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Key Lime Pie

Key Lime Pie Recipe Card


  • Author: Tess
  • Prep Time: 10 min
  • Cook Time: 17 min
  • Total Time: 27 min
  • Yield: 10 1x

Description

If you were to ask what pie comes to mind when people think of summer gatherings, more often than not the answer is Key Lime Pie. Tangy, citrusy, creamy, melt-in-your texture, coupled with the lovely crusty crunch of the graham cracker crust… what’s not to love about that delicious combination?

This pie is a huge crowd-pleaser, and sure to disappear quickly everywhere you serve it!


Scale

Ingredients

Graham cracker crust:

1 ½ cups (150 grams) graham cracker crumbs (about 10 sheets of graham crackers)
¼ cup (55 grams) light brown sugar, firmly packed
¼ cup (57 grams) unsalted butter, melted
½ teaspoon kosher salt

Key Lime Pie Filling:

28 oz (214 oz. cans) (792 grams) sweetened condensed milk
½ cup (114 grams) sour cream
¾ cup (180 grams) key lime juice
1 ½ teaspoons fresh key lime zest (about 23 key limes, or substitute with 1 regular lime)

Whipped Cream Topping:

1 ½ cups (360 grams) heavy whipping cream
¼ cup (30 grams) confectioners’ sugar
1 teaspoon (4.20 grams) vanilla extract


Instructions

1. Preheat oven to 350°F (180°C)

2. In a medium bowl, stir together graham cracker crumbs, brown sugar, melted butter, and salt. Using the bottom of a measuring cup or glass, press mixture into bottom and up sides of a 9-inch pie or tart pan.

3. Bake until lightly browned, about 10 minutes. Let crust cool completely; approx. 30 minutes.

4. In a medium bowl, whisk together sweetened condensed milk, sour cream, lime juice, and lime zest. Pour mixture into the prepared graham cracker crust and bake at 350°F for 10 minutes, or until set. Do not over-bake.

5. Let pie cool slightly before chilling. Chill for at least 3 hours.

6. Whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at high speed until stiff peaks form, 2 to 3 minutes. Beat in vanilla. Spread the whipped cream in a smooth layer over the top of the pie, or pipe the whipped cream decoratively on top of the cooled pie. Garnish with additional lime zest, if desired.

Notes

Squeezing Key Kimes: If you don’t have a juicer, or don’t have the hand strength or determination necessary to squeeze an entire bag of key limes, cut each key lime in half and pop each piece into a garlic press. It’s magically easy!

Key Lime Juice: You can substitute store-bought key lime juice for fresh-squeezed.

Key Lime Zest: This pie is best with the addition of fresh key lime zest, but if you don’t have any key limes on hand and are using store-bought key lime juice, you can easily make a delicious pie without it.

EQUIPMENT NEEDED:
8″ – 9″ pie pan or 9″ tart pan with removable bottom
Medium bowls
Zester
Garlic Press or juicer
Stand mixer for whipped cream

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Key Lime Pie, Pie

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