Key Lime Pie
User Reviews
5
Key Lime Pie
Description
The Key Lime Pie recipe starts with a crust of graham cracker crumbs mixed with melted butter, sugar, and a pinch of sea salt, pressed into a 9- or 10-inch pan and par baked until firm and lightly browned. The filling is whipped egg yolks light and fluffy, then combined gently with sweetened condensed milk, fresh key lime juice, and zest to preserve a creamy texture. After pouring into the crust, the pie bakes at 350°F just until set, avoiding overcooking to retain creaminess.
Once cooled and chilled thoroughly, the pie takes on a firm yet smooth consistency with vibrant lime flavor and subtle sweetness. The whipped cream topping adds richness, while the raspberry coulis offers a contrasting fruity note and color. This dessert brings refreshing citrus aroma and tang balanced by the crunchy graham cracker base.
This recipe recommends using fresh lime juice and whipped egg yolks for best texture, with options to adjust lime intensity. It can be prepared a few days in advance for convenience. Storage involves refrigeration covered tightly to maintain freshness; freezing is not advised as it may liquify but can be enjoyed slightly frozen for texture variation.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter unsalted, melted
- 2 tablespoons sugar
- pinch salt sea salt
For the Pie:
- 6 egg yolk
- 28 ounces sweetened condensed milk
- ½ cup key lime juice fresh
- 1 tablespoon key lime zest
For the Toppings:
- 1/2 whipped cream recipe
- 1/2 raspberry coulis recipe
Instructions
- Preheat the oven to 325°.
- Add the graham crackers, butter, sugar, and salt to a food processor and pulse on high speed until combined.
- Transfer the mixture to a 9” or 10” pan and form it completely into the pan.
- Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.
- Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.
- Next, on medium speed, mix in the condensed milk, key lime juice, and zest just until combined.
- Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes, just until set.
- Cool at room temperature for 10-12 minutes then transfer the pie and completely cool in the refrigerator for 3 hours or until firm.
- While the pie is cooling, add heavy cream, sugar, and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed about 3 to 4 minutes. Add to a piping bag or keep in a bowl and chill.
- Raspberry sauce: Add all ingredients to a small-sized pot over medium heat and cook until thick and jammy, about 15 minutes. Strain and chill.
- Garnish the pie with whipped cream and serve with raspberry sauce.
Notes
- Whip egg yolks until light and fluffy before adding other filling ingredients to ensure creamy texture and proper setting.
- Both 9- and 10-inch pie pans are suitable; a 10-inch pan yields a slightly thinner filling layer.
- Press crust evenly into the pan with the back of a spoon for uniform thickness.
- Mix filling ingredients gently just until combined to avoid deflating the whipped yolks.
- Extra filling from a 9-inch pan can be baked separately in a ramekin for an additional small dessert portion.
- Make the pie up to three days ahead for optimal flavor and firmness.
- Store covered in the fridge up to five days; freezing is possible but may alter texture upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 795 kcal
% Daily Value*
| Calories | 795kcal | 40% |
| Carbohydrates | 93g | 31% |
| Protein | 13g | 26% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 281mg | 94% |
| Sodium | 261mg | 11% |
| Potassium | 518mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 79g | 158% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 362mg | 36% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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