Key Lime Pie Recipe

Key Lime Pie is a classic dessert that embodies the perfect balance of sweet and tart flavors. With its creamy filling and crunchy crust, it’s a refreshing treat that’s ideal for any occasion. Originating from the Florida Keys, this pie has become a beloved dessert across the United States. Ready to make a slice of paradise at home? Let’s dive into the steps for creating the ultimate Key Lime Pie.

Preparing the Crust

Follow these steps to create a perfect graham cracker crust:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/3 cup of sugar, and 6 tablespoons of melted butter.
3. Mix until the crumbs are evenly coated with butter.
4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
5. Bake the crust for 10 minutes, then remove from the oven and let it cool.

Making the Filling

The filling is where the magic happens. Here’s how to make it:

1. In a mixing bowl, whisk together 4 large egg yolks until they are smooth.
2. Add 1 can of sweetened condensed milk and continue whisking until well combined.
3. Stir in 1/2 cup of key lime juice and 1 tablespoon of key lime zest. Mix until the filling is smooth and thick.

Baking the Pie

Baking the pie ensures that the filling sets perfectly:

1. Pour the filling into the pre-baked crust.
2. Bake the pie in the preheated oven at 350°F (175°C) for 15 minutes, or until the center is set but still slightly jiggly.
3. Remove the pie from the oven and let it cool to room temperature.

Cooling and Setting

For the best results, allow the pie to cool and set properly:

1. Once the pie has cooled to room temperature, refrigerate it for at least 2 hours, or until completely chilled and firm.
2. This chilling time is crucial for the flavors to meld and for the pie to set properly.

Preparing the Topping

No Key Lime Pie is complete without a dollop of fresh whipped cream:

1. In a mixing bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.
2. Whip the mixture with an electric mixer on high speed until soft peaks form.
3. Be careful not to overwhip, as you want a light and airy topping.

Assembling the Pie

Now it’s time to bring everything together:

1. Spread the whipped cream evenly over the chilled pie.
2. For a decorative touch, you can pipe the whipped cream around the edges using a piping bag.

Serving Suggestions

Key Lime Pie is best enjoyed chilled:

• Serving Temperature: Serve the pie cold, straight from the refrigerator.
• Beverages: Pair with a cup of hot coffee or a glass of iced tea for a delightful contrast.

Tips for the Best Key Lime Pie

To ensure your Key Lime Pie is a hit, consider these tips:

1. Perfect Lime Flavor: Use fresh key lime juice for the most authentic taste. If you can’t find key limes, regular lime juice can be a substitute.
2. Avoiding a Soggy Crust: Make sure to bake the crust before adding the filling, and allow the pie to cool completely before serving.

Storing and Reheating

Here’s how to handle any leftovers:

1. Storing: Cover the pie with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days.
2. Reheating: Key Lime Pie is best served cold, but if you prefer it slightly warm, let it sit at room temperature for about 15 minutes before serving.

Variations of the Recipe

Feel free to put your own twist on this classic dessert:

• Different Crust Options: Swap the graham cracker crust for a shortbread or digestive biscuit crust.
• Alternative Toppings: Try topping with meringue instead of whipped cream for a different texture and flavor.

Health Benefits of Key Limes

Key limes are not just tasty; they’re also nutritious:

• Nutritional Value: High in vitamin C, antioxidants, and fiber.
• Health Advantages: Boosts the immune system, aids in digestion, and promotes healthy skin.

Frequently Asked Questions

1. Can I use bottled key lime juice?
   • Yes, but fresh key lime juice provides a more vibrant flavor.
2. What if I don’t have key limes?
   • Regular limes can be used as a substitute.
3. How do I prevent the pie from cracking?
   • Don’t overbake the pie. It should still be slightly jiggly in the center when you take it out of the oven.
4. Can I freeze Key Lime Pie?
   • Yes, you can freeze the pie without the whipped cream topping. Thaw in the refrigerator before serving.
5. How do I zest a lime without a zester?
   • Use a fine grater or a vegetable peeler, and then chop the peel finely.

Conclusion

Key Lime Pie is a delightful dessert that brings a taste of the tropics to your table. With its tangy filling and crunchy crust, it’s a dessert that’s sure to please. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Give it a try, and enjoy a slice of this classic pie!

Yield: 1 TALL 8 OR 9 INCH PIE

Key Lime Pie Recipe

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Key Lime Pie is a classic dessert that embodies the perfect balance of sweet and tart flavors. With its creamy filling and crunchy crust, it’s a refreshing treat that’s ideal for any occasion. Originating from the Florida Keys, this pie has become a beloved dessert across the United States. Ready to make a slice of paradise at home? Let’s dive into the steps for creating the ultimate Key Lime Pie.

Prep Time 40 minutes

Cook Time 25 minutes

Ingredients

• Pecan Cookie Crust:
• 250 g or 2 cups digestives or graham crackers
• 100 g or 1 cup pecans roasted or see note in “ingredients” for how to toast raw pecans
• 70 g or 5 tablespoons unsalted butter
• 2 tablespoons powdered sugar
• Key Lime Filling:
• Zest of 10 key limes or 5 persian limes careful not to zest the white pith
• 2 egg yolks from 2 large eggs
• 792 g or two 14oz cans sweetened condensed milk
• 80 g or ⅓ cup sour cream full fat
• 240 g or 1 cup key lime juice can use a mix of persian limes and key limes
• 1 teaspoon pure vanilla extract
• Pinch fine sea salt
• Whipped Cream (this makes a thick layer of cream, halve it for a more modest amount):
• 2 cups heavy whipping cream
• 2 teaspoons pure vanilla extract
• Pinch fine sea salt
• ¼ cup powdered sugar

Instructions

First, make the crust:

• Preheat the oven to 350 F. Lay a sheet of parchment paper over the bottom of a nonstick 8 or 9 inch springform pan then attach the top and buckle to seal it.
• Grind the cookies and the pecans in a food processor until fine.
• Melt the butter and stir with the ground nuts and cookies and the powdered sugar until the mixture resembles wet sand.
• *If the mix isn't holding together when you squeeze some of it in your palm, add another tablespoon of melted butter; it should clump but not leave an overly greasy residue on your hand.
• Press the mixture into the bottom and up the sides of the springform pan. Take your time pressing the crumbs into an even layer and all the way up the sides. Use a measuring cup to press the crumbs in tightly (dip it in powdered sugar so the crumbs won’t stick to it).
• Bake the crust for 10 minutes. When it comes out it might have bubbled a bit, use the measuring cup to press it back into shape.

Second, the filling:

• Zest the limes then juice them until you have 1 full cup of juice and place the zest and juice in a large bowl. Add the sweetened condensed milk, the vanilla, salt, egg yolks and the sour cream and whisk until smooth.
• Pour into the baked pie crust then set back in the oven until the center only still wobbles when you shake the pan, for about 15-25 minutes. (Time depends on the size of your pan, bigger mores shallow pans will bake the custard quicker than smaller, deeper pans).
• Remove from the oven and let cool to room temperature then set in the fridge to chill for about 4-8 hours (preferably overnight).

The day of serving, make the whipped cream:

• Set all the ingredients in a food processor and process on high until thickened. Stop it when it looks creamy but if you run a spoon through it it holds shape, 2-4 minutes. (Keep an eye on it, it can go quicker depending on the strength of your food processor).
• Spread over the top of the cooled pie and zest some limes over it to decorate.
• Store the pie in the fridge. Leftovers keep for a few days but the pie will start to seep liquid after awhile.

Notes

You can use a tall 8 inch round springform pan or a shorter 9, or 10 inch springform pan for this recipe. Bigger pans will yield a shorter pie.