Best 9 Jimmy Buffets Key Lime Pie Recipes

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From its tantalizing aroma to its creamy and tangy perfection, Jimmy Buffett's Key Lime Pie has become a celebrated dessert delight, captivating taste buds worldwide. Originating from the sun-soaked Florida Keys, this iconic pie is a symphony of flavors, combining the zesty acidity of key limes, the creamy richness of whipped cream, and the buttery crunch of a graham cracker crust. Whether you're a seasoned baker or just starting your culinary journey, discovering the secrets to creating this classic dessert will bring a taste of paradise to your table.

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME PIE



Key Lime Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 8

18 whole graham crackers (the 4-section large pieces)
8 tablespoons (1 stick) salted butter, melted
1/3 cup sugar
One 14-ounce can sweetened condensed milk
1 heaping tablespoon grated lime zest
1/2 cup lime juice
2 large egg yolks
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Crush the graham crackers in a food processor or a resealable plastic bag. Pour them into a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly.
  • For the filling: Mix the condensed milk, lime zest, lime juice and egg yolks in the bowl of a mixer and mix on high until smooth and thick.
  • Pour the mixture into the crust and bake for 15 minutes. Allow to cool, then refrigerate for at least 1 hour -- more if possible.
  • Serve with whipped cream.

5-INGREDIENT QUICK FROZEN KEY LIME PIE



5-Ingredient Quick Frozen Key Lime Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 4h30m

Yield 1 pie

Number Of Ingredients 7

2 1/2 cups heavy whipping cream
One 14-ounce can sweetened condensed milk
1 tablespoon fresh key lime zest
1/2 cup fresh key lime juice
1 premade graham cracker pie crust
1/2 cup confectioners' sugar
Curled lime slices, for garnish, optional

Steps:

  • Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
  • Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
  • Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.

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 ULTIMATE KEY LIME PIE



The Ultimate Key Lime Pie image

Provided by David L. Sloan

Yield Makes 8 servings

Number Of Ingredients 16

For the graham cracker and cereal crust:
1 cup graham cracker crumbs from about 8 (2 1/4-inch by 4 3/4-inch) crackers
1 cup honey-nut cereal crumbs, such as crushed Honey Nut Cheerios
1/4 cup packed light brown sugar
7 tablespoons salted sweet cream butter, melted
1/2 teaspoon ground cardamom
For the filling:
6 large egg yolks
1 (14-ounce) can sweetened condensed milk
1 cup vanilla ice cream, softened
1/2 cup fresh or bottled Key lime juice
To serve:
1 cup heavy cream
3 tablespoons confectioners' sugar
Special Equipment
9-inch pie plate, nonstick vegetable-oil spray, stand mixer fitted with the whisk attachment

Steps:

  • Make the graham cracker and cereal crust:
  • Arrange a rack in the middle of the oven and preheat to 350°F.
  • Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
  • In a medium bowl, stir together the graham cracker crumbs, honey-nut cereal crumbs, and brown sugar. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
  • Make the filling:
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks for 1 minute. Add the sweetened condensed milk and beat until pale and aerated, about 6 minutes. Add the ice cream and beat until smooth then add the lime juice and beat until combined. Pour the filling into the pie shell and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze until chilled through, at least 1 hour. DO AHEAD: The pie can be baked and kept in the freezer, well wrapped, up to 3 days.
  • Garnish and serve:
  • Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
  • In a medium bowl, combine the heavy cream and sugar and whip until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.

KEY LIME PIE - COPYCAT RECIPE FROM PAPPADEAUX RESTAURANT



Key Lime Pie - Copycat Recipe from Pappadeaux Restaurant image

I love the Key Lime Pie from Pappadeaux seafood restauraunt and found the recipe at http://www.copykat.com/. I used a 10 inch springform pan and it worked beautifully.

Provided by Dona England

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

3/4 lb graham cracker crumbs
1/2 cup packed brown sugar
1/4 cup butter, melted
1 tablespoon butter, melted
3 (14 ounce) cans sweetened condensed milk
5 egg yolks
2 cups key lime juice
2 cups heavy cream, for whipping
lime slice (to garnish)

Steps:

  • In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 - 1/2 inch thick on bottom and sides of 10x2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened - about 2 minutes.
  • Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark) Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with whipped cream and fresh lime slices.
  • The butter amount is 1/4 cup plus 1 Tablespoon.

Nutrition Facts : Calories 819.9, Fat 39.2, SaturatedFat 22.4, Cholesterol 204, Sodium 390.1, Carbohydrate 107.4, Fiber 1.1, Sugar 87, Protein 14.2

AUTHENTIC KEY LIME PIE



Authentic Key Lime Pie image

I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.

Provided by JetsonRING

Time 5h30m

Yield 8

Number Of Ingredients 4

2 (14 ounce) cans sweetened condensed milk
4 jumbo egg yolks
½ cup Key lime juice
1 (8 inch) graham cracker crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
  • Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
  • Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g

DAVID'S NO MISTAKIN' BACON KEY LIME PIE



David's No Mistakin' Bacon Key Lime Pie image

Key West-based Key lime pie authority David L. Sloan says this smoky, triple bacon-infused recipe reminds him of his favorite dishes from his home state of Texas. We think it would be right at home at a Super Bowl or tailgate buffet, or a potluck party. Note that the graham cracker pie shell is not baked prior to filling. This is a little unusual, but the pie is also frozen and we found that not pre-baking the shell yields a rich, tender crust you can still easily cut into. For more on Sloan and the story behind Key lime pie, see Molly O'Neill's feature, [_"The Curious Case of Key Lime Pie."_](/articlesguides/seasonalcooking/winter/key-lime-pie)

Provided by David L. Sloan

Yield Makes 8 servings

Number Of Ingredients 12

1 pound applewood-smoked bacon
1 1/4 cups graham cracker crumbs from about 10 (2 1/4-inch by 4 3/4-inch) crackers
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh or bottled Key lime juice
3 tablespoons graham cracker crumbs from about 2 (2 1/4-inch by 4 3/4-inch) crackers
1 cup heavy cream
1/2 cup pure maple syrup
Zest of 2 Key limes
9-inch pie plate, nonstick vegetable-oil spray

Steps:

  • Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
  • In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp. Transfer the bacon to a paper towel-lined plate to drain, reserving the fat in the skillet. Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest.
  • Finely chop the bacon. Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl. Add the graham cracker crumbs and brown sugar and stir to combine. Drizzle with melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
  • Arrange a rack in the middle of the oven and preheat to 350°F.
  • In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat. Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze for at least 1 hour. DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days.
  • Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
  • In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon.
  • In a medium bowl, whisk the heavy cream until soft peaks form. Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish.

KEY LIME PIE



Key Lime Pie image

We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
1 drop green food coloring, optional
2 large egg yolks, room temperature, beaten
2 tablespoons Key lime juice
1 teaspoon butter
1/2 teaspoon grated lime zest
Whipped cream, optional
Optional: Thinly sliced Key limes and additional grated lime zest

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

5-INGREDIENT KEY LIME PIE



5-Ingredient Key Lime Pie image

A simple 5-ingredient Key lime pie I've been eating my whole life in south Florida.

Provided by Logan Fleming

Time 50m

Yield 8

Number Of Ingredients 5

⅓ (14.4 ounce) package graham crackers, broken into quarters
½ cup unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
3 large egg yolks
½ cup Key lime juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
  • Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
  • While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
  • Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 41.3 g, Cholesterol 124 mg, Fat 19.2 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 170 mg, Sugar 32.3 g

Tips:

  • Use fresh key limes for the best flavor. 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 at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the egg whites. If you do, they will become dry and stiff, and the pie will not be as light and fluffy.
  • Bake the pie in a water bath. This will help prevent the crust from cracking.
  • Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the pie to set.

Conclusion:

Jimmy Buffett's Key Lime Pie is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. Whether you are a fan of Jimmy Buffett or not, you are sure to enjoy this delicious pie.

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