Key Lime Pie
Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.
Prep: 20min
Total: 45min
Yield: 8 to 10
Nutrition Facts: servingSize , calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, Saturated Fat 14 g, unSaturated Fat , Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg
Ingredients:
- 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- Two 14-oz cans sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tablespoon grated lime zest
- ¾ cup fresh lime juice
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
Instruction:
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
- Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
- Note: The nutritional information was calculated using 2% Greek yogurt.
Key Lime Pie
This classic Key Lime Pie recipe is deceptively easy to make. A simple filling of egg yolks, Key lime zest and juice and condensed milk bakes in a quick graham cracker crust. Don’t forget to chill the pie before serving.
Prep: 0 25min0
Total: 0 1h3min0
Yield: 1 (9-inch) pie
Ingredients:
- 1/3 of a 1-pound box graham crackers
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
- 3 egg yolks
- 2 teaspoons lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice, or store bought
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners’ sugar
Instruction:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
- For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- For the topping: Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Key Lime Pie
FAQ
What is key lime pie filling made of?
Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.
Can I use regular limes instead of key limes for pie?
Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal — plus it’s easier to make.
What is the difference between key lime pie and lime pie?
Plenty of people like a dessert with a bit of bite and will appreciate the extra acidity that comes from Persian limes. The main difference is that it requires more aromatic Key lime juice to make the famous pie sing.
Why is Publix key lime pie so good?
The recipe used today is the original recipe from when the pie was first created. How great is that? Every pie has a yummy graham cracker crust. The filling is a proprietary blend of Key lime and lime juice – this blend gives the Publix Bakery Key Lime pie a balanced taste that is not too sweet or too tart.
