I inherited some limes from my workplace's Frozen Drink Friday happy hour, and made a key lime pie. This is probably my first deliberate endeavor into slightly more gluten-free baking. I had some almond flour left over from my macaron-making adventures (which turned out to be quite dissatisfactory, and is the reason why no mention of it has been made) and decided to incorporate it into the key lime pie, which traditionally has a graham cracker crust. I also happened to have some ginger at home, which is probably one of my favorite spices which unfortunately gets little use in my kitchen. I grated some into the crust mixture, and voila – spicy, nutty, tart flavor explosion.
What you see here though, was actually my second attempt at a key lime pie using this recipe. For my first attempt, I tried to avoid using condensed milk and used rehydrated powdered milk instead but that didn't end up so well.
The pie filling was crumbly and powdery, and nothing like the silky texture I was hoping for. But I knew I found a winner with the ginger almond crust and I simply had to try again, even if it meant going to the store and buying a can of condensed milk for the express purpose of this pie. (And you know I’m not terribly fond of purchasing recipe-specific ingredients since it leads to wastage.)
Fortunately my second attempt turned out much better. The pie filling, with its simplicity of ingredients, really is fail-proof. It’s smooth and tart, and contrasts well with the nutty crust. I like that the crust is not just a base for holding the pie filling, but actually contains a unique flavor of its own. Its texture is a little chewy, somewhat resembling a granola bar. It is modifiable to be entirely gluten-free if you so desire, but not in an overt way that might put off food purists.
Key Lime Pie with Ginger Almond Crust
Makes one 9-inch pie
1/2 cup almond flour/meal
1/2 cup all purpose flour (Feel free to use all almond flour or change around the proportions a little bit as long as you use 1 cup of flour eventually)
2 tbsp butter, softened.
1.5 tbsp fresh grated ginger root
2 tbsps honey
30g brown sugar
Heat oven to 350 F. Line an 9-inch round pan with parchment paper, or use a pie dish if you have one. Mix all the ingredients together into a clumpy mix. Use your hands to mix it more evenly, if necessary. Press into the base of round pan. Bake for 10 minutes until edges of the crust is very lightly browned. Leave to cool.
2 egg yolks
1 tbsp grated lime zest
1/2 cup lime juice (I used the juice of two large limes)
1 (14 oz) can of condensed milk
Mix egg yolks, lime zest, and lime juice. When mixture is homogenous, stir in condensed milk. Pour mixture into crust and bake at 350 F for 15 minutes. The pie filling should still be glossy and wet. Let it cool out of the oven, and then refrigerate at least a couple of hours so the pie filling sets.