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Key Lime Pie
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Provided By:
Jean Anderson

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    • The original filling called for raw egg yolks. Today, I use pasteurized eggs (available in most supermarkets) to eliminate any risk of salmonella. I also bake my Key Lime Pie briefly to help set the filling because today’s Key limes seem less acidic than those early ones that could “cook” an egg. Of all the Key Lime Pie variations out there today, this one is my favorite. Note: Many supermarkets sell bottled Key lime juice; look for it among the cocktail mixers.

    Ingredients

    Serves:

      • FOR CRUST
      • 1 2/3 cups moderately fine graham cracker crumbs (10 to 11 double crackers)
      • 3 tablespoons sugar
      • 1 stick unsalted butter, melted
      • FOR FILLING
      • 1 (14-oz) can sweetened condensed milk
      • 4 large pasteurized egg yolks
      • 1/4 teaspoon salt
      • 2/3 cup strained, freshly squeezed Key lime juice (about 20 limes) or 2/3 cup bottled Key lime juice
      • FOR TOPPING
      • 1 1/4 cups whipping cream
      • 3 tablespoons confectioners (10 X) sugar
      • 1 regular (Persian) lime (the supermarket staple), zest removed in shreds with a zester (optional)

    Directions

    MAKE CRUST:
    Preheat oven to 350° F. Combine all ingredients, then press firmly over bottom and up sides of 9-inch pie pan. Bake on middle oven shelf 5 minutes; cool to room temperature, and set on heavy-duty baking sheet.

    MEANWHILE, PREPARE FILLING:
    Whisk condensed milk, egg yolks, and salt until smooth, then whisking hard, add lime juice gradually. Mixture should be velvet-smooth.

    Pour filling into crust, slide pie (still on baking sheet) onto middle oven shelf and bake 15 minutes. Remove from oven and cool pie 30 minutes on wire rack.

    MAKE TOPPING: Beat cream with confectioners sugar to soft peaks. Swirl topping over filling, set uncovered in refrigerator, and chill at least 4 hours or better yet, overnight.

    Scatter lime zest over pie, if you like, cut into wedges, and serve. Keep leftover pie refrigerated.

    What do you think?

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    4 Comments

    Filter by:
    Gary Gullic

    I love Key Lime anything. Had the best Key Lime ice cream down in Hilton Head Island last fall, and can't wait to go back to get more.
    This pie makes my mouth water.

    July 04 2011 at 12:04 PM Report abuse rate up rate down Reply
    MARILYN J. MAHAN

    HI, MOST OF MY COOKING IS'NT THAT GOOD. I'D LIKE
    TO TRY TO MAKE THIS, IT LOOKS GREAT! I LIVE IN FL
    AND WE CAN GET ALL THE KEY LIMES WE CAN, HERE. I
    HAVE A KEY LIME TREE IN MY BACKYARD. WORTH TRYING. MARILYN!(:

    June 29 2011 at 12:09 AM Report abuse rate up rate down Reply
    Christine

    I will try this one, Key Lime is my husbands favorite and I always get one for his birthday which happens to be July 4th.

    June 29 2011 at 12:00 AM Report abuse rate up rate down Reply
    Diane Petty

    I make a very similar recipe without the baking. It is delicious but the lime filling does weep so some liquid separates. It still tastes great but does not look nice.I think baking the filling may solve this problem

    March 27 2011 at 4:44 PM Report abuse rate up rate down Reply

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