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ULTIMATE KEY LIME PIE

For more than 100 years Southerners have been enjoying the sweet-and-tart Key lime pie.  

I really can’t believe I haven’t shared this Key Lime Pie recipe yet.  It’s one of my favorite pies ever along with the no-bake key lime pie I make.  This Key lime pie is my oldest son, Casey’s favorite too.  I surprised him this week with a key lime pie just for no reason besides he is worth it.  Casey is a sweetheart with a loving, tender heart who cares about people.  He will be graduating from college in May and has been accepted to UAMS medical school in Little Rock, Arkansas.   UAMS is where his older sister, Carly, graduated from last May.  She is a pediatrician.  Casey has a long, tiring road ahead of him but I know with his caring heart he will be a fantastic doctor.   I cannot wait to see how God uses both Casey and Carly as well as all my children.

If you like sweet with a little tart, this pie is for you.  It is sweet, slightly tart, and very light and creamy.  It reminds me of summertime, but it is delicious any time of the year.

ULTIMATE KEY LIME PIE

Plan A Head

Refrigerate at least four hours.  The more extended time in the refrigerator the better.   Notice the crack in my Key Lime Pie in the picture above, it was only in the refrigerator one hour before we attached it. 

ULTIMATE KEY LIME PIE YOU HAVE TO TRY NOW

ULTIMATE KEY LIME PIE YOU HAVE TO TRY NOW

 

What are Key Limes?

Key limes are also known as Mexican or West Indian limes.  If you can’t find them in your area, substitute bottled Key lime juice.  Key limes are more tart than regular limes.  If you use regular limes or lime juice, your pie will not be as tart as it should be.

Homemade Graham Cracker Crust

Yes!  You can buy a premade Graham Cracker Crust, but if you have a couple of extra minutes, please make a homemade Graham Cracker Crust.  A homemade crust has so much more flavor.  It is just better!

First Step:  Make Pie Crust

Use a food processor, I have a mini food processor, to combine the graham crackers, butter, and brown sugar.  I used I and a half packs of graham crackers which is about 13 whole crackers.  The butter needs to soften before adding it to the food processor.   If you do not have a food processor, no worries, use your blender.

Second Step:  Bake Graham Cracker Crust

Press the mixture into the bottom and side of a 9-inch pie pan, forming a border around the edge.  Bake the crust until set and golden, about ten minutes.

Third Step:   Make Filling

While crust is cooling, begin with softened cream cheese and mix it smooth with an electric mixer.  Blend in sweetened condensed milk and key lime juice.  Next, mix in eggs one at a time.

Fourth Step:  Bake Key Lime Pie

Pour the pie filling into the crust and bake at 350 degrees F for 15 to 20 minutes.  Insert a toothpick in the center of the pie.  The filling should stick to the toothpick and not be runny.

  • Refrigerate at least four hours.  The more extended time in the refrigerator the better.  
  • Place a metal bowl and the mixer beaters in the freezer. 

Fifth Step:  Make Whipped Topping

When ready to serve, use the mixing bowl you place in the freezer to make the whipped topping.  YES!  You could use a frozen whipped topping, but you will be missing out!!!!!!

With the mixer on high whip up one cup of heavy whipping cream.  When it starts to get thick, add one cup of confectioners sugar.  It is a lot of sugar, and I usually would only use 1/4 cup when making fresh whipped cream, but because I am decorating the key lime pie with the heavy whipped cream, I added more sugar so it would be a little stiffer.  Continue whipping the heavy cream and sugar until it is stiff.

Place the whipped cream in a pastry bag with a large tip; I use 1M and pipe a decoration around the pie.  Swirl it around the edges of the pie like drawing circles.

Six Step:  Zest

Last, zest one lime of the top of the pie.  Do not skip this step.  It adds color and additional flavor.

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ULTIMATE KEY LIME PIE

ULTIMATE KEY LIME PIE


  • Author: Diane Roark

Description

If you like sweet with a little tart, this pie is for you.  It is a sweet, creamy, slightly tart, and a very light pie.  It reminds me of summertime, but it is delicious any time of the year.


Ingredients

  • 13 Whole Graham Cracker (1-1/2 packs)
  • 1/4 cup brown sugar
  • 1/3 cup butter
  • 8 ounces cream cheese
  • 2 cans – 14 ounces Sweetened Condensed Milk
  • 4 egg yolks
  • 3/4 cup Key Lime Juice (Use bottle Key Lime Juice if you cannot find fresh ones)

TOPPING:

  • Whip 1 cup heavy cream
  • 1 cup confectioners sugar

Instructions

Use a food processor, I have a mini food processor, to combine the graham crackers, butter, and brown sugar.

Press the mixture into the bottom and side of a 9-inch pie pan, forming a border around the edge.  Bake the crust until set and golden, about ten minutes.

While crust is cooling, begin with softened cream cheese and mix it smooth with an electric mixer.  Blend in sweetened condensed milk and key lime juice.  Next, mix in eggs one at a time.

With the mixer on high whip up one cup of heavy whipping cream.  When it starts to get thick, add one cup of confectioners sugar.

Place the whipped cream in a pastry bag with a large tip, I use 1M and pipe a decoration around the pie.  Swirl it around the edges of the pie like drawing circles.

Last, zest one lime of the top of the pie.  Do not skip this step.  It adds color and additional flavor.

Notes

When ready to serve, use the mixing bowl you place in the freezer to make the whipped topping.  YES!  You could use a frozen whipped topping but you will be missing out!!!!!!

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ULTIMATE KEY LIME PIE YOU HAVE TO TRY NOW

Have a Fabulous Week!

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1 thought on “ULTIMATE KEY LIME PIE

  1. Key Lime Pie happens to be my favorite pie, too! So, I am with Casey on this one for sure. That said I am so going to make this for myself selfishly in all honesty the next chance I can get. So thanks Diane for sharing 🙂

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