Best 4 Best Key Lime Pie Recipes

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Key lime pie is a classic dessert that is both delicious and easy to make. Its unique flavor comes from the key limes, which are smaller and more acidic than regular limes. The pie is typically made with a graham cracker crust and a creamy filling made with key lime juice, eggs, and condensed milk. It is often served with whipped cream or meringue. If you are looking for a refreshing and delicious dessert, key lime pie is a perfect choice. In this article, we will provide you with a step-by-step guide on how to make the best key lime pie, along with some tips and tricks to ensure that your pie turns out perfect.

Let's cook with our recipes!

WORLD'S BEST KEY LIME PIE



World's Best Key Lime Pie image

Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.

Provided by June

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed

Steps:

  • In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 495 calories, Carbohydrate 61.5 g, Cholesterol 16.7 mg, Fat 26.3 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 16.5 g, Sodium 256.4 mg, Sugar 51.9 g

THE BEST KEY LIME PIE



The Best Key Lime Pie image

This recipe came from my friend, Suzette. I love Key Lime pie and this is the best I have ever tasted! She combined several recipes (Southern Living) in one to make this perfect pie. It is sure to please!

Provided by Rhonda in Texas

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 (5 1/3 ounce) package graham crackers, crushed
1/4 cup sugar
1/4 cup butter, plus
2 tablespoons butter, melted
3 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/3 cup powdered sugar
1 1/2 teaspoons lime rind, grated
1 cup whipping cream
1/3 cup powdered sugar

Steps:

  • Combine graham crackers crumbs, sugar and butter and press into pie plate.
  • Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
  • Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.

THE BEST KEY LIME PIE EVER (ADAPTED FROM JOE’S STONE CRAB)



THE BEST KEY LIME PIE EVER (ADAPTED FROM JOE’S STONE CRAB) image

Categories     Fruit

Number Of Ingredients 13

Crust:
1/3 lb graham cracker crusts (or 1/3 of a 1lb box of graham crackers)
5 tbsp melted butter
1/3 cup sugar
Filling:
3 egg yolks
2 tsp grated lime zest
1 14 oz can of sweetened condensed milk
2/3 cups of fresh lime juice
Vanilla Whipped Cream Topping:
1 1/2 cups heavy cream
1 tsp vanilla extract
1/4 cup granulated sugar

Steps:

  • Preheat your oven to 350 degrees and then grease the bottom and sides of a 9-inch pie dish with butter. Set aside. Now you're ready to begin prepping your pie crust. Using a food processor, pulse the graham crackers into fine crumbs. Next add in the butter and sugar and pulse again until the ingredients combine. (If you don't have a food processor you can place the graham crackers in a plastic bag and crush with a rolling pin and then combine the remaining ingredients by hand.) Take the crust mixture and firmly press down onto the bottom and sides of your pie dish. (Tip: Use the bottom of your measuring cup like I did to help you press the mixture down smoothly and evenly). Bake in the oven for approximately 8 minutes or until just golden and set. Set aside on a wire rack and be sure to leave the oven on. Next combine the egg yolk and lemon zest and beat on high speed using the wire whisk attachment on your electric mixer until the mixture is fluffy, approximately 5 minutes. Gradually add in the condensed milk and continue to beat for another 3-4 minutes until the mixture is thick. Lower the speed and gradually add in the lime juice until just combined. Next pour the mixture into the crust and bake for about 10 minutes until the filling sets. Cool on a wire rack and then refrigerate until the pie is completely cold, then set in the freezer for about 5-10 minutes before you're ready to serve the pie. While the pie is freezing, combine all of the ingredients for the topping and whip together until the cream is stiff. Spread the whipped cream evenly across the entire pie. Feel free to garnish with sliced lime if you wish then cut into wedges and serve. Be prepared to be blown away by the deliciousness of this pie It's that good.

BEST KEY LIME PIE RECIPE - (4.4/5)



Best Key Lime Pie Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 7

Graham Cracker Crust:
1 1/2c1 1/2 c Graham Cracker Crumbs*
6Tablespoons6 Tablespoons Granulated Sugar
6Tablespoons6 Tablespoons Butter
KEY LIME PIE FILLING:
1 1/4cup1 1/4 cup Sweetened Condensed Milk
5Lg5 Lg Fresh or Pasteurized Egg Yolks

Steps:

  • Preheat the oven to 350 degrees F. In a medium sized mixing bowl, combine the graham cracker crumbs and the sugar, toss to evenly distribute. Melt the butter in the microwave or in a small sauce pot and pour directly into the sugar, graham mixture. Mix by hand or with a wooden spoon until the graham absorbs the butter and the mixture resembles wet sand. Press this mixture evenly into your pie tin or plate, and then bake in a 350 degree F preheated oven for 10-12 minutes. The graham will start to get golden browned. Cool the crust while you prepare the Key Lime Filling. In a large mixing bowl, combine the egg yolks and condensed milk together with a hand whisk. Mix vigorously to combine well. Slowly, while continuing to whisk, add the key lime juice. Pour the entire mixture into the prepared Graham Cracker Shell and bake for approximately 25 -35 minutes or until set. The center will jiggle like Jell-O but NOT BE LIQUIDIED. There is a distinct difference. Cool completely at room temperature, and then transfer to the refrigerator to cool until very cold and set. You may keep it in the fridge at this point for up to 5 days, OR continue with the Stabilized Whipped Cream Icing and garnish with Fresh Limes. Iced Key Lime Pie will hold up for about 2 days. It is not the Key Lime filling that you will worry about, but the deflating whipped cream that really cannot keep its character for more than 2 days. Be sure to store any cake or pie with whipped cream in the refrigerator at all times. *If you do not have graham cracker crumbs, you can simply use the same weight in whole crackers,and then grind them yourself in the food processor.

Tips:

  • For the best flavor, use fresh key limes. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
  • Make sure the cream cheese is softened to room temperature before using. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the filling. Overbeating can make the filling dense and rubbery.
  • Bake the pie until the filling is just set. Overbaking can make the filling dry and crumbly.
  • Chill the pie for at least 4 hours before serving. This will help the flavors to develop and the pie to firm up.

Conclusion:

Key lime pie is a delicious and refreshing dessert that is perfect for any occasion. With its creamy filling, tangy lime flavor, and graham cracker crust, it's sure to be a hit with everyone. If you're looking for a classic key lime pie recipe, be sure to check out the one in the article. With its easy-to-follow instructions and helpful tips, you'll be able to make a delicious key lime pie in no time.

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