Source: George Geary, CCP, cookbook author | Catégorie: Desserts, Cuisson au four

Key Lime Pie

You will feel like you are in the sunshine of the Florida Keys! If you are unable to locate key limes, regular lime juice will do the trick.

Key Lime Pie


  • Crust
  • 1 1/4 cups graham cracker crumbs, crushed 300 mL
  • 3 Tbsp canola oil 45 mL 
  • Filling
  • 5 large    egg yolks
  • 2 Tbsp     canola oil 30 mL
  • 1/2 cup   granulated sugar 125 mL
  • 1/3 cup   fresh key lime juice 75 mL
  • 2 Tbsp     lime zest 30 mL
  • 2 cups     heavy cream 500 mL


  • 1. Preheat oven to 350°F (180°C). 
  • 2. In a bowl, combine graham crackers and canola oil, press into 9-inch (22cm) pie pan, bake in preheated oven for 12 minutes or until slightly golden brown.
  • 3. In a double boiler, combine egg yolks, canola oil, sugar and lime juice. Cook for 10 minutes over a simmering water bath on medium heat, whisking occasionally until thickened. Remove from heat and add lime zest. Chill this mixture until it becomes thicker, about 20 minutes.
  • 4. Whip cream to soft peaks. Fold about 3/4 of the cream into firmed lime mixture. Pour this into the pre-baked pie crust.
  • 5. Chill until firm, about 30 minutes. Top with remainder cream. 


 8 servings


1 slice


Per Serving

Lipides35 g
Gras saturés16 g
Cholestérol195 mg
Glucides26 g
Fibres1 g
Sucres17 g
Protéines4 g
Sodium90 mg