KEY LIME PIE is a uniquely American dessert and is the official pie of the Florida Keys where there is also an annual Key Lime Festival to celebrate the uses of Key Lime in food, drink and culture. Its fame is all in the special characteristics of the lime which has a strong aroma and turns yellow when ripened. Unfortunately, the Florida Keys lime has a limited season and yield, but this dessert doesn’t suffer one bit from being made with any variety of lime you have available.
Key Lime Pie is a great alternative to traditional holiday desserts and can be made in many ways – from biscuit base to pastry crust, meringue topping to whipped cream and countless variations in between.
In this recipe I’m using Seedman’s Blue Ice OG, as its soft citrusy orange and lemon profile, enhances the dessert whilst adding some contrast. Not only is the Blue Ice strain reputed for its medicinal impacts, it is also a great stress buster that’s relaxing on both the mind and the body.
The key to this recipe is simplicity – it’s easy to make, using only a handful of ingredients. Check out the video showing you how to make this recipe.
You’ll need a 25cm flan dish, stand mixer or hand whisk, small hob pot or microwave bowl and a spatula.
- 120g butter
- 225g gingerbread biscuit
- Grated zest of 3 limes
- Juice of 5 large limes
- 3 large egg yolks
- 400g sweetened condensed milk
- 2 tbsp infused Blue Ice OG canna-oil
- Lime strips and whipped cream for decorating
Prepare the Biscuit base
Set your oven to 180c
On the lowest hob or microwave setting, melt the butter. When melted, remove and set aside.
Crush the biscuits, but not completely as you want to have a bit of crunch in the base. Now transfer the biscuit to a bowl. Pour the melted butter over the biscuits and stir to combine.
Transfer this mixture to the flan tin and evenly distribute it on the base and up the sides of the tin.
Put in the oven to bake for 12 minutes. It should be slightly crispy and golden brown.
Prepare the pie filling
While the biscuit base is cooking, make the pie filling.
Using a stand mixer or an electric hand mixer, combine the egg yolks and lime zest and whisk for 2 minutes. The mixture will have thickened.
Add the condensed milk and 2 tablespoons of the canna-oil and whisk again, but this time for 4 minutes.
Now it’s time to add the final ingredient – lime juice. Add to the mixture and whisk at a gentle speed for 20 seconds. Pour directly onto the biscuit crust and, using a spatula spread out evenly on the flan base.
Pop it in the oven and cook for 20 mins. It should feel springy to touch.
Decorate with the rind of a lime and a dollop of whipped cream.
Dosage: 2 tablespoons of canna oil (using 7 grams of Blue Ice OG bud infused with 1¼ cups of unflavoured coconut oil) will provide, 9.80mg of THC per slice for 10 portions.
Don’t be limited to using the traditional graham crackers. There’s a wide variety of other sweet biscuits on the market, and you can even use your own home-made ones. I added spices to the biscuit-butter base to embrace the mood of the festive season! You can add cannabis butter to the base too.
For good presentation of your key lime pie, before baking, put a sheet of foil over the top of the base of a similar size flan tin, then place it on top of the original flan to create a lid. This ensures the pie keeps its yellow colour and doesn’t go brown on the top.