Key Lime Pie
Chocolate is great. I mean, really great. But it’s the lip puckering sweetness of sour citrus desserts that really gets me going. Lemon meringue pie? Yes, please. Lemon cream pie? Absolutely. Lemon cake? Get in my mouth. So is it any wonder that Key Lime Pie would be a dessert of choice?
My mom made me this pie and it couldn’t be an easier dessert. You can follow this recipe to make a graham cracker crust or you can purchase one. If squeezing limes isn’t your thing you can buy bottled key lime juice, but if you really love citrusy desserts, like I do, invest in one of these hand held juicers
This pie is sweet and sour and creamy and cool and just perfect for summer.
Key Lime Pie
prep 30 min , cook 35 min + chilling time, adapted from Emeril Lagasse, Emeril Live, 2002- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tbsp butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup key lime juice (about 2 lbs)
- 2 eggs
- 1 cup sour cream
- 3-4 tbsp powdered sugar
- 1 tbsp lime zest
- Preheat the oven to 375°F.
- Mix graham cracker crumbs, sugar, and butter in a medium bowl.
- Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
- Lower the oven temperature to 325°F.
- In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and pour the filling into the cooled pie shell.
- Bake 15 minutes, then chill at least 2 hours.
- Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula.
- Sprinkle lime zest over the top of the pie and serve.
I would make this pie the day before you want to serve it to give it plenty of time to chill. Just cover it with plastic wrap and refrigerate until ready.
Posted in Desserts
April 14th, 2010 at 8:20 pm
Oh yum! I love key lime pie but I’ve still never made one. Sounds easy and looks beautiful. 🙂
April 14th, 2010 at 9:01 pm
I love brussel sprouts and these look extra yummy, I will be trying these this week. Katie what type of camera and lens do you use? You picture are so pretty! Thanks for the recipe.
Thanks!
I use a Nikon D50 with a 50mm f/1.8 lens and a Nikon D700 with a 50mm f/1.4 lens. The burssels sprouts were shot with the D700.
Katie
April 15th, 2010 at 12:39 am
Mmmm….I would love a big slice. I love anything with lime, lemon or condensed milk. This looks rich and very delicious. Thanks for sharing.
April 15th, 2010 at 12:46 am
There is something about citrus desserts, isn’t there? Sometimes I find myself craving a lemonade, or a citrus smoothie…or a key lime pie! This is a great recipe 🙂
April 15th, 2010 at 1:35 pm
yessss please, i’d like a slice. yum yum yum. I have a terrible sweet tooth these days. this looks heavenly!
April 15th, 2010 at 10:00 pm
Thank you so much for this recipe. Key Lime is my daughter in laws favorite…now I have something special to make for her when she comes to visit!
April 15th, 2010 at 10:01 pm
Thank you so much for the Key Lime recipe, it is my daughter in law’s favorite! Now I can make something special for her when she comes to visit!
July 11th, 2010 at 6:10 am
This tastes great. The only drawback is squeezing 50 tiny limes,but the payoff is great.
January 12th, 2011 at 6:12 pm
Oh My God, We just love key lime pie It is the most awesome dessert ever. We especially love the greatest one in the world baked by Coochie Plessz at Kutcharitaville key west restaurant. We heard the Jimmy Buffett only eats the ones from there, so you know that it has to be the best. We sure agree with him cause he is the best too.
Sara
March 26th, 2014 at 12:24 pm
I want to make this pie. Sounds great, but is there a mistake on the 20 min. baking time for the crust? I make a peanut butter pie with almost identical crust ingredients, and it bakes only 8-9 minutes at 375 degrees. It is starting to get darker by the 9 min. I’m thinking 20 min. it would be black and burnt to a crisp. Can you let me know? Also, will the eggs get completed baked in 15 minutes? Thanks!!!!!
April 16th, 2015 at 12:23 pm
[…] Lime Pie Filling (adapted from this […]