Loki Key Lime Pie Recipe

Ingredients

• 115 g Unsalted Butter (softened, cut into cubes)
• 60 g Icing Sugar (for the pastry, sifted)
• 1 Large Egg (room temperature)
• 190 g All‑Purpose Flour (for the pastry)
• 1 g Salt (pinch, for the pastry)
• 1 packet Lime Flavored Jell‑O (85 g packet, lime flavor)
• 120 ml Hot Water (just enough to dissolve Jell‑O)
• 395 g Sweetened Condensed Milk (one 14‑oz can)
• 120 ml Cold Water (helps the Jell‑O set faster)
• 2 Limes (peeled and sliced into even segments for candied garnish)
• 200 g Granulated Sugar (for the candied lime syrup)
• 240 ml Water (for the candied lime syrup)
• 2 drops Green Food Coloring (optional, for bright green candied limes)
• 240 ml Heavy Cream (chilled)
• 15 g Icing Sugar (for sweetening the whipped cream)

Instructions

1. Prepare Shortcrust Pastry

   In a mixing bowl, cream the softened butter with the icing sugar until smooth. Crack in the egg and beat until fully incorporated. Gradually add the flour and a pinch of salt, mixing until the dough just comes together. Form into a ball, wrap in cling film, and chill in the refrigerator for 1 hour.

   Time: PT1H10M

2. Blind‑Bake the Tart Shell

   Roll the chilled dough to about 0.5 cm thickness. Line the tart tin, press the edges, and trim excess. Prick the base with a fork, line with parchment paper, and fill with baking beans. Bake at 350°F for 15 minutes, remove the beans and parchment, then bake another 15 minutes until golden. Cool briefly, then place the shell in the freezer while you prepare the filling.

   Time: PT45M

   Temperature: 350°F

3. Make Lime Jell‑O Filling

   Dissolve the lime Jell‑O packet in 120 ml hot water, stirring until fully dissolved. Whisk in the sweetened condensed milk, then add 120 ml cold water and whisk again until emulsified. If the mixture separates as it cools, whisk vigorously and pass through a fine mesh sieve to remove bubbles. Pour the cooled mixture into the frozen tart shell and refrigerate for 3–4 hours until set.

   Time: PT3H40M

4. Candied Lime Pieces

   Slice the limes in half, then cut into even segments. In a wide saucepan, combine water, green food coloring, and granulated sugar; whisk until the sugar dissolves and the liquid is evenly colored. Bring to a gentle boil, add the lime pieces, reduce heat to a low simmer, and cook for about 45 minutes until the pieces become translucent and glossy. Remove the candied limes with a slotted spoon and place on a wire rack to cool.

   Time: PT1H5M

5. Whipped Cream Frosting

   In a clean bowl, whisk the chilled heavy cream with 15 g icing sugar until soft peaks form. Transfer to a piping bag fitted with a star nozzle.

   Time: PT10M

6. Assemble and Garnish

   Remove the set pie from the tart tin. Pipe generous swirls of whipped cream over the surface. Place a candied lime segment in the center of each swirl. Serve immediately or keep refrigerated until serving.

   Time: PT10M

Nutrition Facts

Calories

310

Protein

3 g

Carbohydrates

38 g

Fat

16 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use a non‑dairy version for dairy‑free)
• Instead of Icing Sugar: Powdered sugar
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Lime Flavored Jell‑O: Unflavored gelatin + lime zest and juice
• Instead of Sweetened Condensed Milk: Coconut condensed milk (dairy‑free)
• Instead of Limes: Key limes for stronger flavor
• Instead of Granulated Sugar: Coconut sugar
• Instead of Green Food Coloring: Spirulina powder (natural)
• Instead of Heavy Cream: Coconut cream (non‑dairy)
• Instead of Icing Sugar: Powdered sugar

Equipment Needed

• Mixing Bowl
• Hand Whisk or Electric Mixer
• Rolling Pin
• 9‑inch Tart Tin
• Parchment Paper
• Baking Beans or Dried Rice
• Oven
• Freezer
• Saucepan
• Wire Rack
• Fine Mesh Sieve
• Piping Bag with Star Nozzle
• Kitchen Scale
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Chill the pastry dough for at least 1 hour before rolling.
• Blind‑bake the tart shell fully to avoid a soggy bottom.
• Allow the Jell‑O filling to set in the refrigerator for 3–4 hours.
• Simmer the candied lime pieces gently for 45 minutes for proper translucency.

Chef Tips from the Video

• For an extra zing, zest a lime into the Jell‑O mixture before chilling.
• Use a kitchen torch to lightly caramelize the whipped cream peaks for a dramatic finish.
• If you prefer a natural green hue, blend a handful of fresh lime zest with a little water and add to the candied lime syrup.

Troubleshooting

Storage

Refrigerator: Store covered for up to 2 days.

Freezer: Freeze the unfilled tart shell for up to 1 month; filled pie can be frozen for up to 3 weeks (defrost in fridge before serving).

Room temperature: Do not store at room temperature for more than 2 hours due to dairy components.

Make-Ahead Tips

• The shortcrust pastry can be prepared up to 2 days ahead and kept refrigerated.
• The Jell‑O filling sets well overnight, making it ideal for make‑ahead.
• Candied lime pieces can be made a day ahead; store them in the syrup in the fridge.

Frequently Asked Questions