This classic key lime pie recipe follows the traditional technique of NOT baking the filling. The acidity in the lime juice “cooks” the eggs as the fillings chill. Pasteurized egg yolks are best for this recipe, but fresh eggs also can be used.
ingredients
Crust
Filling
Zested Blueberry Sauce
Candied Lime Slices
directions
CRUST: Preheat oven to 375° F. Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend until an even, crumbly texture. Press crust into an ungreased 9 1/2-inch springform pan. Bake for 7 to 8 minutes, until coconut browns. Allow to cool.
FILLING: Whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.
Top with Zested Blueberry Sauce and Candied Lime Slices (recipes follow).
ZESTED BLUEBERRY SAUCE: In a saucepot, bring to a simmer 1 ½ cups blueberries, sugar, lime zest and juice. Simmer for 15 minutes and remove from heat. Puree sauce with a hand blender or in a food processor. Add remaining blueberries and bring back to a simmer. Sauce can be served warm or chilled.
CANDIED LIME SLICES: Slice limes into thin rounds. Blanch first in a pot of boiling water for 2 minutes, then drain. In a saucepot, combine sugar and 1 cup water, bring up to a simmer and add lime slices. Simmer for about 10 to 15 minutes, until white pith of limes look translucent. Drain and spread out on a cooling rack over a baking tray to dry for about an hour. Coat limes with sugar and store in an airtight container, layer between parchment or plastic until ready to use.