Monday, June 18, 2012

Key Lime Pie

A while back, a coworker came in and said, "Hey! I made a key lime pie! Want some?"


This dudes key lime pie was jaw dropping. The crust was chewy and buttery, the filling was tangy and sweet. It was of the best things I think I've ever had. And I've had a lot of food.

He gave me the recipe, and it sat in my inbox for probably close to a year. Intimidating.

Yesterday was the day. I was going to make my dad a key lime pie for Father's Day.

When I glanced over the recipe, it actually didn't even look that hard! We all know how that can go, though...

Total Ingredients
Graham Cracker Crust
1 ¼ cup
Graham Cracker Crumbs (or 1 individual package from a box)
2 T
Granulated Sugar
5 – 6 T
Unsalted Butter (I used 6T)

Pie Filling
Large Egg Yolks (Room Temperature)
14 oz
Sweetened Condensed Milk
½ cup
Key Lime Juice
2 tsp.
Key Lime Zest (grated)

Cream Topping
1 cup
Cold Heavy Whipping Cream (35-40% butterfat content)
2 T
Granulated Sugar (or ¼ cup if you like a bit sweeter)


  1. Preheat oven to 350˚ F
  2. Place oven rack in the center of oven.
  3. Butter or lightly spray with non stick vegetable spray, a 9 inch pie or tart pan.
Graham Cracker Crust
  1. Mix together the graham cracker crumbs (I put them in a ziploc and used a rolling pin to crush them), sugar and melted butter.
  2. Press onto the bottom and up the sides of a prepared pan.
  3. Bake for about 10-12 minutes or until set and lightly browned.
  4. Remove from oven and place on wire rack to cool while you make the filling.
  1. In the bowl of your electric mixer, with the whisk attachment beat the egg yolks until pale and fluffy (2-3 minutes).
  2. Scrap down the sides of the bowl and then beat in the lime juice and zest (I assume you also put the sweetened condensed milk in at this point).
  3. Pour the filling over the crust and bake for about 10 – 15 minutes, or until the filling is set.
  4. Remove from oven and place on a wire rack to cool.
  5. Once it is completely cooled, cover and refrigerate for several hours or overnight.
  6. Once the filing has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form.
  7. Either pipe (using Wilton 1M star tip) of place mounds of whipping cream on top of the filling.
  8. Can be store in the refrigerator for a few days (leftovers? LOL, yeah right).
Makes 1 – 9 inch (23 cm) pie or tart.

I didn't really have time to let the pie cool and THEN chill it in the fridge, so I tossed it in the fridge straight away for a few hours. No harm done. 

He sweetens his whipped cream, but my mom made ours and didn't. It's phenomenal, either way. 

This pie was totally easy! Ok, juicing those tiny little key limes was a pain in the ass, but other than THAT, it was easy. The tart and sweet and buttery combo is to die for. 

1 comment:

Erica said...

Try using Nellie & Joe's Famous Key Lime Juice. I use this when I made my Key Lime Pie and it is super good! You can find it at BevMo, and it saves a lot of time....