How to Make Key Lime Pie
About this recipe
Key Lime Pie is a classic summer dessert that's both refreshing and easy to make at home. This version features a buttery graham cracker crust filled with a creamy, tangy lime filling, topped with a special coconut rum whipped cream that adds a fun twist.
Nicole from Allrecipes shows us how to whip up this delicious pie for a fraction of the cost of store-bought versions. With just a few simple ingredients and straightforward steps, you can impress your friends and family with this delightful treat.
Ingredient notes
- Using salted butter in the crust enhances the flavor.
- You can use either bottled key lime juice or fresh limes for the filling.
Tips from Allrecipes’s video
- When making the graham cracker crust, pulse until it resembles wet sand and lightly pack it into the pie plate to avoid a hard crust.
- For the filling, whisk the sweetened condensed milk and lime juice until smooth before adding the egg yolks, sour cream, and lime zest.
- Bake the pie until just set around the edges and slightly jiggly in the center for the perfect texture.
Good to know
- How long does it take to make Key Lime Pie?
- The total time for making Key Lime Pie is 8 hours and 30 minutes, which includes chilling time.
- What can I use instead of key lime juice?
- You can use bottled key lime juice or fresh limes, but avoid using bottled regular lime juice.
- How do I know when the pie is done baking?
- The pie is done when it's just set around the edges and slightly jiggly in the center.
- What type of butter should I use for the crust?
- Using salted butter for the crust enhances the flavor.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
Break graham crackers into a food processor and add 1/4 cup of sugar. Pulse until coarsely ground.
- 3
Add 1/2 cup of melted butter to the food processor and pulse until the mixture resembles damp sand.
- 4
Transfer the mixture to a pie plate and lightly press it into the bottom and up the sides of the dish.
- 5
Bake the crust in the preheated oven for 4 to 6 minutes until fragrant. Let it cool.
- 6
In a mixing bowl, whisk together 1.5 cans of sweetened condensed milk and 2/3 cup of lime juice until smooth.
- 7
Whisk in 3 egg yolks until well combined.
- 8
Stir in 1/3 cup of sour cream and 1/2 teaspoon of lime zest until smooth.
- 9
Pour the filling over the cooled graham cracker crust and spread it evenly.
- 10
Place the pie dish on a rimmed baking sheet and bake in the oven for 14 to 16 minutes until just set around the edges and slightly jiggly in the center.
- 11
Remove the pie from the oven and let it cool to room temperature for about 40 minutes. Chill in the refrigerator for at least 8 hours.
- 12
To make the coconut rum whipped cream, place 1 cup of heavy whipping cream, 1/4 cup of powdered sugar, and 1 tablespoon of coconut rum in a mixing bowl.
- 13
Beat with an electric mixer until the cream holds medium peaks.
- 14
Serve the chilled pie topped with the coconut rum whipped cream.
Heads up — we had to guess a little:
- The amount of sugar in the crust is inferred from the typical recipe for graham cracker crusts.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
Are you Allrecipes? Claim this page or ask us to take it down. Your call, always.
