The Key lime (Citrus × aurantiifolia) is a citrus hybrid (C. micrantha x C. medica) with a spherical fruit, 2.5–5 cm (1–2 in) in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe.
The Key lime is smaller, seedier, has higher acidity, stronger aroma, and thinner rind than the Persian lime (Citrus × latifolia). The Key lime is valued for its unique flavor compared with other limes. The name is derived from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender’s lime, Omani lime, or Mexican lime, the last classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo.
My last version of Key Lime Pie a few weeks ago was tasty. Really tasty.
But, I’ll be the first to admit, it needed some work.
The texture was not perfect, the delivery was atrocious – it didn’t set properly, and it was just a touch too sweet. It lacked that puckering tang we all desire from an excellent Key Lime Pie.
This one has it all, including the salted crispy crust you’d expect around the rim of your lime Margarita, AND a glazing of white chocolate ganache on top.
You’ll be in your pie in the sky heaven.
Salted Margaria Key Lime Pie
Salted Margarita Key Lime Pie
Salted Margarita Crust:
8 Tbs. butter (1 stick), ice cold and cut into 1″ cubes
2 cups all purpose flour
1 large egg
1 Tbs. vinegar
2-3 Tbs. ice water
1 egg white
coarse sea salt
Preheat the oven to 425 degrees.
Combine the butter, flour, egg, and vinegar in the bowl of a food processor. Pulse until crumbly.
Drizzle in the ice water and pulse until the dough is beady.
Transfer to a sheet of parchment paper and form the beady pile into a mound.
Top with another layer of parchment and roll out into an 11″ inch round.
Transfer to a pie dish and fold under and pinch the top of the crust (fluting) for decorative edges.
Brush the edges with the egg white and then sprinkle (with a purpose and generously) with coarse sea salt.
Bake for 15-20 minutes, until golden brown.
Remove from the oven and cool for 20 minutes.
Key Lime Filling:
4 large eggs
1 14oz. can sweetened condensed milk
3 Tbs. corn starch
juice of about 15 fresh key limes (1/3-1/2 cup) – reserve the zest
Reduce oven heat to 350 degrees.
While the pie crust is cooking, beat the eggs on high for 5 minutes.
Drizzle in the sweetened condensed milk and continue beating/whipping for another 3 minutes.
Add the cornstarch, 1 Tbs. at a time, continuously beating.
Finally, add the key lime juice and beat again for another 2-3 minutes.
Pour into the cooled pie crust.
Bake for 10 minutes, until the filling is set.
Remove from the oven and cool completely.
White Chocolate Top Layer:
1 4.4oz. white chocolate bar
1/4 cup heavy whipping cream
zet of 15 fresh key limes
While the pie is cooling, melt the white chocolate over very, very low heat. Add the cream and stir continuously until all is combined and melted. It should be very smooth.
Pour over the top of the key lime custard layer.
Sprinkle with fresh lime zest.
Refrigerate the pie for 2-3 hours to set and cool.
Slice and serve. Sprinkle with extra sea salt, if desired.
It’s a sweet and Salted Key Lime Margarita Pie!
