Are you ready to go through the tangy and refreshing flavor made by a simple Key Lime Pie recipe? From its origins in the tropical Florida Keys to its widespread popularity across the globe, Key Lime Pie remains a beloved dessert that embodies the perfect balance of flavors.
Key Lime Pie can be traced back to the late 1800s in the Florida Keys. The locals here used the abundant key limes grew in the region to create a simple but extraordinary dessert. Over time, Key Lime Pie became a staple of Florida cuisine and a cherished symbol of the region.
How to make key lime pie?
The key ingredient that sets this dessert apart is the juice of key limes, which significantly gives the pie its signature tangy flavor. It is combined with a smooth and velvety custard made from sweetened condensed milk and egg yolks. Then, the custard is poured into a crumbly graham cracker crust and chilled to perfection.
Let’s make one for you following this simple key lime pie recipe:
- 170g (1 ½ cups) sweet graham cracker crumbs
- 100g (7 tbsp) unsalted butter
- 1 can ( 397g or 14 oz) condensed milk
- 3 egg yolks
- 4 medium key limes to get 60g (1/2 cup) juice & 10g (2 tbsp) zest
- 240ml (1 cup) whipping cream
- 15g (1 tbsp) sugar
- ½ teaspoon vanilla extract
Step 1. To start making the crust, melt the butter until it turns into a liquid. You can do this easily and quickly using a microwave.
Step 2. Next, crush the graham crackers into small crumbs. A helpful tip is to place them in a zip-top bag, leaving a small hole for air to escape, and then use a rolling pin to crush them into fine crumbs.
Step 3. In a mixing bowl, combine the melted butter and graham cracker crumbs, stirring well until the mixture is moist and evenly mixed.
Step 4. Transfer the mixture into a 22cm (8 inches) mold or pie plate and press it firmly and evenly into the bottom and wall of the mold. Be sure to pack it tightly to create an even layer. Preheat the oven to 350°F (175°C) and bake the crust for 10 minutes. This will help the crust hold together and provide a delicious base for your lemon pie.
Step 1. Wash key limes, squeeze the juice, and zest all the key limes into a small bowl.
Step 2. Whip the egg yolks, key lime juice and zest together in 1 minute by hand mixer/stand mixer or 5 minutes by hand until the mixture is well combined.
Step 3. Add condensed milk to the egg mixture and continue to whisk to get a smooth texture (3 minutes by electric mixer or more).
Step 4. Pour the final mixture onto the cooled-down baked crust. Flatten the surface with spatula and gently tap/jiggle the pie to have the best shape.
Step 5. Bring the pie back to oven, bake it in 15 minutes more at the same temperature (350°F/ 175°C). Let it cool down in 20 minutes more before refrigerating for the next 3 hours or more.
Add whipping cream, sugar, and vanilla to a bowl. Beat the whipping cream until it forms stiff peaks. Decorate the pie with whipped cream using your favorite piping tips, and several thin key lime slice. Perfect!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 80mgSodium: 48mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 2g
Is there alternatives for key lime?
If you can’t find key limes from nearby stores, it’s alright to replace it with Persian or Kaffir lime, as long as you stay away from bottle lime juice. This processed juice doesn’t contain any lime aroma. Moreover, it lost the freshness of the pie.
Lemon can’t replace lime too, as the aroma from zest and taste of juice is different. Or else you will get yours a version of lemon pie.
How to preserve key lime pie?
To have the best quality, always keep your pie refrigerated with a cover on top. Also, leave it at room temperature for no more than 1 hour only because it will melt and the texure is not as its best.
Store key lime pie in the refrigerator for up to 4-5 days. Generally, consume it within the first 3 days to have the best quality with silky texture, balanced flavor and key lime aroma combined.