Key Lime Pie
User Reviews
5
Key Lime Pie
Description
The Key Lime Pie recipe combines sweetened condensed milk with fresh lime juice and eggs to create a tart yet creamy filling set in a graham cracker crust. The filling is gently mixed and baked briefly to maintain a wiggly, pale appearance without browning. The use of authentic key lime or a similar lime juice brand ensures the distinctive citrus aroma and flavor. Once baked and cooled, the pie is chilled thoroughly before serving.
The texture is creamy and custard-like, smooth with a slightly firm set that holds its shape when cut. The graham cracker crust adds a crumbly and slightly sweet base that complements the tart filling. The recipe also suggests making whipped cream from scratch using heavy cream, powdered sugar, and vanilla to garnish the pie and add a soft, light topping.
This Key Lime Pie functions well as a refreshing dessert during warmer months or any time a citrus dessert is desired, pairing nicely with coffee or simply enjoyed on its own. The chilled custard and crisp crust create a pleasant contrast suitable for a casual or slightly more dressed-up dessert occasion.
Careful mixing to avoid over-beating and watching the baking time closely helps the filling set perfectly without becoming watery or overdone. Adjustments to sweetness can be made by adding more sweetened condensed milk if desired. Storing the pie refrigerated after baking is essential to maintain its texture and freshness.
Ingredients
- inch Graham Cracker Crust homemade works fantastic too, prepared
- 21 oz sweetened condensed milk
- 2 egg large
- 8 oz lime juice Nellie and Joe's Key West brand
- 1 lime sliced thin to garnish
HOMEMADE WHIPPED CREAM
- 1 cup heavy whipping cream
- 3-4 TBSP powdered sugar
- 1 tsp vanilla extract pure
Instructions
- Pre-heat oven to 350 degrees F.
- Gently mix eggs and condensed milk with a hand mixer.
- Continue to beat on LOW while SLOWLY adding lime juice. Mix until juice has been incorporated into the filling.
- If the filling seems extra watery, or if you'd like a slightly sweeter pie, add an extra TBSP or two of sweetened condensed milk and mix.
- Pour into prepared graham cracker pie crust. If using a homemade crust, bake until golden and cool before adding the custard. If using store-bought, pour it right in.
- Bake at 350 F for 10-15 minutes. Mine is typically perfect after 14 minutes. Filling will be wiggly and pale. (should not be browned at all) Allow to cool completely on a cooling rack then transfer to fridge for a minimum of 3/4 hours. May chill overnight if desired.
- If making the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip.
- After they've had time to chill (approx. 10-15 min) add the heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
- Place bowl in fridge until ready to decorate. Pipe onto the pie using a star tip and piping bag or simply serve a dollop of fresh whipped cream on each slice. Thinly sliced lime wedge make a pretty garnish.
Notes
- Use a prepared graham cracker crust, homemade or store-bought, for best results.
- Cool the pie completely on a rack before chilling to allow the filling to set properly.
- Whip heavy cream cold, using chilled equipment, for the best homemade whipped cream texture.
- Make sure to slowly add lime juice to avoid curdling the filling.
- Chill the pie for at least three to four hours before serving to ensure it is fully set.
- Adjust sweetness by adding extra sweetened condensed milk if the filling appears too tart or watery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 106mg | 35% |
| Sodium | 122mg | 5% |
| Potassium | 355mg | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 244mg | 24% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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