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A slice of Key Lime Pie with a bite out.

Key Lime Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 8 Servings 1x
  • Category: Pies
  • Method: Bake
  • Cuisine: American

Description

This Key Lime Pie is the perfect balance of sweet and tart.  A buttery crunchy crust holds the most delicious, creamy tart filling that simply melts on your tongue.  The perfect dessert to put you in the Summer mood!

 


Ingredients

Scale

FOR THE CRUST

  • 1 1/2 cups graham cracker crumbs, about 9 crackers
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

FOR THE FILLING

  • 4 large egg yolks
  • 2 cans of sweetened condensed milk, 14-ounces each
  • 2 teaspoons cornstarch
  • 1 1/4 cups fresh key lime juice (not lime juice)*
  • 1 teaspoon freshly grated lime zest
  • Lime zest for garnish, optional

FOR THE WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees.

FOR THE CRUST

  1. Preheat oven to 350 degrees. Lightly spray a 9-inch pie dish with baking spray.
  2. Add the graham cracker crumbs, sugar, and butter to a small bowl, and mix with a fork until thoroughly combined.
  3. Using a small measuring cup, press the graham cracker mixture into the bottom and all the way up the sides of a 9″ pie dish.  There should be an abundance of crumbs at the top edge of the pie dish.  This is okay.
  4. Bake for 10 minutes to set crust.  Remove the crust from the oven and set it aside.  Leave the oven on while you make the filling.

FOR THE FILLING

  1. In the bowl of a stand mixer, or use a hand mixer, mix the egg yolks until they are lemony in color.  Add the condensed milk and cornstarch and mix for about 30 seconds to incorporate.  Add the key lime juice, and lime zest,and mix for about 1 minute on medium speed until filling is well combined.
  2. Pour filling into the graham cracker crust.  Using your finger or the edge of a spoon or knife, gently rake some of the heaped up crumbs along the top edge of the crust into the filling.
  3. Bake pie for 20 to 25  minutes until the pie is slightly jiggly in the center.  Transfer the pie to a wire rack to cool completely. Place the pie in the refrigerator to chill for at least 2 hours before garnishing with whipped cream.

FOR THE WHIPPED CREAM

  1. Add the whipping cream to the bowl of a stand mixer, using the whisk attachment, or use a hand mixer. Whisk on low speed for about 1 minute until cream begins to thicken slightly (or it will splatter everywhere).  Add the powdered sugar and whisk on medium-high speed until soft peaks form.  Add the cornstarch and vanilla and beat on high speed until stiff peaks form.
  2. Place dollops of whipped cream around the top of the pie next to the edge, or use a piping bag and tip to pipe dollops.
  3. Grate about 1/2 teaspoon of lime zest over the top of the pie, including the whipped cream if desired.
  4. Refrigerate until ready to serve.

Notes

  • *True Key Lime Pie needs real key limes, not regular limes. I used Nellie & Joe’s concentrated key-lime juice. You can find it at Kroger, Walmart, or most all grocery stores. If you don’t see it, ask for it.
  • If using a store-bought crust, it is not necessary to pre-bake the crust for 10 minutes.
  • If you prefer a softer whipped cream, simply whisk it until soft peaks form and stop.  Place dollops on the pie when you are serving it.  However, if you are piping it on the pie before refrigerating (if you want it to look pretty), you will want it to form stiff peaks.

Keywords: key lime pie, key lime, pie recipes, Summer recipes, desserts, lime desserts,