Perfect Key Lime Pie

Tart and creamy, my recipe for Perfect Key Lime Pie is the perfect finish to a summer meal. Key limes are native to the Florida Keys and luckily there are delicious bottled key lime juices out there that are just as good as squeezing fresh key limes by hand. My favorite is Nellie’s, one of the “originals” bottled right in sunny Key West, Florida. This pie has a crunchy homemade graham cracker crust, custardy key lime filling and fluffy whipped cream topping. Perfection! 

Key Lime Pie

Ingredients 
Crust
2 cups graham cracker crumbs (honey or original)
1 stick butter, melted
1/4 tsp cinnnamon

Filling
8 egg yolks
2 (14 oz) cans of sweetened condensed milk
1 cup key lime juice, such as Nellie’s
Freshly grated zest of 1 lime

Topping
2 cups heavy cream, chilled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
Extra limes (sliced thin) for decorating

Directions

Preheat the oven to 350 degrees. Prepare the crust. Finely crush graham crackers in ziplock bag with rolling pin or other desired method. Measure crushed crumbs to equal 2 cups. In a large bowl, combine crumbs, melted butter and cinnamon.

Press crumbs along sides of bottom of a 10″ pie dish until spread evenly.

Bake crust for 5 minutes at 350 degrees, making sure the crust doesn’t brown.

In a mixer, beat egg yolks on high speed for 5 minutes until thick and lemon-colored. Add condensed milk.

Then, add key lime juice and grated zest.

Pour filling into crust. Bake at 350 degrees for 15 minutes.

Let cool 10 minutes then refrigerate.

Just before serving, beat chilled heavy cream, vanilla and powdered sugar in a large bowl with an electric mixer until stiff peaks form. Serve pie topped with whipped cream. Add thin lime slices and extra freshly grated lime zest to decorate as you wish.

Perfect Key Lime Pie

 

Author:

the chic brûlée

Recipe type: Dessert

Serves: 6

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Print

 

Creamy, tangy key lime pie with a crunchy graham cracker crust and fluffy fresh whipped cream.

Ingredients

• 2 cups graham cracker crumbs (honey or original)
• 1 stick butter, melted
• ¼ tsp cinnnamon
• 8 egg yolks
• 2 (14 oz) cans of sweetened condensed milk
• 1 cup key lime juice, such as Nellie’s
• Freshly grated zest of 1 lime
• 2 cups heavy cream, chilled
• ¼ cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare the crust. Finely crush graham crackers in ziplock bag with rolling pin or other method. Measure crushed crumbs to equal 2 cups. In a large bowl, combine crumbs, melted butter and cinnamon.
3. Press crumbs along sides of bottom of a 10″ pie dish until spread evenly.
4. Bake crust for 5 minutes at 350 degrees, making sure the crust doesn’t brown.
5. In a mixer, beat egg yolks on high speed for 5 minutes until thick and lemon-colored. Add condensed milk.
6. Then, add key lime juice and grated zest.
7. Pour filling into crust. Bake at 350 degrees for 15 minutes.
8. Let cool 10 minutes then refrigerate.
9. Just before serving, beat chilled heavy cream, vanilla and powdered sugar in a large bowl with an electric mixer until stiff peaks form. Serve pie topped with cream. Add thin lime slices and extra freshly grated lime zest to decorate as you wish.

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