The Ultimate Key Lime Pie ENTIRELY From Scratch
About this recipe
Key Lime Pie is a classic dessert that brings a taste of the Florida Keys right to your kitchen. This recipe takes you through the process of making everything from scratch, including the graham cracker crust, ensuring that every bite is fresh and flavorful.
In this video, Joshua Weissman shares his take on the Ultimate Key Lime Pie, emphasizing the importance of using real key limes for that authentic tartness. He also provides a fun twist by making the graham cracker crust from scratch, which adds a personal touch to this beloved dessert.
Ingredient notes
- Extra-virgin olive oil can be used as a substitute for neutral-tasting oil.
Tips from Joshua Weissman’s video
- If your dough is too dry while kneading, just add a splash of milk to help it come together smoothly.
- Let the key lime filling sit at room temperature before pouring it into the crust; this resting period is crucial for thickening the filling.
Good to know
- How many servings does this recipe yield?
- This recipe yields 8 servings.
- What can I use if I can't find key limes?
- You can use regular limes instead of key limes, though the flavor will differ slightly.
- What is the total time needed to make this pie?
- The total time needed to make this pie is 4 hours.
- How long should I refrigerate the pie before serving?
- Refrigerate the pie for at least 3 hours, ideally overnight, until completely chilled.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Mix together all-purpose flour, whole wheat flour, brown sugar, fine sea salt, baking powder, and ground cinnamon in a bowl until combined.
- 2
In a separate bowl, whisk one egg, then add whole milk, honey, and neutral oil. Mix well.
- 3
Combine the egg mixture with the flour mixture and knead until a smooth dough forms. If too dry, add a splash of milk.
- 4
Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
- 5
Roll out the dough to 1/8 inch thick and place it on a baking sheet lined with parchment paper. Poke holes with a fork.
- 6
Bake at 350°F (175°C) for 15 to 20 minutes until dry and lightly browned. Let cool completely.
- 7
In a medium bowl, whisk together egg yolks and key lime zest.
- 8
Add sweetened condensed milk and key lime juice to the egg mixture and whisk until combined. Let sit at room temperature.
- 9
Crush the cooled graham crackers in a plastic bag until fine crumbs are formed.
- 10
In a bowl, mix graham cracker crumbs with brown sugar, fine sea salt, and melted butter until it resembles wet sand.
- 11
Press the mixture into a 9-inch pie mold evenly and bake at 350°F (175°C) for 10 minutes to set. Let cool completely.
- 12
Pour the key lime filling into the cooled crust and bake at 350°F (175°C) for 15 to 17 minutes until set but still jiggly. Let cool.
- 13
Refrigerate the pie for at least 3 hours, ideally overnight, until completely chilled.
- 14
Serve with whipped cream and fresh grated key lime zest.
Heads up — we had to guess a little:
- Used extra-virgin olive oil as a sensible alternative for neutral oil.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
Are you Joshua Weissman? Claim this page or ask us to take it down. Your call, always.
