This pie is a true, mouth-watering treat! Ever since I have known Bob he has been on the hunt for the “perfect” key-lime pie. Most fall short of his expectations … until this glorious recipe came along. Perfection has been discovered! This is a staple dessert and one that Bob always requests. I rarely make it in a 9″ pie pan though. These days I either use small Springform pans or 3 oz Dixie cups. This way Bob can open the fridge, grab a dessert and go. He loves it! Plus, it is perfect for portion control.
Not only is this pie is rich and delicious, it is basically nut-free. The only part that contains nuts is the crust and you could easily remedy that. Sometimes I even make it without the crust. This recipe uses Irish moss and I know that can be challenging to find from time to time. I often make it without the Irish moss and it comes out fine, just not as firm as it could be. In the photos used in this posting, I didn’t use it and you can see that the pie is holding its shape rather well.
Lecithin is also a key ingredient that is used in this pie and I don’t suggest making it without. It adds a creaminess and works as a thickener and emulsifier. You can use soy lecithin which comes in a powder form or sunflower lecithin which is liquid. One other last tid-bit that I wanted to share is that I prefer to use lemon and lime juice together rather than actual key-limes. I noted below in the ingredient list on how to measure it out. With all of that, I will now release you to go play in the kitchen. Have fun and let me know if you try this recipe!