The Best Key Lime Pie Recipe
User Reviews
5
The Best Key Lime Pie Recipe
Description
The Best Key Lime Pie Recipe begins with a crust of finely crushed graham crackers combined with melted salted butter, pressed evenly in a pie pan, and baked briefly to set. The filling is a custard created by whisking sweetened condensed milk, fresh lime juice and zest, and egg yolks. This mixture is poured into the warm crust and baked until it achieves a set but slightly jiggly center, characteristic of key lime pies.
The filling's texture is smooth and creamy, with bright lime flavor offset by the sweetness of condensed milk and the richness of egg yolks. Cooling and chilling the pie enhances the texture and flavor fusion. Whipped cream sweetened with powdered sugar can be whipped to stiff peaks and optionally served atop the pie for contrast.
Using freshly squeezed lime juice, preferably from key limes, maximizes the authentic citrus tang. The crust can be made from about 1 2/3 cups of finely crushed graham crackers, and it’s important not to over-process crumbs to maintain texture. To keep the whipped cream stable when serving at room temperature, a stabilized whipped cream recipe is recommended. Leftover condensed milk from the filling can be repurposed in other recipes such as Thai iced coffee.
Ingredients
For Crust
- 1 ⅔ cups graham cracker crumbs freshly crushed, very fine
- 7 TB butter melted, salted
For Filling
- 20 oz sweetened condensed milk
- ⅔ cup lime juice plus zest of 4 small limes (or 2 large limes, freshly squeezed
- 4 large egg yolk
Optional Whipped Cream
- 1 cup heavy whipping cream very cold
- ¼ cup powdered sugar
Instructions
- Make the Crust: Preheat oven to 350F, with rack on lower-middle position. Thoroughly combine graham cracker crumbs and melted butter until it can hold together. Press evenly and firmly into the bottom and sides of a 9-inch pie pan. Bake 6 minutes, remove from oven (keep oven on) and set aside to cool a bit while you make the filling.
- Make the Filling: Combine sweetened condensed milk, lime juice, and egg yolks in a bowl and hand-whisk until mixture is fully incorporated. Gently pour filling into baked crust, using rubber spatula to even out the filling.
- Bake 22-23 minutes or until center feels set when lightly touched. Pie will jiggle when lightly shaken, but should have consistency of a set custard. Cool pie completely on wire rack before chilling.
- Make Whipped Cream: Place the beaters of a hand-mixer and a steel bowl in freezer for a few minutes, to get them really cold.Pour cold heavy whipping cream and powdered sugar into cold bowl, and whip until stiff peaks form (some recipes call for soft peaks, but I've found that stiff peaks work best for retaining shape) - don't worry if it seems a little over-whipped. Transfer whipped cream into a piping bag or frosting tool. Pipe whipped cream along edges and center of pie.If desired, garnish with lime zest and lime slices.
- Cover pie (a second pie pan, inverted over the top works great, or use a pie carrier with lid) and chill until ready to serve.
Notes
- Use only freshly squeezed lime juice for authentic flavor; key limes preferred but regular limes work.
- Crush about 13 whole graham cracker sheets finely, avoiding over-processing to maintain texture.
- Store finished pie chilled; to keep whipped cream topping stable at room temperature, use a stabilized whipped cream recipe.
- Leftover sweetened condensed milk can be used in drinks like Thai iced coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 480kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 179mg | 60% |
| Sodium | 290mg | 12% |
| Potassium | 365mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 1036IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 261mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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