Key Lime Pie

Recipe courtesy Joe's Stone Crab Restaurant

Show: Giada's Weekend GetawaysEpisode: Miami

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
18 min
Level:
Intermediate
Yield:
1 (9-inch) pie

Times:

Prep: 25 min
Inactive Prep: 20 min
Cook: 18 min
Total:: 1 hr 3 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Graham Cracker Crust:

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:

3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought

Topping:

1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

For the graham cracker crust:

Directions

Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:

Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:

Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Frozen Key Lime Pie

Photo: Key Lime Pie

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Key Lime Pie
Lisa Maumee, OH 12-25-2009
Flag

Best I have ever made!
Rated: 5 stars out of 5

Okay so the upside is this by far the best keylime pie I have ever tasted and made! As far as the downside, it's a pain to... squeeze all those darn key limes! I usually use Dolly and Joe's Keylime juice you can purchase from the store, but I could not find it so I went ahead and bought keylimes. I am not sure if that was one of the reasons the pie was so good, but next time I will make sure I have a gadget that helps to juice the keylimes. I have never used eggs before in my keylime recipe, but this pie held together just great. Also, don't skimp out and use a store bought graham cracker crust! The homemade crust is absolutely outstanding and makes the pie that much better! I also did not add the lime zest-it is wonderful without it and has just the right tartness without being overwhelming! GREAT recipe!Read more
recipe Key Lime Pie
Wanda Cocoa, FL 11-23-2009
Flag

Key Line Pie
Rated: 5 stars out of 5

This key lime pie was so light and fluffy, not dense like some, it was simply delicious! Great served after seafood dishes.
recipe Key Lime Pie
Paula Culpeper, VA 10-17-2009
Flag

the best!!
Rated: 5 stars out of 5

This is my husband's favorite pie. I use key limes whenever possible, but it's good with regular limes as well. Just make... sure you use fresh limes, not bottled juice. Also, make your crust according to the recipe. If you're tempted to use a pre-made, store bought graham cracker crust, DON"T!!! They taste like cardboard! Read more
recipe Key Lime Pie
Annette Chico, CA 04-20-2009
Flag

Very Good
Rated: 5 stars out of 5

Very good. I used limes instead of key limes because on her show she is using limes. Plus, i couldn't imagine zesting key... limes. Zesting the limes was already labor intensive but it was worth it. Next time i might try and buy the lime juice so i can avoid juicing all the limes and use 1 TSB. of zest instead of 2. I'll let you know how it comes out. I have a 2 year old so any quick steps i can take....i'll do next time.! Read more
recipe Key Lime Pie
christine Hackettstown, NJ 01-07-2008
Flag

just okay
Rated: 2 stars out of 5

i made this pie last night for my husband, first of all crust stuck to pan, and very tart almost to tart to eat it, best part... of the entire recipe was whipped cream. next time i make it i will use less lime juice and butter the pan before i place in graham cracker crust. very dissappointed sorry.Read more
recipe Key Lime Pie
DEBBIE ROCHESTER, NY 09-21-2007
Flag

good,but
Rated: 3 stars out of 5

i have been making keylime pies for years, and never have put egg in the filling. i use 3 cans of sweetened condensed milk... and the keylime juice, no zest, and get raves everytime.no need to beat it with no eggs. but, do use keylime juice, or it's not really keylime pie. i can get bottled in my grocery.Read more