This Classic Key Lime Pie hits all of your tastebuds. You may even get up and do a dance in between bites. It’s so creamy and tangy at the same time, so easy and so delicious! Pure yum! Good luck stopping at one piece!
We finally got a little break from the heat wave, so we could finally turn the oven on without the worry of stressing out our pour old air conditioner. We moved in this house in 1985 and it’s the same unit still going.
I really don’t even know how long it was here before that. Evidently it’s from the years when things were made to last, and as long as it’s going I’m not looking to replace it, because they just don’t make things like they used to.
If it does go everything has to be replaced, because the furnace is even older, so they don’t make anything that’s compatible with it anymore. Needless to say I keep that in my prayers nightly.
Since we got a few nice days where it actually got cool we were craving a Classic Key Lime Pie. We usually try to make one at least once in the summer. They even had real key limes at the store, so we were in luck.
If you can’t find key limes though, we have used Nellie & Joe’s Key West Lime Juice before, and that turns out good every time as well. It’s actually easier, because you don’t have to squeeze all the limes when using the bottled juice, but now that I have a good Citrus Press Juicer it is not AS much of a challenge.
Before I would have to squeeze lemons and limes with a good pair of tongs, but you get so much more juice with a citrus juicer. It really is worth the purchase, and they keep the seeds out.
Also a handy thing to have for this recipe is a Zester aka Microplane, but the small side of your box grater will also do the job for the lime zest.
According to King Arthur Flour; “REAL Key lime pie, which first appeared prior to the Civil War, was a direct result of the Borden company’s invention of sweetened condensed milk. Southern cooks, wanting to take advantage of this great new product, added lime juice, poured it into a pastry crust, and baked up what was destined to become one of America’s favorite pies.”
So they did the homework. I’ve never been to the Keys, but I’m sure I would love it there.
This Classic Key Lime Pie hits all of your tastebuds. You may even get up and do a dance in between bites. It’s so creamy and tangy at the same time, so easy and so delicious! Pure yum! Good luck stopping at one piece!
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Classic Key Lime Pie
This Classic Key Lime Pie hits all of your tastebuds. You may even get up and do a dance in between bites. It's so creamy and tangy at the same time, so easy and so delicious! Pure yum! Good luck stopping at one piece!
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup confectioners' sugar
- 1/8 teaspoon salt
- 1/3 cup melted butter
- 1/3 cup toasted coconut to the crushed cracker crumbs (optional)
Filling:
- grated zest of 1 medium lime, about 1 tablespoon, not packed
- 3 large egg yolks
- 14-ounce can sweetened condensed milk (1 1/4 cups)
- 12 freshly squeezed key limes or 2/3 cup bottled Key lime juice
Whipped Cream Topping:
- 1 cup heavy whipping cream, cold
- 2-3 tablespoons sugar (optional)
- 1 teaspoon vanilla
Instructions
- Using a 9" X 1 1/4" Pie pan. Preheat the oven to 325°F.
- Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. (Or use premade)
- Press the crumbs & toasted coconut into the bottom and up the sides of the pie pan. (Use Aluminum foil or a pie guard to keep the edges from burning) & I toasted the coconut in the microwave for 1 minute.
- Bake the pie crust for 15 minutes; it'll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling.
- Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and become slightly thicker.
- Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume.
- Add the lime juice, stirring just to combine. The mixture will thicken.
- Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, until it appears set around the edges, though still a bit wobbly in the center. The center should read about 145°F.
- Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving.
- For Whipped Cream Topping place bowl and beaters in the freezer for about 15 minutes. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Store any unused portion in an airtight container. Using a pastry bag with a star tip, make 2 rows with whipped cream. Slice and serve.
Nutrition Information
Yield 10 Serving Size 1 sliceAmount Per Serving Calories 437Total Fat 23gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 135mgSodium 239mgCarbohydrates 51gFiber 1gSugar 41gProtein 8g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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