Rustic key lime pie, from the land of yogurt and honey

March  7, 2011
0 Ratings
  • Makes 1 pie
Author Notes

This is my pie version of the pudding I made last week. When I first baked this, I did not use a water bath. The custard cracked as you can see in the close up, but still tasted delicious. I think the crust is best rolled out very thin. I like the use of graham flour, but have cut it with white whole wheat for a very flaky light result. The custard is tart and wonderful with the honey. Decide how sweet you need this to be, so you have the level right for you. Because you also want the pie crust to remain flaky, I would not suggest you cover the water bath while baking. —Sagegreen

What You'll Need
  • 3/4 cup graham flour
  • 3/4 white whole wheat flour
  • 1 tablespoon light muscovado sugar
  • 1/4 teaspoon sea salt
  • 8 tablespoons unsalted cold butter cut into cubes
  • small glass of well chilled dry white wine (or chilled champagne vinegar)
  • 5 egg yolks, beaten
  • 1/2 cup fresh key lime juice
  • 3 ounces honey (linden, chestnut or acacia) to taste
  • 1/2-1 tablespoons key lime zest, to your taste
  • 1 teaspoon Meyer lemon zest, to your taste
  • 12 ounces thick Greek yogurt
  • wheels of key limes for garnish
  • optional additional garnishes for variation include caraway (or fennel seeds), key lime zest
  • dollops of whipped cream or creme fraice
  1. Be sure to fluff up your flour before measuring and then level off the measuring cup evenly. Combine the flours, sugar, and salt together. Using a pastry blender work in the cold butter.
  2. Sprinkle 2 tablespoons of the cold wine into the flour mix until the dough comes together. Add a third tablespoon if needed, or even a bit more, depending upon humidity. Form a ball, put in a plastic bag and chill for 30 minutes.
  3. Meanwhile combine the egg yolks, juice, honey, zests, and yogurt in a bowl. Mix well. Keep cold. Preheat the oven to 375 degrees.
  4. Roll the chilled dough out in between 2 sheets of parchment paper to form a large circle, as thin as possible,just under a 1/8 of an inch. Line a pie plate with the dough. Cut away the excess along the rim. Using a fork poke the bottom of the crust. You can line the pie crust with parchment and then add pie weights, if you like.
  5. Bake the pie crust for about 15-20 minutes. Then remove the parchment and any weights. Lower the oven to 325 degrees. Pour the yogurt mix into the pie shell.Place the pie within a larger baking pan. Fill that with cool water so it comes up midway to the pie plate. Bake about 50 minutes or until the custard has set and the crust is golden brown. Let cool.
  6. To serve, garnish slices with caraway (which you can first pan toast), key lime wheels and/or lime zest. Include dollops of whipped cream, Greek yogurt, or creme fraiche, too.

See what other Food52ers are saying.

  • healthierkitchen
  • SKK
  • Sagegreen

7 Reviews

healthierkitchen March 7, 2011
this sounds really creative and delicious.
Sagegreen March 7, 2011
Thanks, hk!
SKK March 7, 2011
You are one of the best!
Sagegreen March 7, 2011
You are too kind! I have sooo much to learn.
SKK March 7, 2011
OK, Sagegreen, you have me hooked with this recipe also. Your pudding was amazing.
What does the wine do? Is the crust easy for a non-baker?
Sagegreen March 7, 2011
Thanks, SKK! I first used cold white wine in my zweibel kuchen crust in place of ice water. It provides a balance in flavor which for me simulates speise quark, adding a tangy acidity, taking out any sweet tones. Stay tuned for more tweaking reports before the contest closes....while I try out a few variations with more time later in the week. I have a few crust recipes to test out more fully then. I just made a crust with quark and white whole wheat, and no butter, just olive oil, that is a cinch to make for my onion tart. There are so many experts on this site, it can be daunting...but still I enjoy offering my humble experiments.
Sagegreen March 7, 2011
Usually you might expect a graham cracker crust for a key lime recipe, but I am trying to get the balance of flour partners here adding some graham flour into the mix...will be testing out proportions and process further, too, so this is a work in progress. Stay tuned!