You know it’s funny how when your little there are just some foods, even the sweet ones that you just don’t eat. Key lime pie is one of those desserts! I think that as we age our palates want more foods with bursts of flavor, and key lime pie has tons of flavor! It’s sweet and tarty and just melts in your mouth! Top it with some homemade whip cream and it is perfection.
This post may contain affiliate links which I may make commissions from at no cost to you my awesome readers.
Key lime pie is one of those foods that people either love or hate. Maybe its the texture or tartness but for some it’s just not their thing and that’s o.k.-more for me!
Although I make and love my homemade whip cream, the crust is a different story. I find it easier to just buy the ready made ones-I know shame on me right! What I do not compromise is the lime juice. The only tedious task of making key lime pie is to squeeze the juice from the limes, but its something that can’t be substituted-please no ready made squeezed lime juice in those look alike plastic limes!
1 9inch graham cracker crust
8-10 key limes or 6 limes
5 egg yolks
2 cans of sweentened condensed milk
1 tablespoon lime zest
Whip Cream Topping
1 pint of heavy whipping cream
1 tsp vanilla extract
1/8 tsp salt
6 tablespoons confectionary sugar
If you buy or make your own crust you must first bake it in the oven for 10 minutes at 350 degrees. You don’t have to completely brown it because you will put it back in the oven with the pie filling in it. After it’s lightly browned let it cool while you make the filling.
Key Lime Pie Filling
First you’ll want to squeeze your limes to get the 1 cup needed for the recipe. It’s best to do this first so when your ready to pour the lime juice in you already have it done. So if you use key limes, I’ve used the regular ones in a pinch and haven’t noticed a difference, you’ll probably need 8-10 key limes to get the 1 cup needed. Regular limes I’ve used about 6 limes. Save your limes for the zest.
I give the limes and quick roll and press with my hands before I cut and squeeze them just to loosen up the pulp inside first. Hand squeezing any fruits its best to have a simple fruit juicer. They are inexpensive and save you time and effort.
Take your 5 eggs and separate the whites from the yolk because you’ll only need the yolk. I usually cook the egg whites up and feed them to the dogs, no sense in throwing them away! Beat the yolks for 2-3 minutes.
Whenever I bake I use my Kitchen Aid mixer. I think over the years I’ve come completely dependent on it and I refuse to hand beat any recipe. You don’t necessarily need a mixer for this recipe but it does make the job easier. Also if you bake often investing in a mixer is well worth it.
Next add the cans of sweetened condensed milk and mix into the yolks-beat another minute. Then add the lime juice and the zest of a couple of limes in.
After everything is mixed in pour into the prepared pie crust and bake in the oven for 11-13minutes at 350 degrees.
Your pie will be done when its still somewhat jiggly but has formed a shiny glaze on the top.
Homemade Whip Cream
While the pie is cooling start on the whip cream. Take 1 pint of heavy whipping cream and pour into mixing bowl. Add in 1 teaspoon of vanilla extract and 1/8 teaspoon of salt, and 6 tablespoons of confectionary sugar.
The sweetness of your whip cream is really in your preference. If you’d like your cream sweeter just add more sugar to taste.
Set your mixer on low for the first minute then increase to the medium setting and beat until your cream is thick and fluffy. Don’t get alarmed when you don’t see it thicken in a couple of minutes, sometimes it takes a little longer-usually within 3-5 minutes.
I usually will put the whip cream in a piping bag and decorate the pie nicely, but this time the weather was ungodly hot so I attempted to smooth it on pie in a somewhat decorative way. I topped it with some more lime zest and two slices of lime-Vola!
You may also like….