Stovetop key lime pie
While living in a tiny mountain town in Mexico I realized the local shops had all the ingredients for key lime pie. I grabbed two packages of Gamesa Ricanelas (cinnamon flavored cookies), key limes, La Lechera condensed milk, butter, and sugar. Key lime pie is thought of as a summer dish but El Salto winter nights proved ideal for chilling it outside. Hey, your dessert, your rules.
Stovetop key lime pie
Servings: 8
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients
5 tbsp butter
11 sheets graham crackers (~1 ¼ cups crumbs)
¼ tsp cinnamon
1 tbsp white sugar
4 large egg yolks
4 tsp grated lime zest (~4 limes)
½ cup fresh lime juice (~4 limes)
1 15-oz can condensed milk
Directions
Have you read my guide on how to bake on a stovetop? It’s a good place to start! Otherwise, you can use a conventional oven and a shallow 9” pie dish. Pre-bake the crust by itself at 325°F for 15 minutes, then bake the filled pie another 15 minutes.
Melt butter in a heavy-bottomed nonstick 9” skillet on low heat.
While butter is melting, crush graham crackers by sealing them in a gallon ziplock bag, running them over with a rolling pin until they resemble fine sand.
Stir graham cracker crumbs, cinnamon, and sugar into the buttered skillet and mix with a rubber spatula until evenly combined. Using the bottom of a measuring cup, press the crumbs tightly and evenly across the skillet bottom, forming the crust 1.5” up the sides of the skillet.
Whisk egg yolks and lime zest about 30 seconds until light green. Whisk in condensed milk and lime juice until well combined. Let sit 5 minutes to thicken.
Pour lime mixture into the prepared crust. Cover tightly with a preheated lid and cook on very low heat for 10-15 minutes or until the crust smells sweet and fragrant. Do not overcook. Refrigerate (or leave out) overnight before serving.
Tips
This can also be done by nesting a traditional pie tin in a dutch oven on medium-low heat for 15 minutes. Use a metal trivet to raise the pie. If the pie contacts the bottom of the dutch oven it will burn!
Regular limes will work just fine. My partner is a Florida boy and swears he can tell the difference, but I cannot.
What to do with four egg whites? Try this recipe for Japanese souffle pancakes!