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Key Lime Pie

Graham Cracker Crust, Sweet Lime Custard, and Light Whipped Cream

Ingredients

Crust:
2 cups graham cracker crumbs (18 sheets / 2 sheets) [225 g]
3 tbsp dark brown sugar [37.5 g]
7 tbsp unsalted butter [99.4 g]
1 tsp vanilla extract [5 mL]

Filling:
3 large egg yolks [60 g]
1 1/2 tsp finely grated lime zest [3 g]
1 (14 fl oz) can sweetened condensed milk [396 g]
1/3 cup fresh lime juice (from 3-4 regular limes or 6-8 small key limes) [80 mL]

Topping:
1 cup heavy cream (very cold) [240 mL]
3 tbsp powdered sugar [23.4 g]
1 tsp vanilla extract [5 mL]
1/2 tsp grated lime zest (sprinkling of garnish) [1 g]

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Instructions

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Place an oven rack in the middle position, and preheat your oven to 350 F (175 C).

Take a medium-sized mixing bowl, add in 2 cups of graham cracker crumbs (18 sheets or 2 sleeves of Nabisco graham crackers) and 3 tbsp of dark brown sugar. Mix these together to combine. Then add in 7 tbsp of unsalted butter that has been melted and 1 tsp of vanilla extract. Mix these together until they are well combined.

Take a 9" pie dish, transfer the graham cracker mixture into it, and press the mixture into the bottom of the pie dish and up the sides. I like to use the bottom of a stainless-steel measuring cup to pack it in just tight enough so they stick together, but not too tight that the resulting crust is too hard.

Bake this crust in the preheated oven at 350 F (175 C) for 10 minutes or until the crust is lightly browned. Let it cool on a metal rack. Leave the oven on at 350 F (175 C).

Zest limes so that you get 1 1/2 tsp of finely grated lime zest for the filling, and 1/2 tsp of slightly larger pieces of lime zest as a garnish for the topping. Then juice enough limes so that you get 1/3 cup of fresh lime juice. This will take about 3-4 regular limes or 6-8 small key limes, depending on the size of your limes.

In the bowl of your stand mixer, add in 3 large egg yolks and the 1 1/2 tsp of finely grated lime zest. With a paddle attachment, mix this on medium-high speed for about 5 minutes, until the egg yolks look pale and silky. Then add in 1 (14 oz) can of sweetened condensed milk and the 1/3 cup of fresh lime juice. Continue to mix on medium speed for another 3 minutes, or until the mixture is smooth and well blended.

Pour this filling mixture into the graham cracker crust and bake the pie in the preheated oven at 350 F (175 C) for another 10 minutes, or until the filling is almost set. Let it cool on a metal rack at room temperature for 30 minutes, then place the pie in the fridge for a minimum of 3 hours to chill completely.

In the bowl of your stand mixer, add in 1 cup of very cold heavy cream, 3 tbsp of powdered sugar, and 1 tsp of vanilla extract. With the whisk attachment, beat this on medium-high speed until you see stiff peaks forming.

Spread the whipped cream evenly over the chilled pie. Finally, sprinkle the 1/2 tsp of larger pieces of grated lime zest on top as a garnish. Keep the pie in the fridge till you're ready to serve. Enjoy!

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