AuthorLe-ThermiqueCategoryCakes, DessertsDifficultyIntermediate- Preheat the oven to 180°C (350°F)
- Line a 20cm (8 inch) springform cake tin (pie dish) with baking paper.
Making biscuits base:
- Place the butter into the mixing jar to melt.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 60°C
- Add the biscuits and sugar into the mixing jar to crush
Settings: Timer: 5 Seconds / Speed: 10
- Scoop the mixture into a 20cm (8 inch) springform cake tin (pie dish) and firmly press it down into an even layer on the bottom and up around the sides of the dish.
- Smooth it over with a wet spoon.
- Bake at 180°C (350°F) for 10 Minutes.
- Remove from the oven and set aside to cool for 10 minutes while you make the filling.
- Clean and Wash the mixing jar.
Making key lime filling:
- Place eggs into the cleaned mixing jar and lightly beat
Settings: Timer: 5 Seconds / Speed: 4
- Add the condensed milk and yogurt into the mixing bowl to mix.
Settings: Timer: 10 Seconds / Speed: 4
- Add the lime zest and lime juice to combine.
Settings: Timer: 10 Seconds / Speed: 5
Notes: Taste the filling, if the lime is not wrong enough, add extra lime juice until desired flavour
- Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
- Bake for 20-22 minutes or until the top of the pie is set, the pie will still be jiggly.
- Remove from the oven and transfer to a wire rack to cool for 1 Hour
- Refrigerate for 3 to 4 hours, or overnight. DO NOT cover the pie with plastic or the filling will stick to it. Instead leave the pie uncovered, or gently place a large, upside-down domed plate on top.
Making whipped cream:
- Attach the butterfly whisk on the mixing blade into the mixing jar.
- In a cleaned mixing jar, add the heavy cream and icing sugar to whip.
Settings: Timer: 1 Minutes / Speed: 4
- Check the cream consistency and continue to whip
Settings: Timer: 1 Minutes / Speed: 4
- If the cream is still soft, continue to whip for 30 Seconds / Speed: 4
Important:
..use heavy cream or whipping cream more than 5g fat content
.. watch the whipping from the lid hole, as soon as the cream starts pulling down the sides of the jar, you may stop it.
.. Do Not over whipped the cream
- Scoop the whipped cream into a piping bag and reserve for the key lime pie.
Pie topping decorating ideas:
- Decorating the pie topping and enjoy !
BAKING TIPS:
1. Let the crust cool for at least 10 minutes before adding the filling. This will give it some time to firm up and it will hold together much better.
2. If you don’t have any key limes, regular lime or lemon juice will work fine!
3. In order to properly set up, this pie needs to chill in the refrigerator for at least 6 hours. It’s best to make this pie the night before and allow it to chill overnight.
4. When you cover the pie, make sure that the plastic wrap is not directly touching the top. Plastic wrap tends to stick to the pie and pull some of it up with it when you remove it.
Ingredients
Directions
- Preheat the oven to 180°C (350°F)
- Line a 20cm (8 inch) springform cake tin (pie dish) with baking paper.
Making biscuits base:
- Place the butter into the mixing jar to melt.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 60°C
- Add the biscuits and sugar into the mixing jar to crush
Settings: Timer: 5 Seconds / Speed: 10
- Scoop the mixture into a 20cm (8 inch) springform cake tin (pie dish) and firmly press it down into an even layer on the bottom and up around the sides of the dish.
- Smooth it over with a wet spoon.
- Bake at 180°C (350°F) for 10 Minutes.
- Remove from the oven and set aside to cool for 10 minutes while you make the filling.
- Clean and Wash the mixing jar.
Making key lime filling:
- Place eggs into the cleaned mixing jar and lightly beat
Settings: Timer: 5 Seconds / Speed: 4
- Add the condensed milk and yogurt into the mixing bowl to mix.
Settings: Timer: 10 Seconds / Speed: 4
- Add the lime zest and lime juice to combine.
Settings: Timer: 10 Seconds / Speed: 5
Notes: Taste the filling, if the lime is not wrong enough, add extra lime juice until desired flavour
- Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
- Bake for 20-22 minutes or until the top of the pie is set, the pie will still be jiggly.
- Remove from the oven and transfer to a wire rack to cool for 1 Hour
- Refrigerate for 3 to 4 hours, or overnight. DO NOT cover the pie with plastic or the filling will stick to it. Instead leave the pie uncovered, or gently place a large, upside-down domed plate on top.
Making whipped cream:
- Attach the butterfly whisk on the mixing blade into the mixing jar.
- In a cleaned mixing jar, add the heavy cream and icing sugar to whip.
Settings: Timer: 1 Minutes / Speed: 4
- Check the cream consistency and continue to whip
Settings: Timer: 1 Minutes / Speed: 4
- If the cream is still soft, continue to whip for 30 Seconds / Speed: 4
Important:
..use heavy cream or whipping cream more than 5g fat content
.. watch the whipping from the lid hole, as soon as the cream starts pulling down the sides of the jar, you may stop it.
.. Do Not over whipped the cream
- Scoop the whipped cream into a piping bag and reserve for the key lime pie.
Pie topping decorating ideas:
- Decorating the pie topping and enjoy !
BAKING TIPS:
1. Let the crust cool for at least 10 minutes before adding the filling. This will give it some time to firm up and it will hold together much better.
2. If you don’t have any key limes, regular lime or lemon juice will work fine!
3. In order to properly set up, this pie needs to chill in the refrigerator for at least 6 hours. It’s best to make this pie the night before and allow it to chill overnight.
4. When you cover the pie, make sure that the plastic wrap is not directly touching the top. Plastic wrap tends to stick to the pie and pull some of it up with it when you remove it.