Key Lime Pie is a dessert pie with a fresh and sour taste. The crust itself contains graham crackers and butter. The filling is made of key lime juice and zest, egg yolk and sweetened condensed milk. Egg white is often used to create a meringue topping. An alternative is to serve it with heavy cream. For my pie I used grated lime zest and a couple of lime slices. That was incredibly delicious.
Tools & Equipment
- 23cm / 9-inch pie plate
- 2 medium bowls
- Silicone spatula
- Egg separator
- Lemon squeezer
- Food processor
- Wire rack
Recipe tips for making Key Lime Pie
Key limes: they have a higher acidity than regular limes, which makes them taste more sour and much more aromatic. Unfortunately I could not find any key limes, so I used regular limes. The result was very tasty, however, I can imagine that it gets even better by using key limes.
The filling: Start by making the filling. Keep it at room temperature, giving the filling time to thicken. In the meantime, continue with the cake crust.
Preparing the crumbs: I have crushed the graham crackers by using a food processor. If you have none available, you can also put the graham crackers in a Ziplock bag, seal it and crush them with a rolling pin.
Bake the pie: allow the crust to cool, then pour in the filling and bake until the pie is mostly set, but still a little jiggly in the center.
Chill: once the pie reaches room temperature, it is best to keep it in the fridge for at least 3 hours. This will help the filling to set properly and besides, this pie tastes most delicious when chilled.
Storage: cover leftovers with plastic wrap and store in the fridge for up to 3-4 days.
My summary for Key Lime Pie
Taste: fresh, light, sweet and sour at the same time
Texture: a buttery and crispy crust with a creamy filling.
PROS: easy to make.
CONS: The pie needs to cool in the fridge for at least 3 hours before it can finally be served.
For the Filling
- 15g key lime zest
- 4 egg yolks
- 400ml sweetened condensed milk
- 120ml fresh key lime juice
For the Crust:
- 150g graham cracker crumbs
- 65g light brown sugar
- 115g butter, melted
- Pinch salt
- Preheat the oven to 178°C/ 350°F.
- Make the filling: In a medium bowl, whisk the lime zest and egg yolk together for 2 minutes. Stir in the sweetened condensed milk and then the lime juice until it is mixed. Set aside.
- Prepare the crust: In a medium bowl, whisk together the graham cracker crumbs, brown sugar and salt until there are no brown sugar lumps left. Drizzle the melted butter over the graham cracker mixture, using a fork to distribute until it is evenly moistened.
- Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie plate. Use the bottom of a small measuring cup to press it down tightly. It should be really tight.
- Bake for 10 minutes on the center rack; place on a wire rack and allow to cool to room temperature.
- Pour the lime filling into the crust as soon as it has cooled to room temperature. Bake for 15 to 17 minutes on the middle rack until the center is almost set, but still jiggly. Transfer the pie to a wire rack; let it cool to room temperature.
- Cover the pie with plastic wrap, sprayed with non-stick cooking spray. Allow to cool in the fridge for at least 3 hours and up to 1 day.
- Optional: garnish with slices of lime and enjoy.
Recipe adapted from brownedeyebaker