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. 

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. 

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.

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.

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. 

Key Lime Pie

2016-06-01 13:34:18

Serves 8

This recipe is classic, simple, and easy....and it beats any restaurant version you've ever had!

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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.

By Love & Food ForEva

Adapted from Mom on Timeout

Adapted from Mom on Timeout

Love & Food ForEva https://loveandfoodforeva.com/