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Key Lime Pie

I don’t know about you, but I can’t let Summer slip by without indulging in the mouth watering taste of at least one homemade Key Lime Pie.  I’m talking about real Key Lime Pie.

So what’s not in real Key Lime Pie?

  • Artificial green food coloring
  • Regular (Persian) limes
  • Cream cheese
  • Artificial key lime flavoring

To make a real Key Lime Pie, you must use real key limes, not regular (Persian) limes.  There is a difference.  Key Limes have a high juice content and an intense aroma.  They have a very thin skin and are smaller than the bigger Persian Limes.  They are also a little sweeter than regular Persian Limes.  Persian Limes have a lower pH balance and are therefore more acidic.

In case you didn’t know, back in the day many refrigerator pies contained raw eggs.  That’s right, raw eggs.  Nowadays, most people are afraid to eat anything containing raw eggs, therefore, many old recipes have been converted to eggless recipes.  But no worries here.  This Key Lime Pie has eggs…cooked eggs!

Never use bottled key lime juice.  Trust me, I’ve tried a few.  The juice is bitter tasting and doesn’t even come close to comparing to the juice from a fresh key lime.  Don’t use it…even in a pinch!  Besides, you’re gonna need some grated lime zest for that Key Lime Pie, and it doesn’t come in a bottle of juice.  Don’t let anyone tell you that it takes forever to squeeze  enough juice from key limes for a pie either.  It takes about 5 minutes to squeeze about 1/2 cup of juice from a few key limes.

Easy Peasy!  This pie is so easy to make.  Here’s all you do…

  1. Mix a few graham cracker crumbs with some melted butter and press it into a pie dish.  Bake it for 10 minutes just to set the crust.
  2. Mix together some eggs, condensed milk, sugar and lime juice and pour into the crust.
  3. Bake for 15 minutes, long enough to cook the eggs.  Chill and eat!!

This pie is the perfect balance of sweet and tart.  A buttery crunchy crust holds the most delicious, creamy tart filling that simply melts on your tongue.  Oh yes…and a dollop of whipped cream sure doesn’t hurt anything either.

Print

Key Lime Pie


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 8 Servings
  • Category: Pies

Ingredients

FOR THE CRUST

  • 1 cup graham cracker crumbs
  • 1/4 cup butter
  • 3 tablespoons sugar

FOR THE FILLING

  • 4 large eggs
  • 1 can sweetened condensed milk, 14 ounce
  • 1/2 cup plus 2 tablespoons fresh key lime juice
  • 1/4 cup granulated sugar
  • 1/2 teaspoon key lime zest for garnish, optional

FOR THE WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon cornstarch

Instructions

Preheat oven to 350 degrees.

FOR THE CRUST

  1. Place the butter in a medium bowl and microwave until melted.
  2. Add the graham cracker crumbs and sugar and mix with a fork until thoroughly combined.
  3. Using a small measuring cup, press the graham cracker mixture into the bottom and all the way up the sides of a 9″ pie dish.  There should be an abundance of crumbs at the top edge of the pie dish.  This is okay.
  4. Bake for 10 minutes to set crust.  Let cool for a few minutes to ensure crust is set.  Meanwhile, make filling.

FOR THE FILLING

  1. In the bowl of a stand mixer, or use a hand mixer, mix the eggs until they are lemony in color.  Add the condensed milk and mix to incorporate, about 30 seconds.  Add the lime juice and sugar and mix for about 1 minute on medium speed until filling is well combined.
  2. Pour filling into the cooled graham cracker crust.  Using your finger or the edge of a spoon or knife, gently rake some of the heaped up crumbs along the top edge of the crust into the filling.
  3. Bake pie for 15 minutes and transfer to a wire rack to cool.  Place pie in refrigerator to chill for at least 2 hours before garnishing with whipped cream.

FOR THE WHIPPED CREAM

  1. Add the whipping cream to the bowl of a stand mixer, using the whisk attachment, or use a hand mixer. Whisk on low speed for about 1 minute until cream begins to thicken slightly (or it will splatter everywhere).  Add the powdered sugar and whisk on medium high speed until soft peaks form.  Add the cornstarch and beat on high speed until cream forms  stiff peaks.
  2. Place dollops of whipped cream around the top of pie next to the edge, or use a piping bag and tip to pipe dollops.
  3. Grate about 1/2 teaspoon of lime zest over the top of pie, including the whipped cream if desired.
  4. Refrigerate until ready to serve.

Notes

  • If using a store bought crust, it is not necessary to pre-bake the crust for 10 minutes.
  • If you prefer a more soft whipped cream, simply whisk it until soft peaks form and stop.  Place dollops on pie when you are serving it.  However, if you are piping it on the pie before refrigerating (if you want it to look pretty), you will want it to form stiff peaks.

Keywords: desserts,pies,key lime pie,key lime recipes,key lime,Summer recipes,lime,

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