This Key Lime Pie recipe is one of my all-time favorite desserts.
I love the tangy flavor of the key lime filling, and the fluffy whipped cream topping is the perfect finishing touch. Key lime pie is actually quite simple to make, and it’s a great way to impress your guests at a summer dinner party.
Key Lime Pie has a unique flavor that is both sweet and tart. It just might be the perfect dessert. The tart and tangy key lime filling, is offset by the sweet and creamy topping. Then there’s the crunchy graham cracker crust, which provides a perfect contrast to the smooth filling.
Folks, my Key Lime Pie recipe is very easy to make, you’ll see. It only requires a few ingredients, and can be made in just a few minutes. You can serve it as a simple pie, or it can be dressed up with whipped cream or fruit toppings. Personally I could serve it for breakfast, lunch, or dinner!It is without a doubt a refreshing dessert that is the perfect summertime treat! So, if you’re looking for a show-stopping summer dessert, give Key Lime Pie a try – I think you’ll be hooked!
To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.
Reduce Oven Temperature to300°F / 150°C
Mix the condensed milk, lime zest, vanilla and egg yolks mix well and add the lime juice and quickly incorporate. Pour into the Pre-Bake shell and bake for 30 minutes, or until the filling has set and does not “jiggles” on the middle. Let the pie rest for about 60 minutes at room temp and refrigerate for at least 3 to 4 hours (better overnight).
For the Whipped Cream:
Cool the bowl in the freezer for at least 30 minutes. Whip the cream, and sugar together till soft and avoid overbeating.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Love this simple yet delectable key lime pie! Incorporating all the best parts of the lime; zest & juice, plus natural oils of the zest, REALLY take this baby to the TOP! BEST key lime pie from the best chef and online personality in the world! Chef Jean Pierre! 🙂
Richard Pillinger
on November 25, 2024 at 6:08 am
Chef Pierre
I noticed you’re from Aix
I did a semester at the universite des cuque in Aix in 1975 When I was in college
What memories and what a beautiful place
I also used to frequent the left Bank living in the area since 79
Marc Tawil
on November 11, 2024 at 10:05 pm
This is the best Key Lime Pie I’ve ever made! Came out perfect after using little more butter!
april
on August 31, 2024 at 2:06 pm
this is the bomb!!
Sherrie
on March 18, 2024 at 10:01 am
Pie was delicious! I used a 10″ pie pan as recipe calls for, but it was too large. It only needed a 9″ pie pan imo…custard part was too thin using a 10″ pan.
Chris
on October 9, 2023 at 3:55 pm
This makes a great ice cream base. It scoops easily without churning. Very silky texture.
Ted B.
on May 14, 2023 at 2:46 pm
Excellent recipe, fantastic pie. My sweet tooth is happier than ever. Thank you for this and all the other phenomenal recipes.
If I may, will there be a lemon meringue pie recipe to follow in the near future? Please, please, say yes.
Many thanks for your hard work,
Ted
Dionissis
on April 11, 2023 at 9:43 am
What i did is that in the Whipped Cream i added blackberries (8-10) and the result was amazing
Timothy D Havens
on April 9, 2023 at 2:00 pm
1st time in a very long time to making a pie. And it was absolutely delicious
Jean-François Laplante
on March 25, 2023 at 11:04 am
Hello Chef Jean-Pierre, I love this pie but it is a little to sweet, what can I do to make it less sweet?? Ex. The condensed milk comes only with lots of sugar. Can I use only one can (50%) and the other 50% use cream??
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Love this simple yet delectable key lime pie! Incorporating all the best parts of the lime; zest & juice, plus natural oils of the zest, REALLY take this baby to the TOP! BEST key lime pie from the best chef and online personality in the world! Chef Jean Pierre! 🙂
Chef Pierre
I noticed you’re from Aix
I did a semester at the universite des cuque in Aix in 1975 When I was in college
What memories and what a beautiful place
I also used to frequent the left Bank living in the area since 79
This is the best Key Lime Pie I’ve ever made! Came out perfect after using little more butter!
this is the bomb!!
Pie was delicious! I used a 10″ pie pan as recipe calls for, but it was too large. It only needed a 9″ pie pan imo…custard part was too thin using a 10″ pan.
This makes a great ice cream base. It scoops easily without churning. Very silky texture.
Excellent recipe, fantastic pie. My sweet tooth is happier than ever. Thank you for this and all the other phenomenal recipes.
If I may, will there be a lemon meringue pie recipe to follow in the near future? Please, please, say yes.
Many thanks for your hard work,
Ted
What i did is that in the Whipped Cream i added blackberries (8-10) and the result was amazing
1st time in a very long time to making a pie. And it was absolutely delicious
Hello Chef Jean-Pierre, I love this pie but it is a little to sweet, what can I do to make it less sweet?? Ex. The condensed milk comes only with lots of sugar. Can I use only one can (50%) and the other 50% use cream??
Merci d’avance Chef!!
Just make sure it is heavy whipping cream😊