Lime pie is as easy as pie to make
Ingredients For the sweetened condensed milk
4 cups milk (any fat percentage will do) ¾ cup heavy cream 1 cup sugar teaspoon kosher salt
For the pie ½ cup egg yolks (from about 8 large eggs)
2 tablespoons finely grated lime zest (no pith), plus ¾ cup juice (from 6 to 9 limes)
1 home-made or storebought cracker crust For the topping ¼ cup sugar Pinch kosher salt ¾ cup heavy cream
Method For the sweetened condensed milk:
Combine the milk, heavy cream, sugar and salt in a 5-litre pot over medium heat; cook, stirring occasionally with a heat-resistant spatula to help the sugar dissolve, about 12 minutes.
Continue cooking for 30 minutes, scraping continuously to prevent a milky build-up from forming around the sides.
Once the thickened milksyrup suddenly begins to foam, it’s almost done.
Keep cooking until the foam subsides and the dairy has condensed to exactly 2 cups.
Pour into an airtight container, seal to prevent evaporation and refrigerate up to 1 month.
To mimic the consistency of canned milk, bring to room temperature before using.
You’ll need all of this recipe. it for
For the pie Whisk together the egg yolks, lime zest, juice and the 2 cups of sweetened condensed milk in a 3-litre pot. Cook over medium-low heat, whisking gently to form a custard that is steaming hot, about 5 minutes.
Increase the heat to medium; cook until the custard begins to bubble, about 5 minutes more (it won’t seem thick).
Pour into the prepared crust and refrigerate uncovered until cold and firm, at least 4 hours (covered loosely in plastic, the pie can be refrigerated for up to 24 hours). For the topping Combine the sugar, salt and cream in the bowl of a stand mixer fitted with the balloon-whisk attachment.
Beat on medium-low speed for a minute to dissolve the sugar, then increase the speed to medium-high; beat until the cream is thick and forms stiff peaks… about 5 minutes.
Transfer to a pastry bag fitted with a large tip; pipe decoratively on the pie. Wipe the knife between cuts.