This basic, straightforward key lime pie recipe is a refreshing deal with! Begin with a easy do-it-yourself graham cracker crust, fill it with a 3-ingredient key lime filling, and end with a barely sweetened, fluffy whipped cream. Recipe features a how-to video!
My Favourite Key Lime Pie
At this time I’m resharing a basic household favourite: key lime pie!
Probably some of the extensively examined recipes on my web site (beside my macarons), this recipe is a no frills model; only a easy and simple pie with a crumbly graham cracker crust, a creamy filling with a tart lime chew, and a fluffy, candy do-it-yourself whipped cream topping.
Why Attempt My Recipe:
- Definitively tart, with out making your mouth completely pucker — you want to have the ability to eat the entire slice and a few pies are so tart I can’t make it previous one or two bites! You’ll be capable of end an entire slice (then possibly one other!) of this one.
- Simple to make. When issues can be easy, they need to be. There’s no have to complicate a basic with fussy components or awkward methods. This recipe is well-loved due to how easy it’s, we keep on with basic components however make a couple of ratio tweaks to yield the very best, most balanced taste.
- Easy, refreshing, and timeless recipe.
- Extensively examined. I made dozens of variations of this pie earlier than selecting the model that you simply see right here as we speak. I first shared this recipe in 2015 and it’s been widespread and well-loved ever since. Once I deliberate to reshare it, I even went again to the drafting board and tried to enhance on this recipe, and half a dozen pies later determined it’s actually simply excellent as written.
What You Want
None of those will shock you, we’re utilizing basic components And PLEASE, take note of my notes on condensed milk!
- Sweetened condensed milk. Don’t use evaporated milk! Whereas the 2 are offered subsequent to one another and look comparable, they aren’t the identical (you’ll know this for those who’ve made my straightforward fudge or no-churn ice cream). My recipe makes use of 2 cups of condensed milk, which is usually about 1 ½ cans. Positive it might be good if we might simply use a fair 1 or 2 cans, however as I discussed above, you get the perfect outcomes once you use this barely awkward measurement. Use the leftover as a espresso creamer or topping for shaved ice!
- Key lime juice. If you happen to’ve made my key lime cake or watched the video, you’ve heard me complain about my incapacity to search out contemporary key limes the place I dwell. It’s simply not often attainable. Whereas I’ve examined this recipe with contemporary key limes and like it that manner, I can also verify this pie works completely properly with bottled key lime juice (not common lime juice, which doesn’t have the identical taste). “Nellie & Joe’s” model is the one I exploit, it’s normally obtainable within the juice part of most grocery shops.
- Butter. You possibly can salted or unsalted butter within the crust, however I are likely to desire salted to assist steadiness out the sweetness of the pie. If you happen to don’t have salted butter, you may add a scant ¼ teaspoon of salt with the butter.
- Brown sugar. To present my graham cracker crust additional taste, I like utilizing a mixture of brown sugar and granulated sugar. Both mild brown or darkish brown sugar will work.
- Egg yolks. You have to six egg yolks. Room temperature eggs will mix simpler, in order that’s what I like to recommend utilizing.
- Vanilla extract. This goes into the whipped cream, not the precise filling of the pie. You don’t need it straight within the filling, it might diminish the brilliant key lime taste.
SAM’S TIP: If you happen to don’t need to waste the egg whites, save them to make my coconut cake, lemon cake, strawberry cake, meringue cookies, chocolate meringues or French macarons.
That is simply an outline of the components I used and why. For the total recipe please scroll all the way down to the underside of the put up!
The way to Make Key Lime Pie
- Juice your limes (or measure out your lime juice!). Since they’re so small, I exploit a garlic press to squeeze my key limes. If you happen to can’t discover key limes in your space (they’re so laborious to search out!), bottled key west lime juice is the perfect substitute I’ve discovered. I’ve made this recipe a number of instances with the juice pictured above, and I by no means have a problem.
- Make the graham cracker crust. Mix your graham cracker crumbs and sugars, then stir within the melted butter till the whole lot is coated. Pour this combination into your pie pan and use a measuring cup to press it into the underside and up the perimeters. Set this within the fridge whilst you put together your filling.
- Add the filling and bake. Whisk collectively the condensed milk and egg yolks, then add the lime juice. Whisk till you discover the combination has thickened a bit (or a minimum of whisk vigorously for 30-60 seconds and ensure the whole lot is good and uniform), then pour into your crust and bake.
- Cool and beautify. Let the pie cool to room temperature, then place within the fridge to sit back for six hours or in a single day. As soon as chilled, beautify as desired (I like so as to add a whipped cream border and lime zest!).
SAM’S TIP: Whereas I like to recommend utilizing key lime juice for the filling, you need to use common lime zest for a garnish. That small quantity gained’t make a distinction flavor-wise.
Steadily Requested Questions
I don’t advocate it. Key limes aren’t simply smaller and extra obnoxious to squeeze than common limes, in addition they have a distinct acidity and taste to them Whereas some individuals will argue you can substitute lime juice for key lime juice, it’s simply not my choice or suggestion.
If you happen to can’t discover contemporary key limes (I typically can’t), you may substitute bottled key lime juice. I personally like to make use of Nellie & Joe’s model (I’ve no affiliation with them), they promote Key West lime juice in addition to 100% key lime juice. Both will work splendidly.
Not like store-bought whipped lotions, the do-it-yourself whipped cream on this recipe will maintain its form for a number of days within the fridge. You don’t have to fret about any weeping or softening!
Whereas limes and key limes are inexperienced on the surface, you’ll discover their juice isn’t. The colour of the pie displays the pure shade of the important thing lime juice mixed with yellow egg yolks and white(ish) condensed milk. When made correctly, it ought to have this extra yellowish shade. Inexperienced key lime pie is normally made utilizing meals coloring.
Nope! OK, I imply technically the pie will nonetheless “work”, however the consistency isn’t as good and the flavour isn’t as vibrant or nice. After intensive (and I do imply intensive!) analysis, I discovered that 2 cups of condensed milk was the proper quantity for the proper style and texture. And as somebody who likes to make use of neat and tidy measurements, I actually did attempt to go away you with a stable recipe that used a neat 2 cans, however it simply wasn’t pretty much as good as this model!
If you happen to love key lime pie, strive my lemon pie subsequent! It’s much like this recipe, however undoubtedly value a strive for one thing a bit completely different.
Get pleasure from!
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Key Lime Pie
Servings: 10 servings
Energy: 434kcal
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Directions
Graham Cracker Crust
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In a medium-sized bowl, stir collectively graham cracker crumbs and sugars.
1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon mild brown sugar
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Add melted butter and stir components collectively till well-combined and all crumbs are moistened.
7 Tablespoons (100 g) salted butter
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Press crumb combination into backside and up the perimeters of a 9.5″ pie pan. Set pie crust within the fridge to sit back whilst you put together the filling.
Filling
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Mix condensed milk (be aware that you’re utilizing solely 2 cups and never 2 full cans!) and egg yolks in a big bowl and whisk till properly mixed.
2 cups (475 ml) sweetened condensed milk¹, 6 giant egg yolks
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Add key lime juice and whisk properly, till barely thickened (about 2 minutes).
⅔ cups (160 ml) key lime juice²
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Pour into pie crust and bake on 350F (175C) for 18-20 minutes. When completed baking, the crust could also be turning a deeper golden brown, the perimeters of the pie shall be agency/set and the middle will nonetheless be barely jiggly when jostled.
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Take away from oven and permit to chill utterly earlier than transferring to fridge. As soon as cooled, switch to the fridge and chill a minimum of 6 hours (ideally in a single day) earlier than serving.
Selfmade Whipped Cream Topping
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Earlier than serving the pie, put together the whipped cream.
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In a big mixing bowl, mix heavy cream, powdered sugar, and vanilla extract. Use an electrical mixer and stir on medium-low pace for 20 seconds, then regularly improve pace to excessive and proceed to beat on excessive pace till combination is thick, fluffy, voluminous and billowing (“stiff peaks” stage).
¾ cup (180 g) heavy whipping cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract
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Pipe or unfold whipped cream over chilled pie (I used an Ateco 848 tip for the piping within the images). Slice and serve.
Notes
¹Important condensed milk be aware
Please be aware that this recipe calls for two cups (473ml) and not 2 14-oz cans. You have to about 1 ½ 14-0z cans for this recipe. Please see the put up for extra info on why this quantity was used, if you’re curious.
²Key lime juice
You need to use contemporary or bottled key lime juice. If you happen to want to use contemporary limes, you’ll want about 20-24 key limes to take action. I’ve discovered that the simplest and best solution to squeeze key limes is to chop them in half and use a garlic press (see video). If you happen to decide to make use of bottled juice, guarantee that it’s really “key lime” juice, substituting common lime juice isn’t pretty much as good.
Utilizing completely different sized pie plates
You need to use an 8.5″, 9″, or 10″ pie plate for this recipe. You’ll seemingly want to regulate the baking time barely relying on the dimensions (smaller pie plates would require an extended bake time, and bigger could be shorter. See my notes within the recipe for judging that your pie is completed baking).
Storing and freezing
This pie will maintain 3-4 days within the fridge, cowl with plastic wrap or foil.
To freeze, wrap tightly and completely with plastic wrap and retailer within the freezer for as much as one month. If thawing the entire pie, return to the fridge the night time earlier than serving and permit it to thaw within the fridge.
You possibly can freeze with or with out whipped cream, however the whipped cream will turn out to be agency within the freezer so I desire so as to add it simply earlier than serving.
Diet
Serving: 1slice | Energy: 434kcal | Carbohydrates: 52g | Protein: 8g | Fats: 23g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 169mg | Sodium: 225mg | Potassium: 300mg | Fiber: 0.5g | Sugar: 44g | Vitamin A: 791IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 1mg
Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
This recipe was initially printed 06/22/2015, images and textual content up to date. Not the recipe, although, that was evidently excellent as written and stays the identical, albeit with a couple of further (hopefully useful) notes.
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