Key Lime Pie

Key Lime Pie

One of my favorite pies on this planet is Key Lime Pie, but over the weekend, I was harshly reminded of why I rarely ever make one. I once again completely see why so many published recipes for this pie advocate for using regular limes with a vehement lack of apology. Key limes are a real pain in the butt.

Key Lime Pie

This recipe needs ¾ cup of key lime juice, and at first I decided I would be Rambo or something and just juice all those limes with a handheld reamer. One of those teeny limes slipped out of my fingers as I was squeezing it, flew across the kitchen and knocked over the measuring up of almost ¼ cup of already-juiced lime juice. I was not impressed.

Key limes

So I busted out the stand mixer juicer attachment, and things went much more smoothly from that point. I eventually got my juice and baked the pie. One bite in, and I was reminded of why I went to all this hassle. So. Incredibly. Worth it.

Key Lime Pie

Sweet and tart, with a perfect custard texture and the slight crunch of the graham cracker crust, this pie is just perfect in my book. This particular recipe is a classic version, but expertly done. It turned out, well, perfect. Enjoy!

Key Lime Pie

Source: slightly adapted from First Prize Pies by Allison Kave

Ingredients:
1 ½ – 2 cups finely ground graham cracker crumbs
6-8 tbs unsalted butter, melted
1 (14 oz.) can sweetened condensed milk
¾ cup Key lime juice
4 large egg yolks
Zest of 3 Key limes
¼ tsp salt
Whipped cream, for topping (optional)

Directions:
Preheat your oven to 350 F. Combine the graham cracker crumbs and melted butter. Grease a 9” pie plate, then pat the graham cracker crumb mixture into the pie plate and up the sides. Chill the crust for 15 minutes. Bake for 10 minutes, then allow to cool completely.
In a large bowl, whisk together the milk, lime juice, yolks, lime zest, and salt until fully blended.
Place the pie crust on a baking sheet. Pour the filling into the crust and bake 30-40 minutes, until the filling has just set and the custard is smooth and not browned. Remove the pie to a wire rack to cool at room temperature for at least 20 minutes before refrigerating. Serve sliced topped with whipped cream, if desired.

11 responses to “Key Lime Pie

  1. Key limes are a pain, but I find that the flavor is worth it! This looks delicious!

  2. I find regular limes can be a pain, so I can just imagine key limes! I have always wanted to work with them (and make a key lime pie!) so now I know to break out my juicer 🙂

  3. Wow love all the citrus flavors here. Awesome recipe.

  4. I am with you–this is one of my favorite pies on the planet. Lime is probably my favorite citrus, and given my citrus addiction, that’s saying something! :o) And I hear ya’ on the mishap in the kitchen. I tend to be the poster child for Murphy’s Law, so I can totally see that happening to me! LOL Looks like your perseverance paid off big though!

  5. I always thought that key lime pie was supposed to be green because that is what mine always looked like when I bought it. Once I started making it myself I realized it was yellow! LOL! I can’t wait to try your recipe:)

  6. Pingback: No Bake Peanut Butter Pie - From Gate to Plate

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