The Pioneer Woman Tasty Kitchen
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Key Lime Pie

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Prep:

Cook:

Level: Easy

System:

8

Description

Key Lime Pie is the perfect spring and summer dessert. It’s creamy, silky and tart! The best part is, it’s easy to make and can be made ahead of time!

Ingredients

  • FOR THE PIE:
  • 1-¼ cup Graham Cracker Crumbs
  • ¼ cups Sugar
  • 5 Tablespoons Melted Butter
  • 14 ounces, fluid Condensed Milk
  • 1 whole Egg
  • 1 cup Lime Juice
  • 1 whole Lime Zest
  • FOR THE WHIPPED CREAM:
  • 1 cup Heavy Whipping Cream
  • 3 Tablespoons Powdered Sugar (add More Powdered Sugar If You Like It Sweeter)
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350° F.

In a medium bowl, combine graham cracker crumbs, sugar and butter. Press the mixture into a 9-inch pie or tart pan. Place pie pan on a baking sheet and bake until golden brown, about 10 minutes. Remove from oven and let crust cool to room temperature.

In another bowl, whisk together condensed milk and egg until smooth. Add lime juice and zest and whisk until combined and smooth. Gently pour filling into cooled pie shell (on baking sheet) and bake on the middle rack for 15 to 18 minutes until center of pie has set. Remove from oven and cool pie on rack and then chill in the refrigerator for at least 2 hours.

Top with whipped cream (see below) and garnish with lime zest and slices.

For the whipped cream:
In a large, deep bowl, add heavy whipping cream, powdered sugar and vanilla. Using an electric hand mixer, whip the ingredients together on medium high speed for 7 to 8 minutes until it begins to hold stiff peaks.

3 Comments

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Avatar of kitchenrunway

kitchenrunway on 6.23.2012

Caryn, if you click the link to the original recipe it shows how to replace the lime juice with key lime juice. Since key lime juice is tarter the recipe will call for less. It’s not always easy to find key lime juice around here.

Avatar of Caryn Wheeler

Caryn Wheeler on 4.10.2012

Palate…oops.

Avatar of Caryn Wheeler

Caryn Wheeler on 4.10.2012

NO! This is LIME pie. Not KEYlime. There is a HUGE difference. Sorry your pie fails the test of any actual southern pallet. Kudos though on not adding green food-coloring.

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