For the BEST Key Lime Pie recipe, are you ready? It’s simple to prepare this award-winning, creamy, and refreshing Key Lime Pie recipe! (Plus! The pie may be made and eaten the same day. Moreover, making this dessert dish is rather simple!
What do you think? A few weeks ago, I took part in the Philadelphia Florida Keys Cook-Off and won a vacation to the Florida Keys! Squeeze me! The contestants had to cook in two rounds, and I came out on top! Today, I wanted to give you my recipe for the Prize-Winning Key Lime Pie and briefly explain what happened. Although it’s lengthy, you may click the “jump to recipe” button 🙂
Never Miss A Good Deal!
I love seeing how many of you have created this pie from the emails, comments, and pictures on Facebook, Instagram, and Twitter! And how it’s used into so many noteworthy events! I appreciate you all informing me about this! This pie is extremely simple, creamy, cool, and tasty—you really can’t screw it wrong!
Lime Pie Recipe
I’ll tell you the tale first, and then I’ll demonstrate how to create the BEST key lime pie.My Key Lime Pie recipe that won a prize has been made by so many people now! It’s simply amazing! I hope you have fun with it too!
24- For the second Florida Key’s Cook-Off, Philadelphia-Area Influencers were invited to The Restaurant School at Walnut Hill College on Walnut Street in downtown Philadelphia. The first took place in Montreal in 2015.
Being invited excited me! As a food blogger, it’s just me and my mountain of dishes at home while I prepare the recipes I publish on Souffle Bombay!
You can only imagine how much pleasure it was for me to go out and enjoy some gourmet fun in the kitchen with other foodies. I never expected to win, but even if I hadn’t, I still would have enjoyed the whole thing!
I had never visited a cooking school before. The Restaurant School at Philadelphia’s Walnut Hill College really pleased me. The several kitchens where students may work and learn, the themed dining rooms, and the general atmosphere of the site all contribute to this. It’s really something unique!
Our host and one of the three judges was Chef Bobby Stokey. Before we started cooking, Chef Bobby performed a few culinary demos for the group. He demonstrated a few delectable seafood dishes in the Key West style for us. So light and airy!
The meringue topping on traditional Key Lime Pies in the Keys caught my attention. They resemble lemon meringue pies more. I’ve never seen a Key Lime Pie with meringue in person in the Philadelphia area, but my spouse adores it and always orders it when he sees one. It’s whipped cream every time.
We all knew going into the challenge that we needed to make Key Lime Pie.
To prepare our Key Lime Pie, we were each permitted to contribute a hidden ingredient. Tequila was my initial suggestion, so I used that for my test run. Sour cream was my second choice as I am aware of my husband’s preferences for desserts.
I blind tested both Key Lime Pie Recipes with my family and a few friends, and the results were in the center! Thus, I brought both to the competition the night of the event, planning to utilize whatever felt most appropriate at the time.
It resembled a MasterChef or Top Chef episode! Everybody was required to stand where they were supposed to, and Chef Bobby roared at us. All set, set, go! We then took off!
We started working on our second task—the mysterious ingredient from the Florida Keys—while our pies were chilling. They revealed themselves to be exquisite fillets of Yellow Tail Snapper. Neither had I eaten it nor dealt with it previously. But since I know halibut quite well, I assumed it would be comparable to cook with.
Ingredients for Key Lime Pie Recipe
- graham cracker crumbs
- sweetened condensed milk
- sour cream
- key lime juice see key limes
- egg yolks
- lime zest
- heavy cream
- powdered sugar
Key Lime Pie Baking Tips
- On a baking sheet, bake the pie. In this manner, your pie won’t unintentionally have a finger or oven mitt print on it when you pull it out. I can tell you, I’ve been there, haha!
- Before putting the key lime pie in the refrigerator, let it cool completely.
- Let the pie cool for a minimum of three hours.
- Put your pie on the lowest level in your refrigerator to cool it the quickest. It is chilly here because of the fall weather.
- Put the whipped cream topping on just before you are ready to eat. I merely do this to keep it from being messed up, but it does hold up nicely.
- If you have topped the pie, either leave it uncovered or store it in a container with a dome to keep it safe.
This pie does not deteriorate at all. It may be prepared one day in advance, and the whipped cream can be added the day of serving. It tastes great for several days! The easiest method to keep it fresh without contaminating the whipped cream is to store it in a pie or cake carrier.
More Recipes You Might Like
- Lemon Blueberry Biscuits
- Coquito (Puerto Rican Coconut Rum Cocktail)
- Southern Sweet Potato Pie
- Spiced Zucchini Cake
Prize Winning Key Lime Pie Recipe
- 1 ½ – 2 cups of graham cracker crumbs*
- ¼ cup sugar
- 5 TBS butter melted
- 2 14 oz cans of sweetened condensed milk 28 oz total
- ½ cup sour cream
- ¾ cup key lime juice I use always Nellie and Joes Key Lime Juicesince I rarely see key limes
- 2 egg yolks
- Zest from 1 lime or key lime
- 8 oz heavy cream very cold
- 1 TBS vanilla
- 3-4 TBS powdered sugar
- Set the oven’s temperature to 350.
- Graham crackers can be purchased or ground into crumbs by pulsing them in a food processor.
- Pulse to blend after adding the butter and sugar.
- Using your fingers, press crumbs into the bottom and up the edges of the pie pan.
- Bake for golden brown, 6 to 8 minutes.
- Let the crust cool fully.
- To Complete
- Set the oven’s temperature to 350.
- In your mixer bowl, combine all the ingredients and beat on medium-high for two minutes.
- Filling should be scraped into the prepared (and cooled) pie shell.
- Bake for 15 to 20 minutes, or until the filling barely moves in the middle when you give the pan a little shake back and forth.
- Pie should not brown.
- After letting cool on the counter for at least half an hour, put it in the refrigerator for at least three hours.
- Beaten Cream
- Beat the cream on high speed in the mixing bowl until firm peaks start to form.
- Whisk in the powdered sugar and vanilla until stiff peaks form.
- When your pie is ready—about an hour before serving—scrape it into a pastry bag equipped with a decorative tip.
- Top with a sprinkling of fresh lime zest.
- Pie should be refrigerated before serving.
For this, I prefer a slight crumbly crust. Add one or two more TBS of melted butter if you want it to hold together better.
Use two cups of crumbs (or a bigger pie plate) for a thicker crust.Avoid sticking your thumb inside the pie while taking it out of the oven.I promise you, I’ve done this with pies many times! It might be best baked on a baking sheet.Simply in case.
Till you’re ready to use it, keep your whipped cream cold.
Occasionally, I adorn this with candied lime peels that I have prepared.