To those Key Lime Pie purists out there, I'm sorry, this recipe is probably not for you. For everyone else, adding a little hint of coriander to key lime pie adds a delightful dimension of flavor that's worth trying the next time you've got little key limes in your possession.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.
- 4.2 ounces freshly squeezed key lime juice (from approximately 20 key limes)
- 1 tablespoon crushed corriander seeds
- 10 whole graham crackers
- 1/2 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 2.5 ounces butter, melted
- 14 ounces sweetened condensed milk
- 4 egg yolks
- 1 teaspoon key lime zest
- 4 egg whites
- 8 ounces granulated sugar
- Pinch of salt
Pour the Key lime juice through a fine strainer into a small saucepan and set it over low heat. Add the crushed coriander seeds (do not use a grinder, or the powder will be too fine) and heat the liquid just until it starts to bubble at the edges. Remove from heat. Cover and allow the seeds and liquid to chill overnight.
Preheat oven to 375°F. Place the graham crackers in the bowl of a food processor with the salt and sugar. Process for approximately 30 seconds, until the grahams are uniform, small crumbs. Add the melted butter and pulse until incorporated. Press the mixture into the bottom and sides of the springform pan (the sides of the crust should only be about 1 1/2 inches). Chill the crust in the fridge for 15 minutes, then bake for 10. Allow the crust to cool completely. Lower the oven to 325°F.
Pour the key lime juice through a fine strainer and discard the coriander seeds. In the bowl of the food processor, combine the sweetened condensed milk, egg yolks, key lime juice, and zest. Run the processor for 10 seconds, then stop, scrape down the sides, and run again for another 10 seconds. Scrape the mixture into the bottom of the cooled crust. Bake at 325°F for 14 to 17 minutes, until it is firm but still jiggles in the center (watch it closely, this pie will set up very quickly). Allow it to cool to room temperature, then place the pie in the fridge to chill down completely, for at least three hours.
Before serving: Preheat the oven on broil and set the oven rack in the middle position. Fill a medium saucepan one quarter full with water. Set saucepan over medium heat, and bring water to a simmer. Combine egg whites, remaining sugar, and pinch of salt in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Pipe or swirl the meringue on the top of the cooled pie and place the pie under the broiler and watch if carefully, the top should brown but not burn, and it changes quickly. Chill for 10 minutes, sprinkle with zest, then serve.