Key Lime Pie
User Reviews
5
Key Lime Pie
Description
This Key Lime Pie recipe begins with a filling that combines egg yolks and freshly grated key lime zest, which are whisked together until lightened. Sweetened condensed milk and lime juice are incorporated to create a smooth custard that thickens as it rests. The crust is made from crushed graham crackers mixed with melted butter and sugar, pressed firmly into a pie plate and baked until fragrant and golden brown.
The filling is poured into the warm crust and fully baked until the center is just set but still slightly jiggly, resulting in a silky, tangy custard texture that contrasts with the crisp crust. After cooling and chilling, the pie is topped with whipped cream sweetened with powdered sugar and garnished with lime zest curls for added brightness.
Key Lime Pie is traditionally served chilled and works well as a refreshing dessert in warm weather. The balance between the tart lime and the sweet cream topping provides a pleasing flavor contrast. The recipe’s measured baking temperatures and times ensure the custard sets properly without curdling.
Ingredients
For the filling:
- 4 large egg yolk
- 4 teaspoons key lime zest grated from 5 limes, plus thin curled strips for garnish
- 1/2 cup lime juice
- 1 (14 ounce) can sweetened condensed milk
For the crust:
- 9 whole graham crackers broken into 1-inch pieces
- 5 tablespoons butter melted
- 2 tablespoons granulated sugar
For the topping:
- 1 cup heavy cream chilled
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325 degrees.
To make the filling:
- In a medium bowl, whisk together egg yolks and lime zest until lightly green, about 2 minutes.
- Whisk in condensed milk until smooth, then whisk in lime juice. Cover and let sit at room temperature until thickened, about 30 minutes.
To make the crust:
- In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers.
- In a medium bowl, combine graham cracker crumbs, butter, and sugar. Pour into a 9-inch pie plate, using the bottom of a measuring cup to press the crust evenly and firmly into the bottom and up the sides of the pie plate.
- Bake until golden brown and fragrant, 15 to 20 minutes. Remove from oven and transfer to wire rack (do not turn off oven).
To assemble the pie:
- Pour thickened filling into warm pie crust. Bake until center is firm but still jiggly when shaken, 15 to 20 minutes. Transfer to wire rack and cool 1 hour.
- Cover pie loosely with plastic wrap and refrigerate until filling is chilled, at least 3 hours or up to 24 hours.
To make the topping:
- In a stand mixer fit with the whisk attachment, or with an electric mixer, whip cream and sugar on medium-low speed until foamy, about 1 minute.
- Increase speed to high until soft peaks form, about 1 to 3 minutes. Spread whipped cream over the top of pie or pipe a design around the edge. Garnish with lime zest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 86mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
