Key Lime Pie

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Mr. Lou's Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (120)

RECIPE
COMMENTS & REVIEWS(120)

Cook Time:
35 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 2 min
Cook: 35 min
Total:: 52 min

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Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

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Comments & Reviews

recipe Key Lime Pie
Geeta Toronto, ON 11-16-2009
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Good but too runny
Rated: 3 stars out of 5

I made this for a friend's dinner party this weekend and while i got many compliments on it, i was kind of disappointed. the... taste was good but the filling was too runny and the crust was non-existent because it was so soggy. i think next time i make this pie, i will bake it for 20-25 mins (i wish i read more of the reviews before i made it because others did this too) and i will brush the crust with beaten egg while to create a seal to prevent the sogginess. i noticed other recipes call for egg yolks rather than whole eggs, so maybe i will try that too. i'm hoping with these modifications i can give the recipe 5 stars next time!Read more
recipe Key Lime Pie
Jan Long Beach, CA 11-13-2009
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The BEST EVER!
Rated: 5 stars out of 5

I have eaten Key Lime Pie from some of the best restaurants around and this is by far the best Key Lime Pie I have ever... eaten. Using home grown Key Limes makes a big difference!Read more
recipe Key Lime Pie
Bill Hanover, MA 11-05-2009
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Made a couple of changes
Rated: 5 stars out of 5

I made 2 pies at once, using 1 2/3 cups of freshly squeezed key lime juice (1 1/2 bags of limes), which was plenty of juice.... I also beat the mixture for 5 minutes with a high speed electric mixer to lightly fluff up the 2 cans of condensed milk (most other recipes call for 1 can). This recipe is always a hit. Cool Whip is a good alternative to the sour cream topping.Read more
recipe Key Lime Pie
Michele Lugoff, SC 10-28-2009
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YUMMY!!
Rated: 5 stars out of 5

I loved this one,it had a nice little tart taste just How I like it..I used a store bought 9 inch deep dish pie crust just... right for the amount of filling and I followed the recipe as is except I added 3x the amount of powder sugar and added 2tbs of lime juice to the sour cream topping and let the pie chill in the freezer for 2h......turned out GREAT!!!Read more
recipe Key Lime Pie
Brandi Leesville, SC 10-02-2009
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Super Easy Best Key Lime I've had!
Rated: 5 stars out of 5

Ok, I was skeptical at first because I've made key lime pies in the past that tasted like they were made for scurvy patients.... This one is just right though! It was easy and everyone loves the sour cream topping. I did use 3/4 a cup of lime juice as others instructed (scared of scurvy pie) and went with the storebought crust.Read more
recipe Key Lime Pie
Mary Montville, NJ 09-25-2009
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Easy, Pleasy Pie
Rated: 5 stars out of 5

Was scrambling for a last minute dessert to prepare for my in laws...whipped this recipe up and chilled in freezer for 1... hour...PERFECT. Not too sweet, not too tangy, just right. Opted for 3/4 cup of lime juice to make sure things were not too tart.Read more