have you come back for more.
The official pie of Florida since 2006, this dessert is named after the small key limes that grew in abundance along the Florida Keys. Decadently sweet and tart, you will find this pie, or versions of it, on the menus of most restaurants in the state. One of the most popular twists on the traditional recipe is key-lime-pie-on-a-stick: a thick slice of pie dipped in dark chocolate and eaten on a stick.
Traditionally, the pie is decorated with whipped cream and thin lime slices. Use different piping techniques and nozzles to up your decorating game, from star-shaped dots of cream alternated with lime slices, to large ruffles topped with candied lime zest. A fun alternative is to try your hand at the pie-on-a-stick trend: cut the pie into slices and freeze for about two hours. Insert a popsicle stick, dip in chocolate (melt 265 g dark chocolate chips and 1 tablespoon of coconut oil), and sprinkle with finely grated lime zest.
This dessert is best served cold with a generous dollop of whipped cream. A less traditional, but equally delicious pairing, is a light coconut ice cream that offsets the pie’s bold and zesty flavor.
Loosely cover the pie with clingwrap or aluminium foil and refrigerate for up to three days. The crust may become a little soggy, but the pie will still pack its signature flavor punch.
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