Recipe Key Lime Pie: A Tart, Creamy Delight from Your Kitchen!

recipe key lime pie

Feeling a hankering for a citrus dessert? Let’s embark on a baking journey to create an authentic Key Lime Pie right in your own kitchen. Not to worry if you don’t have all the original ingredients on hand. For this recipe key lime pie, with a few clever substitutions, you can still whip up a fantastic dessert that is sure to impress.

Love citrus desserts? Then, you’re in for a treat! We’ll unravel the secrets to crafting a homemade, authentic Key Lime Pie using easily accessible ingredients and a touch of baking mastery.

Let’s dive right in!

A Luscious, Tart Dessert

Key Lime Pie is known for its tart flavor, creamy filling, and biscuit crust, making it a favorite among dessert lovers. A key aspect of this pie’s appeal lies in its lime flavor. No worries if you can’t find real Key limes — you can use ordinary supermarket limes without sacrificing the authentic taste.

Key Lime Pie

Ryan Yates
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Ingredients

  • For the Graham Cracker Crust:
  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Lime Pie Filling:

  • 3/4 cup lime juice You can use supermarket limes, no need for the elusive Key limes!
  • 2 teaspoons lime zest Enhances the citrus aroma, and adds that little extra zing
  • 3 large egg yolks
  • 14- ounce can sweetened condensed milk A dairy product and milk substitute that gives the pie its signature sweetness and creaminess
  • 1/2 cup Greek yogurt It may not be traditional, but it adds an amazing creamy texture and a slightly tangy flavor

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Instructions

Instructions
 

Instructions

  • Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this into the bottom and up the sides of a 9-inch pie dish. Bake for about 10 minutes or until lightly golden. Set aside to cool.
  • Make the Filling: In a large bowl, whisk together the lime juice, lime zest, egg yolks, sweetened condensed milk, and Greek yogurt until well combined. Pour this into the cooled crust.
  • Bake the Pie: Return the pie to the oven and bake for about 15-20 minutes or until the center is set but still slightly wobbly. Remove from the oven and allow to cool to room temperature. Then chill in the refrigerator for at least 3 hours, or ideally overnight.
  • Finish with Whipped Cream: In a mixing bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe this fluffy cream over the chilled pie.
Keyword Baking, Citrus dessert, Graham Cracker Crust, key lime, Key Lime Pie, Lime pie, Lime Zest, Pie recipe, Supermarket Limes, Sweetened Condensed Milk, Tart dessert, Whipped Cream

Nutritional Information

A slice of this recipe key lime pie contains approximately 250 calories, 9 grams of protein, 27 grams of carbohydrates, and 13 grams of fat. Do keep in mind that this is a tart dessert and should be enjoyed in moderation.

Ingredient Substitutions

  • If you don’t have graham crackers, you can substitute with any other biscuit crust of your liking.
  • Can’t find Greek yogurt? You can use an equal amount of sour cream.
  • No fresh limes? Bottled lime juice can work in a pinch, though fresh is always best for that tangy flavor.

Best Key Lime Pie Pan

Key Lime Pie: A Sunshine State’s Legacy

Believe it or not, this classic pie has a murky origin story. One popular tale traces its roots back to the Florida Keys, hence the name “Key Lime Pie.”

The use of Key limes is integral to the original recipe. These tiny, tart limes used to grow abundantly in the Florida Keys, hence lending their name to the now-famous pie. They were, however, wiped out by a hurricane in 1926, and were replaced by the Persian lime trees that we commonly see today.

Sailors, Sponge Fishermen, and a Famous Pie

Some say that Key Lime Pie was initially a sailor’s dessert, invented by cook crews aboard ships. They had access to the basic ingredients: canned milk (as it didn’t spoil without refrigeration), limes for their Vitamin C content to prevent scurvy, and hardtack or sea biscuits that could be used as a crust.

Another popular theory attributes the invention of Key Lime Pie to “Aunt Sally,” the cook for William Curry, a prominent Key West resident and Florida’s first self-made millionaire. The story goes that Aunt Sally came up with the pie recipe in the late 19th century, utilizing the plentiful local limes.

The Official Pie of Florida

No matter its true origin, the Key Lime Pie has left a lasting impression. It is so quintessentially Floridian that in 2006, the state’s government declared it the official state pie.

Whether you believe it’s a creation by sailors, sponge fishermen, or the ingenious Aunt Sally, the Key Lime Pie continues to win hearts (and stomachs) with its perfect blend of tart and sweet. Today, even with supermarket limes and Graham Cracker crusts, we can recreate a version of this classic pie that hints at its rich history. Enjoy baking!

Frequently Asked Questions

  1. Can I use regular limes instead of Key limes? Yes, supermarket limes work perfectly fine in this recipe.
  2. Can I use bottled lime juice? While fresh lime juice is preferred, bottled juice can be used if fresh limes are not available.
  3. What can I use instead of Greek yogurt? Sour cream makes a great substitute for Greek yogurt in this recipe.
  4. What can I substitute for the sweetened condensed milk? Unfortunately, there’s no easy substitute for sweetened condensed milk in this recipe, as it contributes to the flavor, sweetness, and texture.
  5. Can I make this recipe ahead? Yes, this pie is perfect for making ahead! It actually tastes better after it’s had a chance to chill and set.
  6. How long can I store this pie? The pie will keep for about 3-4 days in the refrigerator, covered.
Ryan Yates

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