Key Lime Pie
User Reviews
4.9
Key Lime Pie
Description
This Key Lime Pie recipe begins with a graham cracker crust made from crushed graham crackers, sugar, and melted butter, baked briefly to set. The filling blends softened cream cheese, sweetened condensed milk, freshly squeezed key lime juice, and lime zest to create a rich, tart custard.
Once poured into the crust, the filling is baked again briefly, then cooled and chilled to develop a firm, creamy texture. The final touch is a whipped cream topping made from heavy cream, powdered sugar, and vanilla, beaten to stiff peaks and spread over the chilled pie for a light contrast.
The pie offers a blend of creamy and tangy flavors with a crisp, buttery crust. The key lime juice provides a distinct citrus note more intense than common limes, giving the pie its characteristic bright profile.
This dessert is suitable for summer meals or anytime a refreshing citrus pie is desired. It can be prepared ahead, with the crust and filling made separately and assembled before baking. Leftovers keep well refrigerated for several days, and the pie freezes for extended storage when properly wrapped.
Ingredients
Graham Cracker Crust:*
- 1½ cups graham crackers 150g), (about 12 full sheets, crushed, ground
- 1/3 cup granulated sugar (67g)
- 6 Tablespoons butter (86g), melted
Key Lime Filling:
- 2 ounce cans sweetened condensed milk
- 4 ounces cream cheese , softened (full fat)
- ¾ cup lime juice 170g, key lime
- lime or 4 key limes, zest from 2 regular limes
Whipped Cream Topping:
- 1 cup heavy whipping cream (227g)
- 1/4 cup powdered sugar (30g)
- 1/2 teaspoon vanilla extract
Instructions
- Graham Cracker Crust: Preheat oven to 350F (180C). Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes. Remove from oven and allow to cool.
- Key Lime Filling: Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth. Pour into prepared graham cracker crust.
- Bake in preheated oven for 10 minutes. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
- Whipped Cream Toppings: Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute. Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.
Notes
- Use key lime juice for authentic flavor; regular limes are less intense and have more seeds.
- For a variation, substitute the graham cracker crust with a gingersnap cookie crust using specified quantities.
- The crust and filling can be made ahead and refrigerated separately before baking and assembly.
- Leftover pie keeps in the refrigerator for 3 to 4 days for best taste.
- Freeze the fully cooled pie wrapped with parchment, plastic wrap, and foil for up to 3 months; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 157mg | 7% |
| Potassium | 78mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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