A tangy, creamy custard pie made with tart Key lime juice in a buttery graham cracker crust, topped with billowy whipped cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Preheat oven to 175°C (350°F). Mix cracker crumbs, melted butter, and sugar. Press into pie pan. Bake 8 min, cool.
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2
Whisk egg yolks until pale. Beat in condensed milk, then Key lime juice and zest until smooth.
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3
Pour filling into cooled crust. Bake 15 min until set but still slightly jiggly in the center.
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4
Cool to room temperature, then refrigerate at least 4 hours.
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5
Whip cream with powdered sugar to soft peaks. Spread or pipe over pie. Garnish with lime slices.
Did You Know?
Florida made Key lime pie its official state pie in 2006. Using Persian limes instead of true Key limes is considered borderline criminal in the Keys.
Chef's Notes
Equipment Tips
- 9-inch pie pan
- mixing bowls
- whisk
- zester
Garnishing
whipped cream, lime slices, lime zest
Accompaniments
The Story Behind Key Lime Pie
Key lime pie originated in the Florida Keys in the early 1900s, likely created by sponge fishermen or their families who had access to Key limes and canned condensed milk (fresh milk was unavailable before refrigeration). The acid in lime juice chemically "cooks" the egg yolks and condensed milk, thickening the filling without heat in the original no-bake versions.
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