The Pioneer Woman Tasty Kitchen
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Key Lime Pie

5.00 Mitt(s) 15 Rating(s)15 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 5

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Level: Easy

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Description

Key Lime Pie made with fresh squeezed Key lime juice and a graham cracker crust made with coconut.

Ingredients

  • FOR THE CRUST:
  • 1-¼ cup Graham Cracker Crumbs
  • ⅓ cups Sweetened Coconut
  • 2-½ Tablespoons Sugar
  • 6 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • 1 can (14 Oz) Sweetened Condensed Milk
  • 4 whole Large Egg Yolks, At Room Temperature
  • ½ cups Fresh Key Lime Juice (or Bottled, If You Prefer)
  • FOR THE TOPPING:
  • 1 cup Heavy Cream
  • 1 teaspoon Plain Gelatin
  • 1 Tablespoon Cold Water
  • 2 Tablespoons Confectioners Sugar
  • ½ teaspoons Vanilla

Preparation

Heat oven to 350 degrees.

Mix together graham cracker crumbs, coconut, sugar and butter with a fork in a medium sized bowl. Press mixture evenly into a 9-inch glass pie pan (not deep dish). Make sure the mixture covers the bottom and sides of the pan. Bake on a rack in the middle of the oven for 8-10 minutes (mine took 8 minutes). Remove to a wire rack and cool.

Mix together sweetened condensed milk and egg yolks with a whisk until combined. Add in lime juice and whisk again until thoroughly combined. Pour filling mixture into cooled crust. Bake on a rack in the middle of the oven for 15 minutes. Cool pie on a wire rack and then chill for at least 6-8 hours or overnight.

About an hour before serving the pie, put heavy cream in a large bowl. Place gelatin and water in a small dish in the microwave. Heat 5-10 seconds or just until gelatin is melted. Add this mixture to the heavy cream and whip just until combined. Refrigerate this mixture for about an hour.

When ready to serve, whip the heavy cream mixture with confectioner’s sugar and vanilla until stiff. Place into a pastry bag and pipe onto pie as desired.

9 Comments

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Jenelle Miller on 6.24.2015

I have not eaten it yet but it set up beautifully and it tasted yummy when I licked my finger…..and I used fat-free sweetened condensed milk. I know, still all the calories but I will take whatever I can get.

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tffnyjean on 5.31.2015

This was so tasty. I made it for a BBQ this past weekend, it was delicious everyone loved it!! Perfect mix of tartness and sweetness with the whip cream.

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Mollie on 12.11.2013

Does anyone know how long to beat the egg yolk, zest, juice AFTER you add the condensed milk? Some say to beat it on high for a long time, others say like a minute. Please help! It’s not on her pioneer woman website either… Thanks!

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donssweetheart on 12.16.2010

I just made this… It was to die for! Loved the coconut in the crust too!

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mamacook on 7.2.2010

Made this tonight for my family and it was wonderful! I love the coconut in the crust. Thank you for sharing!

15 Reviews

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tffnyjean on 5.31.2015

This was a hit I thought it was delicious, it had the perfect mix of tartness and sweet with the whip cream. I didn’t have gelatin, so I just made the whip cream without. The coconut in the crust was delicious!

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Kelly on 6.15.2014

Absolutely delicious! I made this for my husband’s birthday, and it was a big hit!

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Cathey on 5.10.2014

Gluten Free- I can only comment on the filling, boy I thought I was back in Key West. I made 5 individual small cups and put a Schar gluten free graham cracker in the bottom of each. I just whipped cream, confection sugar and almond, left out the gelatin. The filling is true Key West flavor. Made this last weekend and again tonight for my Mother’s Day treat tomorrow.

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Eugenia on 8.9.2012

My first time making key lime pie, and it turned out amazing! I, too, recommend using all the extra whipping cream for serving, after you’ve taken a picture of how pretty it looks. The whipped cream goes really well with it.

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janette995 on 5.16.2012

Delicious! I made two this past weekend and they were a big hit. The pie is fairly tart (which is good!) with a great flavor. The second pie I made, I added an extra tablespoon of sugar to the whipped cream. I was a little skeptical of the coconut in the crust but it added a sweetness without the “coconut” flavor. And I loved learning how to stabilize whipped cream – what a great trick! Will definitely make again.

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