Closet Cooking

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Key Lime Pie

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Key Lime Pie

I have been hearing about key lime pies for a while and I have been wanting to try one. Unfortunately I had been unable to find them, that is until last week. I was bit surprised when I saw them at the grocery store and I grabbed a bag of them immediately. A key lime pie is a pie that is made with key lime juice, egg yolks, sweetened condensed milk and a pie crust. The leftover egg whites are commonly used to make a meringue topping. I decided to skip the meringue topping to keep things simple and the pie was really easy to make. Once you have a pie crust you pretty much just need to mix everything and then bake. The hardest part was juicing all of those little key limes. The key lime pie turned out great! It was a little bitter on the first day but it mellowed out nicely on the second day. The key lime pie was nice and cool and creamy and full of an amazing lime flavour. I served the key lime pie with whipped cream. The sweetness of the whipped cream and the graham cracker crust went well with the tartness of the key lime pie. This pie is disappearing quickly!

Key Lime Pie
Key Lime Pie

Key Lime Pie

Servings: 6
ingredients
  • 1 (14 ounce) can sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup key lime juice
  • 2 teaspoons lime zest
  • 1 graham cracker crust (prebaked)
directions
  1. Whisk the sweetened condensed milk, egg yolks, key lime juice and lime zest in a large bowl until smooth.
  2. Pour the mixture into the pie crust.
  3. Bake in a preheated 300F/150C oven until set, about 20 minutes.
  4. Let cool to room temperature and then refrigerate for at least 3 hours.

Graham Cracker Crust

Servings: 6
ingredients
  • 8 large graham crackers
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup melted butter
directions
  1. Pulse the graham crackers in a food processor until they become crumbs.
  2. Mix in the sugar.
  3. Mix in the vanilla and the butter.
  4. Pour the mixture into a pie plate and press it down firmly.
  5. Bake in a preheated 375F/190C oven until it just starts to brown, about 8-10 minutes.
Similar Recipes:
Meyer Lemon Bars
Lemon Meringue Pie
Blueberry Crumb Bars with Lemon Cream Filling
Lime Meltaways
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Comments

  8. Great looking pie and very on trend! In fact, I’m posting tomorrow about how varietal citrus (meyer lemons, key limes, blood oranges) are trending up.

    Feel free to pop over tomorrow and add a link to your recipe in the comments section.

    Reply

  9. haha I love the photo of the crumbs! I’ve never made a key lime pie, either, only because I have never seen key limes in the market. Are they sweeter than regular limes, do you know?

    Reply

  13. I was just telling my friend that I’ve never had key lime pie before! Yours looks really great — maybe I’ll have to whip one up to try sometime.

    Reply

  15. Sorry to hear that your first Key Lime Pie turned out bitter at first. I searched for her recipe to check it out to see if it was any different, my only suggestion is adding about 2 TBSP more of lime juice. (However, if the pie that you had was both sweet and tart[even more so than sweet] enough for you, I would forgo the extra juice if you ever make it again)

    This was one of my favorite desserts that my grandmother used to make for me. Once again though, you have me salivating, eagerly wishing that I could reach my hand through that screen, if only to take a small tasting.

    Reply

  24. This is quite possibly my favorite dessert of all time. I first tasted it when I was about 4 years old, while on vacation with my family in florida. I was hooked immediately on this tart-sweet dessert. This reminds me that I need to come up with a way to make a good gluten-free graham crust. YUM.

    Reply

  30. I am such a key lime pie lover…lime has always been one of my favorite flavors. I would have skipped the meringue as well…I don’t really love the texture. Looks fabulous!

    Reply

  33. Key Lime Pie is one of my FAVORITE desserts (probably 2nd only to cheesecake!). The best piece I have ever had was in Key West, Florida, where I believe it originated…. this recipe looks very tasty too!

    Reply

  37. Just wanted to let you know you can use Nellie & Joe's key lime juice to make your key lime pie. You can check with your local grocer or you can order it online.
    http://www.keylimejuice.com/
    It's always worked well for me. I use the recipe on the bottle and top with fresh whipped cream.

    Reply

  44. This must be key lime pie week as this is the second post I have found. My husband loves this pie and during the winter months when I am lazy, I try to keep him happy with key lime yogurt. lame eh?

    Reply

  60. Where did you find the key limes? And I’m so glad your pie filling isn’t that unappetizing shade of neon green…

    Reply

  64. That looks delicious – reminds me of lemon pie! I’ve never tried it before but I will have to give that recipe a whirl – it seems so simple to make!

    Reply

  67. Key lime is one of my favorite pies, but I’ve never made one on my own. Seems easy enough so I will definitely give this a try if I find some key limes!

    Reply

  70. Taht seems amazing! I’ve just tried the banana version. I’ll see the result tomorrow. Now it’s in the refrigerator, resting… I hope I won’t regret not seeing yours before.

    Reply

  75. I love key lime pie but just made it for the first time last year. I have been patiently waiting for the first bags of key limes to pop up at the store so I can start key lime pie mania 2009! Yours looks wonderful and is almost identical to my favorite recipe.

    Reply

  76. To juice those little Key limes easily, pick up a stainless steel garlic press with a removable strainer (about $8 at the grocery). Most bagged limes will work halved — some you’ll have to quarter. Takes the hard work out and leaves that perfectly fresh flavor you cannot find in a bottle! Bon apetit!

    Reply

  77. Another trick for juicing the limes is to use a potato ricer. Cut a lime in half, drop it in the ricer, and away you go.

    I have tried a very similar recipe, but I found that the sweetened condensed milk was a little too sweet. Instead, I've found that I prefer making a curd as the base for the pie.

    Reply

  78. Someone here said that those Key Limes are a Bitch to Get the Juice out of. That is an understatement. Back in the 90's I worked for Kutchie Pelaez at His Kutcharitaville Key West Cafe! One of my Jobs while working at Kutchie's was juicing those little Son's of Bitches! Three of us worked
    around the clock just juicing those little farts! Kutch also bought pure Key Lime Juice in gallon jugs full. You talk about
    Key Lime Juice, well that's a job
    that I never want to do again.
    Kutchie Pelaez Bakes "The World's Greatest Key Lime Pie", and That Is True! He just hardly can Keep-Up with the demand for those Pies! I haven't lived in Asheville
    for the past 10-years but I can Still Taste Kutchie's Awesome Key Lime Pies and His Goody Goody Cheese Burgers in Paradise. If I can Get a Vacation Next Summer, I think that we will head over to Kutchie's Little Island and Get Another Fix of Kutchie's Tastes of Paradise! I just thought that I
    would pass that along.

    thanks,…..Mark Bryant…El Paso,Texas

    Reply

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