Classic Key Lime Pie
Classic key lime pie has a creamy, tart Key lime filling baked in a buttery graham cracker crust and chilled until set.
Servings: 8
Equipment
- Citrus Zester or Microplane
Ingredients
For the Crust:
- 1 1/4 Cups graham cracker crumbs
- 1/4 Cup brown sugar
- 5 Tablespoons salted butter melted
For the Filling:
- 1 Cup key lime juice
- 2 Tablespoons key lime zest
- 2 Cans sweetened condensed milk 14-Ounce cans
- 1/2 Cup sour cream
- 2 egg yolks
- 1/4 Cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix together graham crumbs, brown sugar, and melted butter. Press this mixture into a 9-inch deep dish pie pan.
- Bake the graham crumb crust for 10 minutes.
- While that is baking, prepare the key lime filling. Using an electric hand mixer, combine the Key lime juice, zest, sweetened condensed milk, sour cream, egg yolks and powdered sugar just until smooth and combined.
- Pour the filling into the baked crust.
- Bake at 350°F for about 15 minutes, until the edges are set and the center still jiggles slightly when the pie is gently moved. If needed, continue baking and check again after a few minutes.
- Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate the pie for at least another 2.5 to 3 hours.
- Serve with whipped cream and lime zest or lime slices if desired.
Notes
Use Key limes when you can: I've had key lime pie in the Florida Keys, and the more aromatic, tart flavor of actual Key limes really does suit this pie. Regular limes will still work when Key limes aren't available.
Don't overbake the filling: Mine took 15 minutes. The edges should look set but the center should still jiggle slightly when you gently move the pie.
Mix the filling without letting it sit: Once the lime juice and egg yolks are combined, get the filling into the crust and bake it rather than leaving the mixture sitting around. A reader had trouble with a grainy, curdled filling, and overbaking or letting the acidic lime mixture sit too long can contribute to problems.
Give it enough chilling time: The pie continues to firm as it cools and chills, so don't judge the final consistency when it first comes out of the oven.
Use a deep-dish pie plate: There's a generous amount of filling in this recipe, so use the 9-inch deep-dish pie plate called for in the recipe rather than a shallow pie plate. (If you like the pretty blue one I used, you can get it here!)
Don't overbake the filling: Mine took 15 minutes. The edges should look set but the center should still jiggle slightly when you gently move the pie.
Mix the filling without letting it sit: Once the lime juice and egg yolks are combined, get the filling into the crust and bake it rather than leaving the mixture sitting around. A reader had trouble with a grainy, curdled filling, and overbaking or letting the acidic lime mixture sit too long can contribute to problems.
Give it enough chilling time: The pie continues to firm as it cools and chills, so don't judge the final consistency when it first comes out of the oven.
Use a deep-dish pie plate: There's a generous amount of filling in this recipe, so use the 9-inch deep-dish pie plate called for in the recipe rather than a shallow pie plate. (If you like the pretty blue one I used, you can get it here!)
Nutrition
Calories: 470kcal | Carbohydrates: 78g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 91mg | Sodium: 238mg | Potassium: 474mg | Fiber: 1g | Sugar: 69g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 334mg | Iron: 1mg
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