Key Lime Pie
User Reviews
5
Key Lime Pie
Description
This pie begins with a graham cracker crust made by combining graham cracker crumbs with granulated and light brown sugar, then mixing in melted salted butter. The crust is pressed into a pie pan and chilled while preparing the filling. The filling consists of sweetened condensed milk blended with egg yolks and freshly squeezed or bottled key lime juice. This is whisked until slightly thickened.
Pouring the filling into the chilled crust, the pie is baked at 350°F until the edges are set and lightly golden while the center remains slightly jiggly when moved. After cooling completely, the pie is refrigerated and topped with whipped cream sweetened with powdered sugar and flavored with vanilla extract. This topping adds a smooth, light contrast to the tangy filling.
Key Lime Pie balances bright, citrus acidity with smooth sweetness, complemented by a buttery, crumbly crust. It is typically served chilled as a refreshing dessert.
The recipe emphasizes using 2 cups of sweetened condensed milk rather than two full cans, affecting sweetness and texture. Key lime juice can be fresh or bottled; fresh requires a large quantity of limes and a method like a garlic press for efficient juicing. Pie plates of varying sizes can be used, adjusting baking time accordingly. The pie stores 3-4 days covered in the refrigerator. It also freezes well for up to one month wrapped tightly; thaw in the refrigerator overnight before serving. Whipped cream is best added fresh, as freezing may affect texture.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 7 Tablespoons butter melted, salted
Filling
- 2 cups sweetened condensed milk
- 6 large egg yolk
- ⅔ cups lime juice key lime
Whipped Cream Topping
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and prepare your graham cracker crust.
Graham Cracker Crust
- In a medium-sized bowl, stir together graham cracker crumbs and sugars.
- Add melted butter and stir ingredients together until well-combined and all crumbs are moistened.
- Press crumb mixture into bottom and up the sides of a 9.5" pie pan. Set pie crust in the refrigerator to chill while you prepare the filling.
Filling
- Combine condensed milk (note that you are using only 2 cups and not 2 full cans!) and egg yolks in a large bowl and whisk until well combined.
- Add key lime juice and whisk well, until slightly thickened (about 2 minutes).
- Pour into pie crust and bake on 350F (175C) for 18-20 minutes. When finished baking, the crust may be turning a deeper golden brown, the edges of the pie will be firm/set and the center will still be slightly jiggly when jostled.
- Remove from oven and allow to cool completely before transferring to refrigerator. Once cooled, transfer to the refrigerator and chill at least 6 hours (preferably overnight) before serving.
Homemade Whipped Cream Topping
- Before serving the pie, prepare the whipped cream.
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer and stir on medium-low speed for 20 seconds, then gradually increase speed to high and continue to beat on high speed until mixture is thick, fluffy, voluminous and billowing ("stiff peaks" stage).
- Pipe or spread whipped cream over chilled pie (I used an Ateco 848 tip for the piping in the photos). Slice and serve.
Notes
- Use 2 cups of sweetened condensed milk (about 1½ 14-oz cans) rather than two full cans to achieve proper filling consistency.
- You can use fresh or bottled key lime juice; fresh requires about 20-24 limes and a garlic press for efficient juicing.
- The pie can be made in 8.5", 9", or 10" pie plates, adjusting baking time based on size to ensure proper doneness.
- Store covered in the refrigerator for 3-4 days; freeze tightly wrapped for up to one month and thaw overnight refrigerated before serving.
- Whipped cream topping is best added just before serving, as freezing can firm it up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 434kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 169mg | 56% |
| Sodium | 225mg | 9% |
| Potassium | 300mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 44g | 88% |
| Vitamin A | 791IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
