Sublime Key Lime Pie Recipe
I absolutely love this Key lime pie recipe because it’s a perfect blend of tangy and sweet that just hits all the right notes—plus, the homemade graham cracker crust gives it that nostalgic comfort vibe every millennial craves. Making it is a breeze, and each slice feels like a tiny celebration of sunshine and simplicity.
Key Lime Pie, in my opinion, is supposed to be perfectly balanced between sweet and tart, and mine certainly is, thanks to fresh Key limes and their zest. What I also love about my Key Lime Pie is the way the filling contrasts with the crunchy-crumbly texture of the graham cracker crust.
And there’s definitely something to be said for eating a Key Lime Pie topped with a mound of whipped cream.
Ingredients
Crushed graham crackers: Supply a nutrient-dense base that has the essential elements necessary to facilitate the formation of an emotional bond between a caregiver and an infant.
Sugar in granulated form: Contributes sweetness and assists in the binding of the crust.
Butter: Provides an abundance of flavor and helps with the texture of the crust.
The creamy texture and rich protein content of egg yolks make them essential.
Condensed milk, when sweetened, is a milk product that provides not only sugar but also milk solids and fat, which together compromise its virtuousness a little and make it a fair stand-in for both the sweetness of sugar and the creamy thickness of melted chocolate.
Juice from key limes: Offers a tart, refreshing citrus taste.
Zest from key limes: Takes the lime taste to another level with fragrant oils.
Optional topping for added richness: whipped cream.
Ingredient Quantities
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- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh Key lime juice
- 1 tablespoon Key lime zest
- Whipped cream, for serving (optional)
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Instructions
1. Heat the oven to 350°F (175°C).
2. In a medium bowl, put together the secret and graham cracker crumbs.
3. Melted butter goes into the graham cracker mixture, and then everything is combined into a well-mixed state.
4. Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
5. Bake the crust in the preheated oven for 8-10 minutes until it is just starting to turn golden. Take it out and allow it to cool down a bit.
6. In a wide bowl, beat the egg yolks together until they are a bit more than just combined.
7. Slowly incorporate the sweetened condensed milk into the egg yolks, whisking all the while, until fully blended.
8. Add the Key lime juice and zest, and mix until the filling is smooth and well blended.
9. Put the filling into the crust that has been prepared and spread it evenly.
10. Bake the pie for 15-20 minutes, until the filling is set but still slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, with whipped cream on top if you like.
Equipment Needed
1. Oven
2. Medium mixing bowl
3. Wide mixing bowl
4. Measuring cups
5. Measuring spoons
6. Whisk
7. Spoon or rubber spatula
8. 9-inch pie pan
FAQ
- Can I use regular lime juice instead of Key lime juice?You can substitute standard lime juice for Key lime juice when making this dessert, but the flavor will be a bit off.
- How do I know when the pie is done baking?The edges of the pie are set, and the center still jiggles slightly. It will continue to set as it cools.
- Can the pie be made ahead of time?Certainly! It is possible to prepare the pie a day ahead of time. Keep it in the refrigerator, covered, and it will be just as delightful when served the next day.
- What can I use instead of graham cracker crumbs for the crust?You can use crushed digestive biscuits, vanilla wafers, or crushed pretzels instead of the above for a different twist.
- Is the whipped cream topping necessary?Although it is not required, whipped cream provides a light, creamy counterpoint to the piquant pie and is suggested as an accompaniment for optimal taste.
- Can I freeze the Key lime pie?You can freeze the pie for as long as a month. Before you enjoy it, let it thaw in the refrigerator.
- How can I zest the Key limes?Using a microplane or fine grater, zest the Key limes, taking care to only grate the green outer layer.
Substitutions and Variations
To make graham cracker crumbs: Use digestive biscuits or crushed vanilla wafers.
For granulated sugar: Substitute with coconut sugar or light brown sugar for a flavor variation.
To make Key lime juice: Use the same amount of regular lime juice or lemon juice.
To get the zest of a Key lime: Use regular lime zest or lemon zest if you want the same kind of citrusy touch.
Pro Tips
1. Chill the Dough: After pressing the graham cracker crust into the pie pan, place it in the refrigerator for about 15 minutes before baking. This helps the crust set more firmly, preventing it from crumbling when sliced.
2. Use Fresh Key Limes: For an authentic flavor, try to use fresh Key limes rather than bottled juice. Rolling the limes under your palm before juicing can help yield more juice.
3. Zest Before Juicing: Zest the limes before juicing them to make it easier and to ensure you’re not struggling with slippery lime halves.
4. Graham Cracker Variations: Add a pinch of salt and a dash of cinnamon to the graham cracker crust mixture for added depth of flavor.
5. Test for Doneness: When baking the pie, give it a gentle shake to check for doneness. The center should wobble slightly like jelly; it will firm up as it cools. Avoid overbaking, as you want to maintain a creamy texture.
Sublime Key Lime Pie Recipe
My favorite Sublime Key Lime Pie Recipe
Equipment Needed:
1. Oven
2. Medium mixing bowl
3. Wide mixing bowl
4. Measuring cups
5. Measuring spoons
6. Whisk
7. Spoon or rubber spatula
8. 9-inch pie pan
Ingredients:
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- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh Key lime juice
- 1 tablespoon Key lime zest
- Whipped cream, for serving (optional)
“`
Instructions:
1. Heat the oven to 350°F (175°C).
2. In a medium bowl, put together the secret and graham cracker crumbs.
3. Melted butter goes into the graham cracker mixture, and then everything is combined into a well-mixed state.
4. Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
5. Bake the crust in the preheated oven for 8-10 minutes until it is just starting to turn golden. Take it out and allow it to cool down a bit.
6. In a wide bowl, beat the egg yolks together until they are a bit more than just combined.
7. Slowly incorporate the sweetened condensed milk into the egg yolks, whisking all the while, until fully blended.
8. Add the Key lime juice and zest, and mix until the filling is smooth and well blended.
9. Put the filling into the crust that has been prepared and spread it evenly.
10. Bake the pie for 15-20 minutes, until the filling is set but still slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, with whipped cream on top if you like.