Key Lime Pie
User Reviews
5
Key Lime Pie
Description
This recipe begins with preparing a crust by mixing melted butter, sugar, and graham cracker crumbs, which is pressed into a pie plate and chilled or lightly baked to firm it. The filling combines fresh key lime zest and juice with egg yolks and sweetened condensed milk, whisked until smooth.
The filling is poured into the crust and baked at 350 degrees briefly to set. Key limes impart a distinctive tartness and aroma that distinguishes this dessert, balanced by the rich sweetness of the condensed milk custard.
Once cooled, the pie can be garnished with whipped topping for extra creaminess. It is best served chilled and works well as a refreshing dessert after rich or spicy meals.
The notes explain substitutions if fresh key limes are unavailable, recommending bottled key lime juice or regular lime juice to maintain the necessary acidity and volume for the filling.
Ingredients
For the crust:
- 1/3 cup butter melted
- 1/4 cup sugar
- 1 1/4 cup graham cracker crumbs
For the filling:
- 4 egg yolk
- 6 lime for zesting and juicing, key
- 14 ounces sweetened condensed milk
- lime juice if needed, Nellie & Joe's Famous Key West brand
- whipped topping optional, to garnish
Instructions
For the crust:
- Combine melted butter and sugar in a medium bowl. Stir in crushed graham crackers.
- Spread evenly into 9-inch pie plate and press onto bottom and sides to form an even crust. The bottom of a measuring cup works great for pressing the crumbs firmly into the pie plate.Chill for an hour until firm OR bake at 375-degrees for 5 min and allow to cool before filling.
For the filling:
- Preheat oven to 350-degrees. Zest key limes until there are 2 teaspoons of zest, then juice them. Pour the fresh key lime juice into a 1/2 cup measuring cup.If the 1/2 cup isn't filled, add bottled key lime juice to fill it completely.
- Whisk the egg yolks until they are thick and turn to a light yellow. Use a stand mixer or an electric mixer. Slowly add sweetened condensed milk while mixing on a low speed.
- Gradually add the key lime juice and zest and continue to mix on a low speed just until blended.
- Pour the mixture into the prepared pie shell and bake 15 minutes.
- Remove and let it cool to room temperate then store in the refrigerator until ready to serve.
- Serve with a garnish of whipped topping lime slices and little lime zest, if desired.
Notes
- If fresh key limes or key lime juice are unavailable, use bottled key lime juice as a replacement.
- You can substitute regular lime juice for key lime juice, ensuring you have 1/2 cup total lime juice volume for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 135mg | 45% |
| Sodium | 228mg | 10% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 166mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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