OUR FAVORITE KEY LIME PIE

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Our Favorite Key Lime Pie image

We found the secret to the perfect key lime pie: a hint of fresh lemon juice.

Provided by Rhoda Boone

Categories     Dessert     Bake     Kid-Friendly     Lime     Spring     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates

Yield 1 (9") pie

Number Of Ingredients 16

For the crust:
11 (2 1/4x4 3/4") graham crackers
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Pinch kosher salt
6 tablespoons unsalted butter, melted
For the filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
7 tablespoons fresh key lime juice
2 tablespoons fresh lemon juice
For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • Place rack in the center of oven and preheat to 350°F.
  • Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
  • Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
  • Make the filling and bake pie:
  • Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
  • Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
  • Make the topping:
  • When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
  • Do Ahead
  • Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

belal hasan
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This is my go-to key lime pie recipe. It's always a hit with my family and friends.


Babe World
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This pie was a bit too sweet for my taste, but overall it was still a good recipe. I would recommend using less sugar in the filling next time.


Eva Narh
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I'm not a huge fan of key lime pie, but this recipe changed my mind. The filling was smooth and creamy, and the crust was flaky and buttery. I'll definitely be making this again.


Jordan Crum
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This pie is so easy to make and it tastes amazing. I love the combination of the tart lime filling and the sweet graham cracker crust.


Muhammad Jaffar
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Yum!


Alig6 Alig66
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This recipe is a keeper! The pie was delicious and everyone at my party loved it. I will definitely be making it again.


Jodie Baylis
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This pie was a bit too tart for my taste, but my husband loved it. The crust was also a bit dry. I think I'll try a different recipe next time.


Beth Smith
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I've made this pie several times and it always turns out perfect. The crust is flaky and the filling is creamy and tart. I love that it's not too sweet.


Elesabelle
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This recipe was easy to follow and the pie turned out great! I used a pre-made graham cracker crust to save time, and it worked perfectly. The filling was smooth and creamy, and the lime flavor was just right.


roman faauiga
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I made this pie for a party and it was a huge hit! Everyone loved it. The only thing I would change is to use a little less sugar in the filling. It was a bit too sweet for my taste.


Chris Dyme
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This is the best key lime pie recipe I've ever tried! The crust was flaky and buttery, and the filling was perfectly tart and creamy. I will definitely be making this again.