Prize Winning Key Lime Pie Recipe
Key Lime Pie Recipe: A Winner. Very cool and creamy! This recipe is impossible to goof up! The BEST Key Lime Pie Recipe is this one, for sure!
Yield: 8
Materials
Crust
- 1 ½ - 2 cups of graham cracker crumbs*
- ¼ cup sugar
- 5 TBS butter melted
- Filling
- 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
Whipped Cream
- 8 oz heavy cream very cold
- 1 TBS vanilla
- 3-4 TBS powdered sugar
Instructions
- 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.
Notes
Since the pie filling is so sweet and acidic, the crust just has to be 3–4 TBS sugary.
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.
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.