Key Lime Pie is so refreshing with its sweet-sour flavor . The crust itself contains graham crackers and butter. The filling is made of key lime juice and zest, egg yolks and sweetened condensed milk.
Egg white is often used to create a meringue topping. An alternative is to serve it with heavy cream. I love my key lime pie simple, therefore I just added some grated lime zest and a couple of lime slices for the finish. So delicious and fresh. That’s why this is a great summer pie.
Tools & Equipment
- 23cm / 9-inch pie plate
- 2 medium bowls
- Whisk
- Silicone spatula
- Egg separator
- Zester
- Lemon squeezer
- Food processor
- Fork
- Wire rack
Recipe Tips
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.
Prepare 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.
How to make Key Lime Pie
Get everything ready and weigh your ingredients. Preheat the oven to 178°C/ 350°F.
Make the filling: In a medium bowl, whisk the lime zest and egg yolks together for 2 minutes.
Stir in the sweetened condensed milk, then the lime juice and whisk until it is mixed. Set aside.
Make the crust: whisk together the graham cracker crumbs, brown sugar and salt until there are no brown sugar lumps left. Drizzle the melted butter over the mixture until it is evenly moistened.
Press the mixture evenly into a 9-inch pie plate. Use the bottom of a small measuring cup to press it down tightly. Bake for 10 minutes on the center rack. Place on a wire rack and allow to cool to room temperature.
Pour the 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 and let it cool to room temperature. Cover with plastic wrap and let it chill in the fridge for at least 3 hours.
Garnish with grated and sliced limes.
Storage: cover leftovers with plastic wrap and store in the fridge for up to 3-4 days.
My Summary for Key Lime Pie
Difficulty: simple.
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.
More “Lemon” Recipes
- Bundt Cake: Lemon Pound Cake
- Loaf Cake: Lemon Drizzle Cake
- Swiss Roll: Lemon Cake Roll
