Key Lime Pie

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key lime pie

It’s the second pie of Pie Week, and this time I had to take advantage of the Mexican lime tree at my parents-in-law’s house.  I came home with a bagful of those yellowish-green beauties, and I had to make key lime pie.  Plus it’s the perfect way to use my homemade sweetened condensed milk during the holidays.

Key lime pie is deliciously tart and bright, but is mellowed out by the sweetened cream on top and the sweetened condensed milk folded into it’s creamy filling.  And since it contains fresh lime juice and zest, it fulfills my need for vitamin C rich foods!  That’s perfect for this time of year when colds seem to abound.  I seem to crave those foods incessantly during the holiday season.

Equipment Needed:

  • measuring cups and spoons, food processor
  • small saucepan, wooden spoon, glass pie plate
  • glass mixing bowl, whisk, rubber scraper
  • hand mixer (optional)

Note:  You can also use this recipe for Tequila Whipped Cream for the topping.  Simply omit the sour cream and honey, but still garnish with the lime zest and lime wheels.

Key Lime Pie

4 tablespoons butter, melted
1 1/2 cups whole grain graham cracker crumbs
1/2 cup whole cane sugar (buy whole cane sugar here)
28 ounces sweetened condensed milk (how to make sweetened condensed milk)
1 cup key lime or regular lime juice
1 tablespoon fresh lime zest
2 eggs
1 cup sour cream (buy sour cream starters here)
2-3 tablespoons honey (buy raw honey here)
additional lime zest, for garnish
thin lime wheels, for garnish

*Powdered whole cane sugar: blend dry whole cane sugar 1/4 cup at a time in a blender on high.

  1. Preheat the oven to 375 degrees.
  2. Make the crust: In a saucepan, melt the butter.  Then add the graham cracker crumbs and sugar, stirring together with a fork.  Press graham cracker mixture into a glass pie plate.
  3. Bake for 18-20 minutes, or until nicely browned.  Lower the oven temperature to 325 degrees.
  4. Make the filling: In a glass bowl, whisk together the sweetened condensed milk, lime juice, lime zest, and eggs.  Pour into the prepared pie crust and bake for 15 minutes or until the center is set.  Let cool and then chill in the refrigerator for at least 2 hours and up to overnight.
  5. Make the topping: Combine the sour cream and sugar together and then spread over the top of the chilled pie.  If using cream, whip with a hand mixer until soft peaks form and then combine with the sugar and spread over the chilled pie.  Sprinkle with more lime zest.  (Or, use this recipe for Tequila Whipped Cream instead of the sour cream mixture)
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