Key Lime Pie

Recipe courtesy Joe�s Stone Crab

Show: The Best OfEpisode: Best Shellfish

Rated: 5 stars out of 5Rate itRead users' reviews (88)

RECIPE
COMMENTS & REVIEWS(88)

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

Times:

Prep: 40 min
Inactive Prep: --
Cook: 20 min
Total:: 1 hr 0 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 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:

3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

Topping:

1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

Directions

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont 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 sides of the 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 a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has 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 in 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

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Key Lime Pie
Katie Lebanon, NH 10-24-2009
Flag

Absolutely Wonderful Pie!
Rated: 5 stars out of 5

This pie is so easy to make. I was able to find key limes, and I needed two bags of them to make enough juice. The pie turned... out perfectly. Don't listen to the reviews that say the pie is too tart. It is just right! We gobbled it up in one night, and I am sure I will be making it again soon.Read more
recipe Key Lime Pie
Lance Tallahassee, FL 10-15-2009
Flag

Lance, Tallahassee, FL
Rated: 5 stars out of 5

Delicious, I add a bit of cinnamon to the sugar and 2 TBL vanilla to the Key Lime pie mixture. I also make a little extra... crust and sprinkle it on top of the pie before baking. Sometimes to make it a bit more special I top the whipped cream with sliced strawberrys. The sweetness of the berries goes well with the tartness of the pie! Read more
recipe Key Lime Pie
Ian Spring, TX 10-13-2009
Flag

Awesome recipe! Nice and tart!
Rated: 5 stars out of 5

This is by far my favorite key lime pie now. Sweet enough, but not too sweet, and very tart (the way key lime pie SHOULD... be)! One word of advice: don't try making the filling in a stand mixer. The beater won't reach it enough and it won't stiffen, so you'll end up with key lime souffle! I used a hand mixer the second time, and it came out perfectly.Read more
recipe Key Lime Pie
Mary Montville, NJ 09-25-2009
Flag

Filling way too sour
Rated: 1 stars out of 5

I agree with David from Somerville's review. The addition of zest to the filling recipe is totally unnecessary given the... ample amount of lime juice used. My family was spitting out the pie after the first bite because of the sourness/bitterness of the flavor. A terrible waste...I ended up using Emeril's Key lime pie recipe for my next try - came out great by the way.Read more
recipe Key Lime Pie
David Somerville, NJ 07-11-2009
Flag

Awful Absolutely Awful
Rated: 1 stars out of 5

I made this recipe EXACTLY according to the instructions. The ingrediants by the way are expensive (condensed milk, heavy... cream, etc), so make sure you really want to make your own pie instead of just buying one. The pie was unbearably sweet (both the crust and the filling), and the filling, consisting of 2/3 of a cup of key lime juice was way too sour/tart. An absolutely awful recipe. I'm surprised there are a lot of people who rated it highly. All I can say is be warned that the pie resulting from this recipe is going to be extremely sweet...as if you were eating sugar directly from a sugar bowl and drinking lime juice as a chaser. I'm not joking. It's THAT bad. Read more
recipe Key Lime Pie
CLAUDIA tucson, AZ 12-13-2008
Flag

Even in December this is the best dessert
Rated: 5 stars out of 5

I made this for my daughter for her birthday and it was the hit of the evening! So easy, presents itself beautifully and... scrumptious. I followed the exact recipe for the first time, next time I make it I will add zest to the crust for an extra taste. I will make this a standard "go to" recipe for desserts. Read more