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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.
Key Lime Pie
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!
Ingredients
Crust:
- 8 ounces Graham Cracker
- 1 cup Mixed Nuts, Macadamia, Walnut, Pecan, Almond
- ½ cup Sweetened Flaked Coconut
- 4 ounces Unsalted Butter melted
- One pinch of Salt
Filling:
- 20 ounces Sweetened Condensed Milk
- Zest of 2 or 3 Limes
- 1 tablespoon 100% Pure Vanilla Extract
- 6 large Eggs Yolks
- 6 ounces Fresh squeezed Lime Juice
- One pinch of Salt
Whipped Cream:
- 2 cups Heavy Whipping Cream
- 4 tablespoons Powdered Sugar
- 1 teaspoon 100% Pure Vanilla Extra
Instructions
10 inch Pie Pan
Preheat Oven to 325°F / 162°C
- 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 to 300°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.
Video
Notes
For the Zester: click here
For the Disposable Pasty Bags: click here
For a Signed Chef Jean-Pierre Cookbook: click here
For the Laser Thermometer: click here
For the Scraper / Chopper: click here
Like this recipe?Please share it with your family and friends!
