For episode 11 of my baking series “From Classic to Iconic”, I decided to make a Key Lime Pie!
I’ve been especially excited to share this recreation, as this particular dessert means something special to me.
It was one of the first desserts I started baking when I was just beginning, and one I used to make with my mom. So I knew Key Lime Pie had to be part of the series!
The main elements of the classic dessert are the crust, custard filling, and whipped cream – all of which I’ve honored in this cake, while adding extra texture through crunch, broken gel, and whipped ganache.
The result is a zesty and balanced interpretation of the classic, refined with a modern design.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
NOTE: When you start baking, begin by preparing the Lime Custard Inserts, Mascarpone Whipped Ganache and Lime Broken Gel, as they need time to set before they can be added to the cake.
While they are setting, you can prepare the other layers to save time.
Day 1
Lime Custard Inserts:
- 400 g sweetened condensed milk
- 180 ml fresh lime juice
- 85 g egg yolks (approx. 4.3 medium egg yolks)
- 1.25 tsp lime zest
Custard Insert inside the cake:
- Preheat the oven to 130°C / 266°F (conventional oven).
- Mix the condensed milk, lime juice, egg yolks and lime zest in a bowl with a hand mixer until combined.
