Posted on Saturday, 12th February 2011 by Grace Massa Langlois
I’ve been drooling over Mowie’s Oreo® Key Lime Pie since he shared his recipe last fall. Unfortunately getting Key Limes in my area has proved to be quite difficult. Imagine my surprise when I finally spotted (or so I thought) a precious few at my local market.
I prepared my Oreo® Crust, popped it in the oven and proceeded to begin working on my filling. But immediately I knew there was a problem!
The more I looked at my limes the more I thought something wasn’t right (I wish I would’ve realized this before leaving the market). I recalled a conversation I had a few months back with one of the market employees.
At the time I wanted to know if the market ever stocked them, what they looked like and what the difference was between the Key Lime and the regular Persian Lime. The conversation pretty much went like this, “Yes we stock them but very rarely”, “They sell out very quickly” and “You will be able to spot them because they’re smaller (about 1 to 2 inches in diameter) than the regular limes”.
Obviously when I was at the market that day and noticed the sign for “Key Limes” I was thrilled. So much so, that I couldn’t fill my bag quickly enough with the rare emerald gems. In my excitement I didn’t realize that what I was putting in my basket wasn’t the coveted Key Limes at all, but merely the regular Persian Limes.
A few choice words later I placed a call to the market and learned that “We ran out of key limes” and “Oops we forgot to remove the sign over the basket!” Oy vey! But then he added, “But I have good news! We do have one bag tucked away in the back”. Well at that point it was 7:15 pm, the market closed at 8 and I had no vehicle (I live with two teenagers. Need I say more?).
Now what? I could’ve tucked everything away and prepared my filling and assembled the pies the next day but I’ve been waiting a very long time to indulge in an Oreo® Key Lime Pie.
Want to know my description of a good friend? Someone who drives halfway across town on a super tight schedule to pick up key limes and delivers them to your doorstep!
What an ordeal! Finally, after months of waiting and drooling, and an evening of scrambling, I finally satisfied my craving and enjoyed (immensely I might add) an Oreo® Key Lime Pie. Wow, Mowie! You were right when you described this dessert as “pure bliss on a plate!” Creamy, tangy, smooth filling with an Oreo® Crust and a large dollop of fluffy sweetened whipped cream. Absolutely divine.
Thank you, Oreos.
Thank you, Canadian market for key limes in February.
Thank you, good friend.
And most of all, thank you, Mowie!
Oreo® Key Lime Pie
- Oreo® Crust
- Key Lime Filling
- Sweetened Whipped Cream
- 160 g (16) Oreo® biscuits, finely crushed
- 100 g (7 tablespoons) unsalted butter, melted
- Preheat oven to 175° C (350° F). Grease 6 10-cm X 4.45-cm (4-inch X 1¾-inch) springform pans, set aside.
- In a food processor, pulse Oreo® biscuits until finely ground.
- Add the melted butter and process to moisten.
- Divide mixture evenly between springform pans (about 2 tablespoons per pan). Pat biscuit mixture into each pan, pressing firmly into bottom and about 1.27-cm (½-inch) up the side of each pan.
- Place the cookie-lined springform pans on a baking sheet, bake, rotate baking sheet halfway through baking, for 10 minutes. Transfer springform pans to a wire rack to cool completely before filling.
Key Lime Filling
- 5 large egg yolks
- 450 ml (1¾-cup) sweetened condensed milk
- 125 ml (½-cup) freshly squeezed key lime juice (approximately 18-20 key limes)
- Preheat oven to 175° C (350° F).
- In a medium-sized bowl, whisk together the egg yolks and sweetened condensed milk.
- Gradually add the key lime juice, whisking to combine.
- Pour into the individual, prepared, cooled crusts (evenly dividing key lime mixture between pans). Place springform pans on a baking sheet.
- Transfer baking sheet to oven and bake pies until the centre of each pie is set but still quivers when the tin is nudged, about 15 minutes.
- Transfer springform pans to a wire rack to cool completely.
Serving Oreo® Key Lime Pie
- Sweetened Whipped Cream
- Confectioners’ sugar
- Zest from 1 Key Lime, for garnish
- Shortly before serving, prepare sweetened whipped cream.
- Spoon a dollop of sweetened whipped cream onto each pie; dust with confectioners’ sugar and garnish with key lime zest. Serve immediately.
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Tags: after school treat, afternoon tea, brunch, cake, cakes, cookie crust, custard pies, dessert, desserts, food, food photography, food photos, individual dessert, individual desserts, key lime, oreo cookies, pie, pies, quick desserts, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Recipes