I cannot, CANNOT let summer go by without making a key lime pie. It is the quintessential summer dessert, in my opinion. Tart, sweet and creamy with a crumbly graham cracker crust…just divine. The best slice I’ve ever had is at a place called the Donut Hole in Destin, FL (who also happen to have AMAZING doughnuts…duh) where we’d vacation every summer when I was a kid. The anticipation of the one slice of pie was unbelievable and I would savor every last bite knowing I wouldn’t get it again for another 364 days. But now that I’m all grown up I can make my own, wherever and whenever I want! Ah, perks of being an adult.
Now I know many people are big advocates of juicing a bunch of those cute little key limes to get the perfect key lime flavor for their pie, but I happen to really like Nellie and Joe’s Key West Lime Juice. I love the flavor it gives my pies and yes, I’ve done it both ways and honestly can’t tell a difference. Maybe I’m just not enough of a snob but hey, it works and this pie gets rave reviews every time I make it. Oh and did I mention it’s a breeze to whip up? Because it totally is! Enjoy!
- 2 c. Graham Cracker Crumbs
- 1 stick Unsalted Butter, melted
- 4 Egg Yolks, beaten
- 2, 14 oz. Cans Sweetened Condensed Milk
- 1 c. Key Lime Juice
- Juice and Zest of one Large Lime
- ½ t. Pure Vanilla Extract
- 1 c. Heavy Whipping Cream
- ¼ c. Powdered Sugar
- 1 T. Pure Vanilla Extract
- Preheat oven to 375 degrees. Grease a 9-inch springform pan.
- In a medium bowl, mix together melted butter and graham cracker crumbs. Press into the bottom and halfway up the sides of the pan.
- In a large bowl whisk together the egg yolks, sweetened condensed milk, key lime juice, lime juice and zest, and vanilla. Pour into the graham cracker crust and bake for 30 minutes. Let cool completely on a wire rack and then in the refrigerator for at least 2 hours. Garnish with homemade whipped cream.
- In the bowl of an electric mixer, whip the heavy whipping cream until thick and stiff. Beat in the powdered sugar and vanilla. Pipe onto key lime pie.
12 Replies to “Key Lime Pie”
I made this dessert and two other kinds on New Years Day for dinner. This pie really packed the pucker power. I absolutely love Key Lime pie and look forward to the cool tangy flavor with the silky texture, but this was way to lime-y for my and my company’s liking. It nearly took our breath away. I will def keep this recipe for its consistency, but will cut down to half a cup of lime juice next time.
Sorry to her that Kathy, we love the key lime flavor!
This is perfect. It’s not tangy or too lime-y. I remember the pies in Destin and this is probably the best key lime I’ve ever made.
Holly, I am so glad you liked it!
When you cool on a wire rack, do you leave it in the pan?
Dawn, I actually leave it in the pan until after it has been refrigerated. Just to make sure it’s cold and firm before removing the pan.
I made this for my Son’s 18th Birthday and he LOVED it! Added some green food color to celebrate the Lime Flavor. Thanks for sharing this recipe ~ it is now a family Favorite!
I made this pie today and it didn’t disappoint! I couldn’t find key lime juice so I took a shot with regular lime juice and only used 1/2 a cup in the mixture. My wife is pregnant and has been craving key lime pie. So today I surprised her with this recipe and she was down right moved when it hit her taste buds!!!
Is this pie like the pie from the Donut Hole? Most key lime pies call for sweetened condensed milk and this one doesn’t, so is that the secret?
Sorry… meant to say this one doubles the condensed milk. 🙂
Misty, yes I think it is VERY close. 🙂 And you could be right, the double sweetened condensed milk may be the secret! Hah!