Key Lime Pie Recipes

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KEY LIME PIE

This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Categories     Milk/Cream     Mixer     Citrus     Egg     Dessert     Bake     Lime     Spring     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10



Key Lime Pie image

Steps:

  • Make crust:
  • Preheat oven to 350°F.
  • Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
  • Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
  • Make filling and bake pie:
  • Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  • Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
  • Make topping:
  • Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
  • *Available at Manhattan Key Lime (212-696-5378).

For crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
For topping
3/4 cup chilled heavy cream

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  • For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
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  • Preheat the oven to 350°. In a medium bowl, stir together the graham-cracker crumbs, melted butter and cinnamon. Evenly press the crumbs into a 9-inch pie plate. Bake for about 12 minutes, or until firm. Remove the crust from the oven and lower the temperature to 325°.
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Top Asked Questions

How to bake a key lime pie in the oven?
Directions. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust. 3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
How do you make lime pie filling?
Press the mixture into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly. For the filling: Mix the condensed milk, lime zest, lime juice and egg yolks in the bowl of a mixer and mix on high until smooth and thick. Pour the mixture into the crust and bake for 15 minutes.
What is key lime pie made out of?
Key lime pie is an American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk. It may be served with no topping, topped with a meringue topping made from egg whites, or with whipped cream; it may be cooked in a pie crust, graham cracker crust, or no crust.
What do you serve with key lime pie?
It may be served with no topping, topped with a meringue topping made from egg whites, or with whipped cream; it may be cooked in a pie crust, graham cracker crust, or no crust. The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow, not green, juice.

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