Key Lime Pie
User Reviews
5
Key Lime Pie
Description
The Key Lime Pie begins with a buttery graham cracker crust baked until golden, providing a crisp yet tender base for the tangy filling. The filling combines sweetened condensed milk with egg yolks, then is thickened with key lime juice, giving a tart contrast negated by the sweet creaminess. Baking lightly sets the filling while leaving it slightly wobbly in the center, preserving a smooth and luscious texture.
The chilled pie is topped with whipped cream sweetened with powdered sugar and vanilla, then garnished with lime zest and optional slices for an additional layer of bright citrus aroma. This combination delivers a harmonious balance of sweet and sour flavors and a creamy mouthfeel.
Serve this pie well chilled, making it a refreshing option after rich meals or on warm days. The sturdy graham cracker crust holds the filling firmly, allowing clean slices and ease of serving. Preparing the crust and filling separately and allowing adequate refrigeration helps develop flavors and firm up the texture.
Essential kitchen tools include a 9-inch pie plate, whisk, mixer, and airtight storage for chilling. This pie benefits from resting overnight to fully set.
Ingredients
Crust Ingredients
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons sugar
Filling Ingredients
- 14 ounces sweetened condensed milk (1 can)
- 4 egg yolk
- 2/3 cup lime juice fresh or bottled, key lime
Topping Ingredients
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lime zest for garnish
- lime slices for garnish (optional
Instructions
- Heat the oven to 350°F. Begin by preparing the crust. In a medium bowl combine the graham cracker crumbs, melted butter, and sugar.
- Mix until the graham crumbs are thoroughly coated with the butter.
- Press the crumbs into a 9-inch pie plate. Bake for 10 minutes, or until the crust is golden brown all over. Remove the crust from the oven to cool, and leave the oven on.
- Next, prepare the filling. In a large bowl combine the condensed milk and egg yolks.
- Whisk until thoroughly combined, then add the lime juice and whisk until the mixture begins to thicken slightly, about 1 minute.
- Pour the filling into the prepared pie crust and lightly tap the plate to release any air bubbles.
- Bake for 10-15 minutes, or until the filling is set around the edges and slightly wobbly in the center. Remove from the oven and cool to room temperature, then cover the pie with plastic, or store in an airtight pie container, and refrigerate for at least 8 hours or overnight.
- When you are ready to serve prepare the topping. In the work bowl of a stand mixer fitted with a whip attachment, or in a medium bowl with a hand mixer, combine the heavy cream, powdered sugar, and vanilla.
- Mix on low speed for 30 seconds to combine the powdered sugar, then increase the speed to high and whip until soft peaks form, about 1 minute.
- Spread the whipped cream on the pie.
- Garnish with lime zest and lime slices, if desired.
Notes
- Use a 9-inch pie plate for proper crust fit and baking.
- Chill the pie for at least 8 hours or overnight for best texture and flavor development.
- Tools needed include mixing bowls, whisk or mixer, and plastic wrap or airtight container for refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 181mg | 60% |
| Sodium | 109mg | 5% |
| Potassium | 90mg | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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