Traditional Key Lime Pie Recipe
User Reviews
4.8
Traditional Key Lime Pie Recipe
Description
The Traditional Key Lime Pie Recipe features a smooth custard filling created by combining grated key lime zest, egg yolks, sweetened condensed milk, and fresh key lime juice. The pie filling thickens slightly at room temperature before baking in a crisp graham cracker crust that includes brown sugar and melted butter to achieve a balanced sweetness and crunch. Baked until the center is just set but still slightly wobbly, this pie develops a silky texture once chilled. The crust is pressed firmly and baked ahead for sturdiness, preventing sogginess from the filling.
The topping is a whipped cream made from heavy cream, powdered sugar, and vanilla, adding a light, airy contrast to the tart pie beneath. This pie is ideally refrigerated for several hours, allowing flavors to meld and the custard to fully set, resulting in an elegant balance of tart and sweet. It can be made a couple of days in advance and stored refrigerated, with serving preferences including adding the whipped cream topping just before serving.
The recipe suggests using key lime juice and zest for authentic flavor; however, if unavailable, bottled key lime juice or regular lime and lemon juice can be used as substitutes. The pie can be frozen by first freezing uncovered, then wrapping securely for up to a month, with thawing done overnight in the refrigerator to retain texture and flavor.
Ingredients
For the Lime Filling:
- 4 teaspoons key lime zest, grated
- 4 egg yolk
- 14 ounces sweetened condensed milk
- ½ cup lime juice fresh, key lime
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (approximately 14 full graham crackers)
- ⅓ cup light brown sugar
- ½ cup butter melted, unsalted
- Pinch salt
For the Whipped Cream Topping:
- 1½ cups heavy cream chilled
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.
- Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.
- Make the Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, a small amount at a time, then the vanilla extract, while continuing to whip the cream until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.
Notes
- Use bottled key lime juice like Nellie & Joe's if fresh key limes are unavailable; you may substitute regular lime zest if necessary.
- The pie can be made up to 2 days ahead; add the whipped cream topping just before serving for best texture.
- Store the pie refrigerated loosely covered with plastic wrap for up to 3 days.
- For freezing, freeze the pie uncovered until solid, then wrap well with plastic wrap and foil or a freezer-safe bag; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 194mg | 65% |
| Sodium | 189mg | 8% |
| Potassium | 272mg | 6% |
| Sugar | 41g | 82% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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