Prep Time: 25 min | Cook Time: 15 – 20 min
Yield: 1 pie
My mom and I teamed up over the weekend to make this pie. I’ve been thinking about the combination of Key Lime and a strawberry or raspberry Port Wine sauce and since she was coming over I was excited to ask for her help with the Meringue.
If meringue sounds a little too ambitious, you could skip this topping or swap it out with a simple whipped cream or cool whip layer.
An easy option instead of the Port Wine sauce could be strawberry ice cream syrup. And you could totally use other berries besides strawberries . If you use another red wine besides Port to make the sauce, just add an extra spoonful of sugar since you would lose that sweetness already in the wine.
This makes about 8 slices and will last in the fridge for 3 days. You can make it the day before an event and keep in the fridge.
Ingredients:
Biscoff Crust:
- 7 oz Biscoff cookies (using the 8.8 oz pack take out about 5 cookies to snack on or use for something else)
- 5 tablespoons melted unsalted butter
- 2 tbsp sugar
Filling
- 3 egg yolks
- 2 teaspoons lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup Key lime juice
Meringue Topping
- 1 tsp. of vanilla
- ½ tsp. cream of tartar
- 8 egg whites
- 1/2 cup sugar
Strawberry Port Coulis
- 1 package fresh strawberries
- 1/3 cup port wine
- 3 tbsp sugar
- 1 tsp fresh ginger – grated
Directions
For the crust: Preheat the oven to 350 degrees F.
Place in a cookies into food processor or blender and process to crumbs. If you don’t have a food processor, place cookies in a large plastic bag; seal and then crush with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling: Meanwhile, using handheld mixer + bowl or an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set.
Guide to Making a Fluffy and Delectable Meringue Topping
To make the meringue, you’ll need an electric mixer with whisk attachment (or handheld mixer) and a pristinely clean and dry metal or glass bowl. Any oil or soap residue will prevent the meringue from staying fluffy. Mom’s advice – use even a metal spoon or spatula to scoop out of bowl and onto pie once finished. Do NOT use plastic or silicone utensils when working with meringue as they tend to have oil remaining even after washing.
- Separate each egg into a ramekin ensuring each yolk gets fully removed to a separate dish. If any egg yolk breaks and gets put in with the whites, you would need to start over so it’s best to break one at a time. Bring egg whites to room temperature.
- In the bowl of your mixer, add egg whites, cream of tarter, and vanilla. Beat on medium until soft peaks form. This means that they curl over when you lift the beaters.
- Add sugar gradually 1 tablespoon at a time while beating on high speed. Continue beating until stiff glossy peaks are formed.
Add meringue to pie while still hot. Fully cover all the way to the edge of the pie dish. Bake for 5-10 minutes until golden brown on top
Cool pie on a wire rack, then refrigerate.
To make the Port Coulis
Add berries, Port wine & sugar to a small saucepan over medium heat. Bring to a boil and drop heat to simmer for 10 minutes. Let cool to room temperature.
Blend until smooth. If you can still see the seeds after blending, run the mixture through a fine mesh sieve to remove the seeds.
Drizzle over each slice of pie before serving.
Enjoy!
Lauren
Cook Pray Eat 