Key Lime Pie

How the heck is it June already?! Almost halfway through the year, sheesh! Although time is flying, I’m more than happy to welcome June with a smile since the weather has been absolutely beautiful here in Virginia. Sunny skies and warm temperatures seem like they’re here to stay (knock on wood). And for me, there aren’t many things that represent the perfect summer dessert like a classic Key Lime Pie, mmm hmmmm! 

OK confession time, I wasn’t always a fan. It wasn’t because I didn’t like it, I just never tried it. But thanks to my mother-in-law who has a deep love for Key Lime Pie, I decided to make it once. And I’ve got to say it was love at first bite. What’s not to love? Creamy tart and sweet filling, surrounded by a crunchy graham cracker crust (which happens to be my favorite kind of pie crust), topped with fluffy whipped cream. Yep, sounds like a dream to me ! Ever since making this for the first time it’s become a favorite around our house. And it’s even become a tradition to make it every year on Mother’s day for my mother-in-law since she loves it so much (that’s high praise knowing she’s tasted most restaurant key lime pies!). 

This recipe is simple and classic, with a little twist. Instead of sour cream I use plain Greek yogurt to add a little protein. 

DSC_0885

Preheat your oven to 375 degrees F. 

In a medium sized bowl, mix together the graham cracker crumbs, 1/3 cup sugar, and melted butter. 

DSC_0886

Put the graham cracker mixture into a standard pie pan/dish (usually between 8-9.5 inches). Press into the dish, making sure it’s even.

DSC_0890

Bake for 8 minutes, then allow to cool for at least 30 minutes. 

While waiting for the crust to cool make the filling: first zest 2-3 limes to get one tablespoon (be careful not to grate the white part of the rind). Then juice 6-7 limes to get 1 cup of juice. Preheat the oven to 350 degrees F. 

In a large bowl, add the sweetened condensed milk, Greek yogurt, lime zest, and about 3/4 cup of the lime juice. Mix together until smooth. Taste to see if it is tart enough for your liking. If not, add more lime juice. Depending on how sour the limes are, I usually end up using almost the entire cup of lime juice (we like it tart!). Once the tartness is to your liking, add the lightly beaten egg and stir to combine.

DSC_0894

Then pour the filling into the cooled baked graham cracker crust and bake for 10 minutes.

Let the cooked pie cool for 15-20 minutes, then chill in the refrigerator for at least 3 hours. It’s important that the pie chills, otherwise it will be pretty difficult to get a slice out without it falling apart. 

While the pie is chilling, make the whipped cream topping by adding the cold heavy whipping cream to the bowl of a Kitchenaid mixer. Using the whisk attachment, set on medium and let it go for a couple minutes until soft peaks form. Add two tablespoons of sugar, then mix again for another minute or two until stiff peaks appear. Cover and set aside in the fridge. 

When you’re ready to serve the pie, add a dollop of whipped cream on top of each slice or use a piping bag and tips to make it fancy 🙂 I found some really great cheap ones on Amazon. 

love_and_food_foreva_Key_lime_pie_wholelove_and_food_foreva_Key_lime_pie

love_and_food_foreva_Key_lime_pie_slicelove_and_food_foreva_Key_lime_pie_

This Key Lime Pie recipe is classic, simple, and easy....and beats any restaurant version you've ever had!
Key Lime Pie
Serves 8
This recipe is classic, simple, and easy....and it beats any restaurant version you've ever had!
Write a review
Print
Prep Time
27 min
Cook Time
18 min
Total Time
3 hr 45 min
Prep Time
27 min
Cook Time
18 min
Total Time
3 hr 45 min
Crust
  1. 1 ½ cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 6 Tablespoons butter, melted
Filling
  1. (2) 14 ounce cans of sweetened condensed milk
  2. ½ cup plain Greek yogurt (regular or nonfat), drain any liquid
  3. 1 egg, lightly beaten
  4. 1 cup fresh lime juice (6-7 limes)
  5. 1 Tablespoon grated lime zest
Whipped Cream Topping
  1. 1 cup heavy whipping cream
  2. 2 Tablespoons sugar
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mix graham cracker crumbs, 1/3 cup sugar, and melted butter in a medium bowl. Put the mixture into a standard pie pan/dish (usually between 8-9.5 inches). Press into the dish, making sure it's even.
  3. Bake for 8 minutes, then allow to cool for at least 30 minutes. Turn off oven.
  4. While waiting for the crust to cool, zest 2-3 limes to get 1 Tablespoon (be careful not to grate the white part of the rind, only green). Juice 6-7 limes to get 1 cup of fresh juice.
  5. Preheat oven to 350F.
  6. In a large bowl, add the sweetened condensed milk, Greek yogurt, lime zest, and about 3/4 cup of the lime juice. Mix together until smooth. Taste to see if it is tart enough for your liking. If not, add more lime juice. When tartness is right, add the lightly beaten egg and stir to combine.
  7. Pour filling into cooled baked graham cracker crust and bake for 10 minutes. Let pie cool for 15-20 minutes, then chill for at least 3 hours.
  8. For the whipped cream topping, add beat cold heavy whipping cream (keep in fridge right until you’re ready to use it) in the bowl of a Kitchenaid mixer. Set on medium and let it go for a couple minutes until soft peaks form. Then add 2 Tablespoons of sugar, mix for another minute or so until stiff peaks form.
  9. Serve a dollop of whipped cream on top of the chilled pie, or use a piping bag and tip.
Adapted from Mom on Timeout
Adapted from Mom on Timeout
Love & Food ForEva http://loveandfoodforeva.com/

7 thoughts on “Key Lime Pie

  1. Beautiful key lime pie!! It makes me want a piece. 😄 I think it’s the nicest treat for you to make your mother-in-law the pie annually on Mother’s Day!

      1. Believe me, it is a blessing having Nikki in our family for many reasons besides her wonderful culinary talents!

Leave a Reply

Your email address will not be published. Required fields are marked *