My Favorite Key Lime Pie
I am from Florida and still consider Florida my home, even though I have lived in many states over my adult life. I have two favorite places to visit in Florida that I would recommend to anyone who has never been there before. The first is St. Augustine and the second is the Florida Keys. One of my favorite pies is Key Lime Pie, something about the tang you get when you take your first bite. If I am at a restaurant and Key Lime Pie is on the menu for dessert I will order it, that is if I still have room for it. I am going to share one of my favorite recipes for Key Lime Pie, and no you won't have to squeeze a whole bag of those little key limes. I hope you enjoy this recipe as much as I do.
Key Lime Pie
- 11 graham crackers (Honey)
- 2 tbsp sugar
- 1 1/2 tsp ground cinnamon
- Pinch of kosher salt
- 6 tablespoons unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
- 7 tbsp Nellie & Joe's Famous Key West Lime Juice
- 2 tbsp Fresh squeezed lemon juice
Note: I usually double the filling recipe, so it fills the pie crust to the top. There is usually a little left over, which you can use to make a few mini tarts.
- 1 cup heavy whipping cream, chilled
- 2 tbsp sugar
- 1 tsp vanilla
Make the Crust
Place oven rack in the center of the oven and preheat to 350 degrees
Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat bottomed measuring cup.
Bake crust until golden brown and set (8-10 minutes). Transfer to a wire rack and let cool to room temperature, about 15 minutes.
Make the Filling and Bake
Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well combined (mixture will thicken slightly).
Pour filling into crust and bake until center is just set, about 15 minutes. Set a timer, you do not want to over cook your pie filling. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cools, 1-2 hours.
When ready to serve, whip cream, sugar and vanilla with a whisk or electric mixer until very soft peaks form. Dollop cream in center of pie (leaving at least 1" border of visible pie filling) and serve. You can also dollop the cream on individual slices, if you wish.
Note: Pampered Chef just came out with a whip cream maker that I find works better than a whisk or an electric mixer, it only takes 30 seconds to make with this little whip cream maker that you pump about 30 times and it is done.
If you are having a party and you would like to make the pie ahead of time, you can do so without the topping, cover loosely and chill up to 2 days in advance.