Key lime pie

An easy yet brilliant key lime pie recipe that is made from fresh key limes. It’s served with a graham cracker crust and whipped cream!

key lime pie

“Key lime pie. Key lime pie. Key lime pie.”

That is exactly what my husband had been telling me for several weeks. The three of us typically grocery shop together (we can be in and out of there pretty quickly when we disperse and search for the items we’re each assigned to). When we walk through the fresh produce section, we usually walk by the bag of key limes. And so it begins: “Key lime pie. Key lime pie. Key lime pie.”

I finally got the hint (ha!) and made him a key lime pie. Don’t be fooled – this isn’t a difficult undertaking. In the fact, the hardest part about the key is squeezing the bejeezus out of those tiny citrus fruits to harvest as much juice as possible. I left my key limes on the counter a few days too long because two of them dried out before I could use them. Don’t be like me. Buy the limes and use them quickly!

key lime pie

While I enjoyed the pie, I was disappointed at the lack of filling. I expected it to completely fill up my pie pan, but it only came up halfway. The crust also felt too thick, so there was too much crust and not enough filling. I had to fill up the rest of the pie pan with whipped cream. The final ratio of crust to filling to whipped cream was 1:1:1. My idea ratio has a thinner crust, thicker filling, and whipped cream as the dollops (decorations). A good key lime pie should not need too much fluff on top.

key lime pie

Despite its flaws, the taste of the pie was spot on. It was bright and tangy, yet also sweet enough to not garner a pucker face. My husband and I happily ate this throughout the week. Addie seems to have lost her love of pies and didn’t enjoy much of this with us. Oh well – to each their own.

If you make this, I’d recommend cutting the crust in half and considering doubling the filling. You won’t need that much whipped cream either, so you could even cut that in half as well.

Husband’s rating: 4.5 out of 5
Addie’s rating: N/A (she did not have any)
My rating: 4 out of 5

Key lime pie

A super easy key lime pie that is perfectly sweet yet tart
Prep Time30 minutes
Cook Time35 minutes
Chilling time3 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Pies
Servings: 8
Author: Eva Bakes

Ingredients

Filling

  • 4 teaspoons key lime zest grated (from about 10-12 key limes)
  • 4 large egg yolks save the whites for another use
  • 1 14-ounce can sweetened condensed milk
  • ½ cup key lime juice from about 10-12 key limes

Crust

  • 2 cups graham crackers crushed into crumbs (I did this in the food processor)
  • cup brown sugar packed
  • ½ cup (1 stick or 8 Tablespoons) unsalted butter melted
  • pinch salt

Whipped cream

  • 1 and ½ cups heavy cream chilled
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  • Preheat your oven to 350℉

Make the filling

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer or if mixing by hand, beat the lime zest and egg yolks together on medium speed. Add in the sweetened condensed milk, and the lime juice. Set aside and allow the mixture to thicken while you make the crust.

Make the crust

  • In a medium sized bowl, mix together the graham cracker crumbs, brown sugar, and the salt. Keep stirring until the brown sugar is lump-free. Add the melted butter and mix well until the crumbs look like wet sand.
  • Gently press the crumbs on the sides and on the bottom of a standard 9" or 10" pie pan. Bake in your preheated oven for about 10 minutes and allow it to cool slightly (do not turn off the oven).

Bake the pie

  • Transfer the egg yolk mixture into your baked pie pan. Bake for 15-17 minutes. The pie will appear to be underdone in the middle, and that is OK. Remove the pie from the oven (turn off the oven at this point), and allow the pie to cool to room temperature.
  • Transfer the pie to the refrigerator to cool for at least 3 hours or overnight.

Make the whipped cream

  • In the bowl of a clean stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, beat the heavy cream on high speed until you achieve soft peaks.
  • Turn the mixer to low and add the powdered sugar and the vanilla. Return the mixer to high speed and continue to whisk until you achieve stiff peaks.
  • At this point you can add the whipped cream as a layer on top of the chilled pie or you can use a piping bag to create decorations on top of the pie. You can decorate with additional lime slices if desired.
  • Slice and enjoy!

Notes

Leftover pie should be covered and stored in the refrigerator and will last several days.
Source: Brown Eyed Baker

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