Servings: 8-10 Time: 45 minutes to prep; 30 minutes to bake
Key Lime Pie is one of those classic desserts you can't wait to dig into. With a quick homemade graham cracker crust and scratch-made whipped cream, everyone will want this recipe from you! At one point, a coworker of mine, (yes - you Jack,) begged me for this recipe for 5 consecutive months. It also happens to my birthday today. To celebrate, I wanted to publish this recipe! And for that, Jack and you are in luck today. This recipe perfectly balances the light and sweet whipped cream with the zesty and tangy lime filling, all on top of a simple, crumbly, and buttery crust. The first best part about this pie is that I only need a few ingredients that I don't already have in the pantry.
The other best part? It tastes like I just picked this up at a local artisan bakery. Make this the morning of or day ahead for the perfect setting and temperature for serving.
For the crust: 1 2/3 cup graham cracker crumbs, ground in a blender
1/3 cup sugar 5 tablespoons salted butter, melted and cooled
For the filling: 1 cup key lime juice* 28 ounces sweetened condensed milk 5 large egg yolks
For the whipped cream: 1 pint of whipping cream 1 teaspoon vanilla extract 1/3 cup confectioners' sugar (+ more to taste)
For the topping (optional): 1 lime for zesting
*I use Nellie & Joe's Key West Lime Juice for this recipe, which can be found sometimes in the juice or cocktail section of the grocery store.
Preheat the oven to 350 degrees F. Stir the graham cracker crumbs and sugar in a bowl to combine. Stir in the melted butter until the texture is similar to wet sand. Using a 9-inch pie plate, press the graham cracker crumbles into the bottom of the pan. Press evenly with your palm. Then shape the sides of the crust with the remaining crumbs by patting the edge of the top and the sides into the border of the pan. Bake for 10 minutes. Then remove and let cool for 15 minutes.
Using a whisk, mix the key lime juice, condensed milk, and egg yolks in a large bowl. Mixture should be light yellow and smooth in texture once fully combined. Pour the filling into the center of the crust slowly, not allowing the pan to overflow. Gently shake the pan back and forth to level the top.
Bake for 20-22 minutes, or until the top appears baked through and is still slightly jiggly. Once set, move to a wire rack to cool for 1 hour. Then transfer to the refrigerator for 4-5 hours (or overnight.)
Pour the whipping cream into a mixer with the whip attachment. Add in vanilla extract. Turn the mixer on the lowest setting and let whip for 3-4 minutes. As the mixture begins to whip, splashes of the cream will appear on the sides of the bowl. Continue to increase the speed of the mixer slowly and gradually to avoid as much splashing as possible. (There will ideally be little to no splashing between increases in speed, which is how you will know it is ready to add speed.)
Whip until firm peaks appear & the cream holds onto the whip attachment. Scrape down the sides of the bowl with a baking spatula and then whip for 30 more seconds. Toss in the confectioners' sugar on top of the whipped cream and fold in gently until combined, about 1 minute. Add more to taste. Store in an airtight container for up to 4 days, folding again before use.
To serve the pie, add heavy dollops of whipped cream with a baking spatula to the top of the pie and spread into an even layer. Zest a lime over the whipped cream to top. Serve immediately or insert toothpicks to the top of the pie and cover with plastic wrap before refrigerating.
Then slice & enjoy!
Pie recipe inspired & adapted from Live Well Bake Often.
So, was this the best key lime pie you've ever had?
Let me know in the comments!