Key Lime Pie Recipe
User Reviews
5
Key Lime Pie Recipe
Description
In the Key Lime Pie preparation, egg yolks are whisked with sweetened condensed milk, key lime juice, additional lime and lemon juices, and zest to create a citrusy, well-balanced filling. Egg whites are beaten separately with sugar until soft peaks form and then gently folded into the filling to add airiness and lightness.
The mixture is poured into a prepared graham cracker crust and baked at 325°F until just set and lightly browned. After baking, the pie cools on a wire rack and is refrigerated for at least 8 hours to fully chill and firm up.
The result is a creamy, tangy dessert with a slightly firm texture contrasted by the crumbly, sweet crust. It is traditionally served topped with whipped cream and lime slices for a fresh, decorative touch. The recipe allows for substitution of regular limes if key limes are unavailable.
The pie should be refrigerated within two hours after serving and can be kept covered in the fridge for up to three days, preserving its texture and flavor.
Ingredients
- 1 Graham Cracker Crust
- 3 large egg separated
- 1 1/4 /4 cups sweetened condensed milk or 1 (14-ounce) can, store-bought
- 1/2 /2 cup key lime juice
- 1/4 /4 cup lime juice
- 1 tablespoon lemon juice
- key lime optional, about 2 teaspoons, zest of 1
- 2 tablespoons granulated sugar
- lime optional, slices
- Whipped Cream
Instructions
- Preheat oven to 325º F.
- Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined.
- Beat egg whites with an electric mixture until they begin to foam. Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed. Gently fold into egg yolk mixture and carefully spoon into the prepared graham cracker crust.
- Bake for 15-20 minutes, until lightly browned and set throughout. Remove from the oven and chill on a wire rack. Lightly cover and place in the refrigerator to chill for at least 8 hours.
- For serving, remove from springform pan, if using, and top with whipped cream and lime slices. Slice and serve.
Notes
- Regular Persian limes can be used as a substitute if key limes are unavailable for juice and zest.
- Refrigerate leftover pie within two hours of serving and consume within three days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 95mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 189mg | 19% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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