Key Lime Pie

Key Lime Pie is the summer dessert everyone needs in their recipe file. The sweet and tangy key lime filling is like a burst of sunshine.

What’s the Difference Between Key Limes and Regular Limes?

• Key limes are smaller and lighter in color than regular limes.
• A bright green key lime will be more tart than a slightly yellow key lime. The yellow hue signifies a more ripe lime as opposed to a “green” key lime. Either will work.
• Initially grown in the Florida Keys, key limes are grown in other parts of the country and in Mexico, now.
• They tend to have a flavor that’s tart but, not overly acidic, with aromatic floral notes.
• Key limes are not only lighter and more yellow in color when ripe, the skin is thinner than Persian limes or the more common grocery store limes.
• It takes a good amount of elbow grease to squeeze enough key limes for juice so, if you’re not up to it, feel free to swap out with the more common limes we use everyday. Expect the pie to be slightly more acidic should you choose to do so.
• You may even use equal parts of regular lime juice and lemon juice to mimic the taste of key limes.

Key Lime Pie

Key lime desserts are often synonymous with warm weather. Rightly so, they come with the bonus of being island themed and inspired. One bite, and it seems to transport you to a warm and sunny day. Whether you prefer your key lime indulgence in the form of a Key lime poke cake, coconut and white chocolate chip filled key lime cookies or fluffy key lime tart, it’s certain to bring a smile to the faces of the special people in your life. You may also enjoy this recipe for key lime bars from Six Sisters Stuff.

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Helpful Kitchen Items:

• Deep Dish Pie Dish
• Electric Mixer
• Citrus Zester
• Pie Server

Print

Key Lime Pie

Course Dessert, Pie

Cuisine American

Keyword key-lime-desserts, key-lime-pie, key-limes

Prep Time 20 minutes

Cook Time 30 minutes

Chill time 4 hours

Total Time 4 hours 50 minutes

Servings 1 pie

Author Melissa Sperka

Ingredients

• 1 1/2 cup graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 cup slivered almonds roughly chopped
• 6 Tbsp butter melted
• 2 14 oz cans sweetened condensed milk
• 3/4 cup key lime juice
• 1/2 cup sour cream or plain Greek Yogurt
• 4 large egg yolks
• 1 tsp pure vanilla extract
• 3 Tbsp lime zest plus additional for garnishing
• Topping:
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

• Preheat oven to 375°F. Lightly spray a 9.5 inch deep dish pie dish with cooking spray.
• In a small bowl, mix together graham cracker crumbs, sugar, almonds and butter Press crumb mixture into pie dish. Bake for 8 minutes. Cool completely.
• Key Lime Filling: Preheat oven to 325°F Using an electric mixer, whip together egg yolks on high speed until fluffy and thickened, around 3-5 minutes. Gradually add condensed milk and lime juice. Add sour cream, zest and vanilla on low speed, mixing until fully combined.
• Pour into baked graham cracker crust and smooth the top. 
• Bake for 30 minutes or until the center is set when gently shaken. Let pie cool at room temperature slightly before chilling. Chill for at least 4-6 hours.
• To make whipped cream: (Just before slicing and serving)

  Beat heavy cream and sugar together using an electric mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie.
• Top with additional lime zest. if desired.

 

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