Key Lime PIe Recipe Recipe

Name: Key Lime PIe Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For crust (I usually increase by another half and sometimes add 1/4 cup finely ground macadamia nuts); 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers; 2 tablespoons sugar; 5 tablespoons unsalted butter, melted; For filling; 1 (14-oz) can sweetened condensed milk; 4 large egg yolks; 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand); Optional* For topping (traditional key lime pie is not served with whipped cream, but if you want to, it's great!); 3/4 cup chilled heavy cream

Servings: persons

For crust (I usually increase by another half and sometimes add 1/4 cup finely ground macadamia nuts)
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
Optional* For topping (traditional key lime pie is not served with whipped cream, but if you want to, it's great!)
3/4 cup chilled heavy cream

1
Make crust:
2
Preheat oven to 350A degrees F.
3
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass or ceramic pie plate.
4
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.
5
Leave oven on.
6
Make filling and bake pie:
7
Whisk together condensed milk and yolks in a bowl until combined well.
8
Add juice and whisk until combined well (mixture will thicken slightly).
9
Pour filling into crust and bake in middle of oven 15 minutes.
10
Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
11
Make topping:
12
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks.
13
Add a teaspoon of vanilla and 2 tablespoons of confectioners sugar.
14
Serve pie topped with cream.
15
Cooks' note:
16
a Pie (without topping) can be chilled up to 1 day.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For crust (I usually increase by another half and sometimes add 1/4 cup finely ground macadamia nuts), 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers, 2 tablespoons sugar, 5 tablespoons unsalted butter, melted, and more.

Yes, Key Lime PIe Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Key Lime PIe Recipe

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