Easy Key Lime Pie Recipe
About this recipe
Key Lime Pie is a classic dessert that perfectly balances creamy and tangy flavors, making it a refreshing treat, especially in the summertime. This recipe from John Kanell of Preppy Kitchen simplifies the process, allowing you to whip up a delicious pie with minimal fuss.
The filling comes together quickly, requiring just a few ingredients that you likely already have on hand. Plus, with a baking time of only 10 minutes, you can have this pie ready in no time.
Ingredient notes
- You can substitute graham cracker crumbs with Biscoff cookies if you prefer a different flavor.
- For the sweetened condensed milk, use two 14 oz cans, totaling 28 oz.
Tips from Preppy Kitchen’s video
- Press the graham cracker crust firmly into the pie plate to ensure it holds together when slicing. Take your time with this step to avoid a crumbly crust.
- When juicing key limes, remember that they are smaller and seedier than regular limes, which can make the process a bit more labor-intensive. If you can't find key limes, regular limes can be used as a substitute.
Good to know
- How long does it take to make this Key Lime Pie?
- The total time to make this Key Lime Pie is about 1 hour and 30 minutes.
- What can I use instead of graham cracker crumbs?
- You can use Biscoff cookies as a substitute for graham cracker crumbs.
- How long should I refrigerate the pie after baking?
- After baking, let the pie cool for 20 minutes and then refrigerate it for at least 1 hour.
- Can I use regular limes instead of key limes?
- Yes, you can use regular limes instead of key limes, and it will still be a delicious pie.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium bowl, combine 180 g of graham cracker crumbs and 50 g of granulated sugar. Whisk together.
- 3
Drizzle in approximately 113 g (8 tablespoons) of melted butter while stirring until the mixture resembles wet sand.
- 4
Transfer the mixture to a pie plate and press it firmly into shape using a measuring cup or your fingers.
- 5
Bake the crust in the preheated oven for about 10 minutes, or until it is dry and golden brown.
- 6
Juice enough key limes to yield 3/4 cup of juice and set aside. Zest 2-3 key limes to get 2 teaspoons of zest.
- 7
In a large bowl, whisk together 4 egg yolks, 3/4 cup of key lime juice, 2 teaspoons of lime zest, and 28 oz of sweetened condensed milk until well combined.
- 8
Pour the filling into the warm pie crust and give it a jiggle to level it out.
- 9
Bake the pie in the oven at 350°F (175°C) for another 10 minutes.
- 10
Remove the pie from the oven and let it cool on a wire rack for 20 minutes before refrigerating for at least 1 hour.
- 11
To make the whipped cream, in a chilled bowl, combine 1 cup of cold cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
- 12
Pipe or dollop the whipped cream on top of the chilled pie and garnish with additional lime zest if desired.
Heads up — we had to guess a little:
- The amount of butter used was inferred based on the context of the recipe, as the creator mentioned using about 6 tablespoons initially and having 8 tablespoons total.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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