Cool & Creamy Key Lime Pie goes hand in hand with hot summer days. From Key West in the 1850s, Key Lime Pie is one of the greatest regional American desserts!
The difference between a Key lime and regular lime:
Key limes are also known as Mexican limes or West Indian limes. They are more aromatic, with tarter and more floral juice. Also, the acidity “cooks” or thickens the egg yolks.
The extra work with juicing pays off with a delicious, tart Key lime pie!
Cuisinart to make the graham cracker crumbs.
Electric Juicer to juice the Key limes.
Kitchen Aid Stand Mixer to beat the whipped cream topping.
Cool & Creamy Key Lime Pie . . . for the last summer days . . . bake one today!
Key Lime Pie
The perfect dessert for a hot summer day! Key Lime Pie is thought to have originated in the mid 1850s when sweetened condensed milk was introduced by Gale Borden.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 6 egg yolks
- 1 can sweetened condensed milk(14 ounces)
- 3/4 cup freshly squeezed Key lime juice
Whipped cream topping: 1 cup heavy cream, 1/3 cup confectioners sugar and 1/2 t. vanilla extract
Garnish: Thinly sliced Key limes
In a pie plate, combine the graham cracker crumbs, sugar and butter. Blend well. Press onto the bottom and sides of the pie plate.
Preheat oven to 375ºF.
Bake for 8 to 10 minutes. Transfer to a rack and cool.
Reduce the heat to 350ºF.
In a mixing bowl, beat the egg yolks. Add the sweetened condensed milk, mix together. Slowly add the lime juice, mixing constantly.
Pour into the prepared pie crust. Bake for 15 minutes. Transfer to a rack and cool.
Whipped cream topping:
In the bowl of a stand mixer fitted with a whisk attachment, add the cream, confectioners sugar and vanilla. Beat until the mixture is thick and creamy.
Finishing the pie:
In a large pastry bag fitted with a #827 pastry tip, add the whipped cream. Pipe swirls around the edge of the pie. Garnish with the sliced Key limes.