I was inspired by recent travels to make this pie. Last weekend, Bud and I traveled to Key West for a family wedding. On our trip, I realized I hadn’t had a good piece of key lime pie in years. You just can’t get it in Texas! Of course, that totally makes sense. And it made even more sense to order a piece of key lime pie at dinner our first night in the Keys. We couldn’t resist!
As luck would have it, key limes were available in the grocery store upon our return. I’m not sure when key lime season is, but I was still thrilled to see the precious tiny fruits in the produce section. The recipe I planned to use called for only one pound of key limes. I went ahead and bought two pounds for good measure. Turns out, I needed all two pounds. Because key limes are so tiny, they don’t produce a ton of juice. I made two pies (don’t worry, they were for a group of friends, not just me and Bud), and needed every last drop of juice. All in all, it took me about 30 minutes to juice the key limes. Totally worth it! I now know the meaning of the phrase “labor of love.”
Outside of juicing the key limes (you could also juice key lime juice, but I wanted fresh), this pie is crazy easy. The graham cracker crust comes together in a matter of minutes and the filling consists of only three ingredients! The pie is perfectly tart with just a little sweetness. The whipped cream adds a layer of decadence to the pie as well. We had a little leftover after dinner with friends and I savored every bite afterwards. I hope you do too!
Key Lime Pie
- 1 ¼ cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter melted
- 1 14-ounce can sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh key lime juice about 2 pounds key limes
- ¾ cup chilled heavy cream
Preheat the oven to 350 degrees. Prepare a 9-inch pie pan and set aside.
To make the crust, combine graham cracker crumbs, sugar and butter in the bowl of a food processor. Pulse until just combined. Pour the mix into the pie pan and press evenly into the bottom of the pan and sides of the pan.
Bake the crust for 10 minutes. Once baked, set aside and allow to cool on a rack.
Meanwhile, in the bowl of a mixer fitted with a whisk attachment, combine sweetened condensed milk and egg yolks on medium speed. Whisk until just combined and then add in key lime juice. Whisk at medium speed until thoroughly combined. The mixture should thicken slightly.
Pour the filing into the crust and bake for 15 minutes. Once baked, cool the pie completely on a wire rack.
Finally, make the topping. In the bowl for your mixer fitted with the whisk attachment, whip the heavy cream on high speed for 5-7 minutes. Stiff peaks will begin to form. Once done, pour the whipped cream into a separate container and refrigerate for serving later with the pie.
Allow the pie to refrigerate for at least 8 hours before serve. Serve with fresh whipped cream and enjoy!
Adapted from Epicurious