Preheat oven to 350°F. In a large bowl, combine all ingredients except for 1 tablespoon butter. Mix until the crust holds its shape when pressed against the side of the bowl. If it doesn’t hold its shape, add the reserved butter and stir to combine. Using your fingers or the flat bottom of a cup, press the crust evenly into the bottom and sides of a 9-inch pie plate or fluted tart pan. Set aside on a rimmed baking tray until ready to use.
In a large bowl, whisk together lime juice, egg yolks, sweetened condensed milk, vanilla bean paste, lime zest and salt until smooth. Pour filling into prepared crust.
Bake for 15-20 minutes, or until the filling jiggles slightly in the middle and small knife inserted into the center comes out mostly clean. Let the pie cool to room temperature before topping with meringue.
In a medium pot, bring 2 inches of water to a simmer over medium-high heat. Reduce heat to low to maintain a simmer.
Place the reserved egg whites, sugar, honey and salt in a large metal or glass bowl or in the bowl of a stand mixer. Place the bowl over the simmering water, making sure the bottom of the bowl isn’t touching the water. Continuously whisk mixture until it reaches 150°F.
Carefully remove the hot bowl from the pot and beat with a handheld mixer or the whisk attachment on a stand mixer until cool to the touch. Add vanilla bean paste and mix to combine.
Spread the meringue evenly on top of key lime pie, using the tip of your spatula to create little peaks all over the surface.
Optional step: Toast meringue with a kitchen torch or under a hot broiler for 2-5 minutes to desired color.
Any type of hard cookie or cracker such as a graham cracker, gingersnap or buttery snack crackers can be used in the crust.
The pie will continue to set as it cools so be sure to pull it from the oven when the outer edge is set but the center is still jiggly.
For an extra cold treat, freeze the pie 15 minutes before serving.
Recipe by pastry Chef Jessica Ellington.
Preheat oven to 180°C. In a large bowl, combine all ingredients except for 14 grams butter. Mix until the crust holds its shape when pressed against the side of the bowl. If it doesn’t hold its shape, add the reserved butter and stir to combine. Using your fingers or the flat bottom of a cup, press the crust evenly into the bottom and sides of a 22-centimeter pie plate or fluted tart pan. Set aside on a rimmed baking tray until ready to use.
In a large bowl, whisk together lime juice, egg yolks, sweetened condensed milk, vanilla bean paste, lime zest and salt until smooth. Pour filling into prepared crust.
Bake for 15-20 minutes, or until the filling jiggles slightly in the middle and small knife inserted into the center comes out mostly clean. Let the pie cool to room temperature before topping with meringue.
In a medium pot, bring 5 centimeters of water to a simmer over medium-high heat. Reduce heat to low to maintain a simmer.
Place the reserved egg whites, sugar, honey and salt in a large metal or glass bowl or in the bowl of a stand mixer. Place the bowl over the simmering water, making sure the bottom of the bowl isn’t touching the water. Continuously whisk mixture until it reaches 65°C.
Carefully remove the hot bowl from the pot and beat with a handheld mixer or the whisk attachment on a stand mixer until cool to the touch. Add vanilla bean paste and mix to combine.
Spread the meringue evenly on top of key lime pie, using the tip of your spatula to create little peaks all over the surface.
Optional step: Toast meringue with a kitchen torch or under a hot broiler for 2-5 minutes to desired color.
Any type of hard cookie or cracker such as a graham cracker, gingersnap or buttery snack crackers can be used in the crust.
The pie will continue to set as it cools so be sure to pull it from the oven when the outer edge is set but the center is still jiggly.
For an extra cold treat, freeze the pie 15 minutes before serving.
Recipe by pastry Chef Jessica Ellington.
Pure Vanilla Bean Paste
