Key Lime Pie Recipe

Unless you are in the Keys of Florida, key limes are nearly impossible to find, and they’re so tiny that you’d need to juice at least 20 of them for this recipe. No thanks. Instead, I use Persian limes, also known as ordinary grocery stores limes, to make my “Key lime” pie. This pie tastes just as authentic as the real thing, plus it’s healthier.

Key lime pie can be created with either a standard pie crust or a graham cracker/cookie crust, like coconut cream pie and lemon meringue pie. A graham cracker crust is my go-to choice since it is simple to make. A graham cracker crust also tastes great, so why bother with fussy pie dough?

INGREDIENTS NECESSARY TO MAKE KEY LIME PIE

For this dish, a total of 8 to 10 limes are required. Pick limes that are plump and yield slightly when squeezed; they will be simpler to juice. Each lime should provide roughly 2 teaspoons of juice. Since it’s very hard to do after you’ve squeezed the juice from the limes, make sure you zest them beforehand.
Condensed milk that has had the water removed and sugar added is known as sweetened condensed milk. Avoid confusing it with evaporated milk, which is typically marketed next to it.
It might be difficult to imagine that this pie will set without eggs, but have confidence — it will.

Ingredients

Crust

1 1/2 cups (150g) graham cracker crumbs (about 10 whole graham crackers, crushed)
1/4 cup (28g) confectioners’ sugar
1/8 teaspoon salt
6 tablespoons (85g) butter, melted

*While it isn’t traditional, add 1/3 to 1/2 cup (1 1/4 to 1 7/8 ounces) toasted coconut to the crushed cracker crumbs, if desired.

Filling

zest of 2 limes
3 large egg yolks
1 1/4 cups (397g) sweetened condensed milk
2/3 cup (152g) Key lime juice or lime juice, freshly squeezed
1/8 to 1/4 teaspoon lime oil, optional

How to Prepare This Key Lime Pie

A few easy actions are needed to make this pie. Since the key lime pie builds up in the refrigerator, the majority of the “work” is done automatically, making it ideal for summer. For Memorial Day weekend, Father’s Day, the Fourth of July, summer birthday celebrations, and Labor Day get-togethers, many readers cook this simple pie.

Make the Crust: The graham cracker crumbs and macadamia nuts should be combined in a food processor. Combine with sugar and melted butter, then pack firmly into a pie plate.
Pre-Bake the Crust: Approximately 8 minutes of prebaking the crust is required before adding the key lime filling. When the pie is prepared for serving, prebaking helps the crust to become firm and makes slicing the pie simple.
Make the Filling: The three filling components must be beaten together; it will be thick! Add liquid to the hot crust.
Bake the Pie: Usually, the oven only needs 18 to 20 minutes. Allow the pie to cool fully before covering and storing it in the fridge for at least an hour before serving.
Garnish and Serve: Fresh whipped cream on top of this makes it even more delectable. By the way, try my individual upside-down key lime pies if you’re searching for another way to serve it. This pie’s filling is essentially the same.

Key Lime Pie Storage Techniques

With foil or store wrap, carefully enclose the chilled Key lime pie. For up to three days, keep in the refrigerator. Offer cold.

Whipped Topping

Although this pie is delicious served simply or with a slice of lime, we like to top it with something to help balance out the tart flavor. Fresh, home-made whipped cream is the most widely used garnish. It also works well with canned whipped topping or Cool Whip. Instead of using whipped cream, some individuals like their key lime pie with a meringue topping. We used the meringue recipe from our Lemon Meringue Pie to top this key lime pie, and it is AMAZING. Decide which approach you prefer after trying both!

BAKING TIPS

Before adding the filling, let the crust cool for at least ten minutes. As a result, it will have more time to solidify and hold together considerably better.
Key lime juice can be substituted with ordinary lime or lemon juice if you don’t have any.
This pie has to chill in the fridge for at least 6 hours in order to firm up correctly. Making this pie the night before and letting it cool is recommended.
Make sure the plastic wrap does not contact the pie’s top directly when you cover it. When you remove plastic wrap from a pie, part of the pie will be pulled up with it.

Nutrition

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