Irish Shortbread Key Lime Pie

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I had recently bought key lime juice when I was in Key West and could not wait to make a Key Lime Pie but as with most things I thought – “How can I give this an Irish spin”? I decided to make an Irish Shortbread Key Lime Pie.  The Irish shortbread crust was delicious with the key lime filling. The shortbread gave the tartness of the key lime filling a sweet buttery texture. The pie was very easy to make and if you do not have Key Limes or Key Lime juice you can substitute with regular limes or lime juice.

Ingredients for Shortbread:

3 cups of flour

1 1/2 cups of cornstarch

1 1/2 cups of confectioners’ sugar

5 sticks or 2 1/2 cups Kerrygold butter ( yes you read that right)

1 Teaspoon vanilla extract

 

Directions:

  1. Mix the butter, sugar and vanilla extract in a mixer until pale and fluffy. Sift the flour and cornstarch and gradually add to the mixture until a soft ball is formed.
  2. Press the dough into the pie pan. I had extra dough left and used the rest to make cookies.
  3. Bake at 325 degrees for 12-15 minutes. You may need to adjust the time.  Shortbread should be pale in color you do not want the crust to be browned.

 

Ingredients for Filling:

3 or 4 ounces of Key Lime juice – depending on how tart you like the filling.

1 – 14 ounce can of condensed milk

4 egg yolks

 

Directions:

  1. Mix condensed milk and egg yolks at low speed.
  2. Slowly add lime juice until well blended.
  3. Pour mixture into shortbread crust and bake for 20 minutes at 350 degrees.
  4. Refrigerate for several hours so filling is firm and completely cool.
  5. Top with whipped cream and enjoy!

 

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