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Key Lime Pie


I’ll start this post by being completely transparent about my feelings for Key Lime Pie. My feelings are- I don’t like it. The consistency is not for me and I just don’t love lime all that much (except when paired with tequila in a nice cold marg). Having said that, I would make anything for the people I love regardless of my feelings towards it. This year when I asked my mom what I could make her for Mother’s Day, she said Key Lime Pie. I’ve since received her full review and the votes are in. IT WAS A HIT!. So, if you like Key Lime Pie, let me tell ya, this recipe is for you!


Ingredients


Graham Cracker Crust

  • 1 ½ Cups Graham Cracker Crumbs

  • ⅓ Cup Sugar

  • 6 tbsp. Butter

Filling

  • 28 oz. Sweetened Condensed Milk

  • ½ cup sour cream

  • 2 Egg Yolks

  • ¾ Cup Lime Juice (Key Lime Juice is preferred, but regular lime juice is fine as well)

  • Key Lime Zest

Whipped Cream

  • 1 cup Heavy Whipping Cream

  • 1 tsp. Vanilla Extract

  • Key Lime Zest


Directions


To prepare to make your crust, you must first melt your butter. In a bowl, combine your sugar, graham cracker crumbs and melted butter. Mix until it’s fully combined and your graham crumbs are moist.


Place them in your pie tin (or pie mold, whatever you have) and pat it down flat to all surfaces.


Bake at 375℉ for 7-8 minutes. Let it cool completely.


In a bowl, whisk together all of the ingredients of your filling. It should be nice and thick when you’re done. I should note, most recipes suggest to use key lime juice for this part, but my key limes were incredibly dry and I had to use regular lime juice. It worked out totally fine and nobody knew the difference.


Add your filling to your pie tin and bake at 350℉ for 10 minutes. Cool completely and chill for at least 3 hours, or until you’re ready to serve.


Before serving, add your whipping cream, vanilla and zest to the bowl of a stand mixer and whisk at the highest speed until your whipped cream is nice and light and its peaks are semi-stiff. Be careful though, over whipping will cause it to separate and become watery. Pay attention to this one.


For my pie, I put the whipped cream in a piping bag and decorated it like that, but this part is totally up to you! Feel free to fully coat the top of your pie as you wish!


A perfect and refreshing Key Lime Pie for a hot summer day.


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Bio and Title Image by Inna Yasinka Photography

 

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