Classic Key Lime Pie

Looking for a taste of paradise? Classic Key Lime Pie is the tangy and refreshing iconic dessert that perfectly captures the essence of Florida in every delightful bite. This Sunshine State staple boasts a rich history, dating back to the early 1900s in the Florida Keys. Resourceful chefs in the Keys used local limes, readily available due to the abundance of lime trees, to create this unforgettable dish.

Classic Key Lime Pie offers a delightful balance between sweet and tart flavors. This timeless treat boasts a refreshingly tart filling with a distinct floral aroma. Its creamy, smooth filling nestled in a buttery graham cracker crust is sure to tantalize your taste buds and leave you wanting more.

Jump to:

• Why You’ll Want to Make Classic Key Lime Pie
• Ingredients – Here’s What You’ll Need
• Steps to Make Classic Key Lime Pie
• Ingredients – Here’s What You’ll Need to Make the Stabilized Whipped Cream
• Steps to Make the Stabilized Whipped Cream
• Steps to Finish the Classic Key Lime Pie
• Frequently Asked Questions
• Recipe Tips and Tricks
• Other Great Desserts
• Recipe

Why You’ll Want to Make Classic Key Lime Pie

• A Taste of Sunshine: Classic Key Lime Pie is a refreshing and vibrant dessert, perfect for capturing those summer vibes at any time of year. The tartness of the limes cuts through the sweetness, making it a lighter and more invigorating option than heavier desserts.

• Simple Yet Sophisticated: Don’t be fooled by the easy-to-find ingredients. A Classic Key Lime Pie boasts a beautiful presentation with its vibrant yellow filling and contrasting graham cracker crust. It’s a dessert that impresses with minimal effort.

• Baking for Beginners: Classic Key Lime Pie is a fantastic recipe for bakers of all experience levels. The ingredient list is straightforward, and the method is achievable even for those new to the kitchen.

• A Slice of History: Baking a Classic Key Lime Pie connects you to a piece of culinary history. It’s a way to experience a taste of Florida’s sunshine and resourcefulness, all rolled into one delicious dessert.

Ingredients – Here’s What You’ll Need

• Nellie & Joe’s Famous Key West Lime Juice: Nellie & Joe’s source their limes from Key West, Florida. These limes possess a more intense tartness compared to regular limes, delivering the distinctive flavor synonymous with Classic Key Lime Pie. Also, using this bottled juice saves you the time and effort of juicing individual Key limes, which can be quite small.

• Sweetened Condensed Milk: Plays a starring role in Classic Key Lime Pie, acting as the magical ingredient that transforms the tart lime juice into a luxuriously creamy filling.

• Egg Yolks: The binding agents in the Classic Key Lime Pie filling. They also add a touch of golden warmth, making the pie filling visually appealing.

• Graham Cracker Crumbs: If you can find them, I recommend pre-made graham cracker crumbs because they are a huge time saver. Processed crumbs offer a uniform texture, which is ideal for creating a smooth and even crust for your pie.

• White Sugar: Plays a textural role in the crust, helping bind the graham cracker crumbs together. Additionally, the sugar helps the crust achieve a slightly crisp and crumbly texture, which is a desirable contrast to the smooth and creamy filling.

• Unsalted Butter: Acts as the glue that holds the graham cracker crumbs together. As the butter cools and solidifies, it binds the crumbs into a compact and cohesive crust. Without this binding agent, the crust would fall apart.

Steps to Make Classic Key Lime Pie

1. I started by preheating the oven to 350°F. Then, I placed the graham cracker crumbs in a large bowl and added the white sugar.

2. Next, I used a fork to combine the sugar and the crumbs.

3. Then, I melted the unsalted butter and added it to the graham cracker crumb mixture.

4. Next, I stirred the butter into the graham cracker crumbs until the mixture resembled wet sand.

5. I then poured the crust mixture into a non-stick 9-inch tart pan with a removable bottom. However, a regular 9-inch pie plate would work too.

6. Then, using my hands, I pressed the crumbs into the bottom and up the sides of the tart pan to form the crust. I placed the pan on a parchment- lined baking sheet, just in case the butter leaked out of the pan, and baked it in a 350°F oven for 10 minutes.

7. While the crust was baking, I prepared the filling. I started by placing the egg yolks in a large bowl and added the Key lime juice.

8. Next, I added the sweetened condensed milk.

9. Then, using an electric hand mixer, I beat the filling for two minutes until it was smooth and creamy.

10. After 10 minutes, I removed the crust from the oven and set it on a wire cooling rack. Then, using a large ice cream scoop, I transferred the filling into the baked crust. I returned the pan to the 350°F oven and baked the Classic Key Lime Pie for 10 minutes.

11. After 10 minutes, I removed the pan from the oven and allowed it to cool on a wire rack until it reached room temperature. Once it reached room temperature, I placed the tart pan, uncovered, in the refrigerator overnight. The reason I refrigerated it uncovered is that when you cover something at room temperature and then refrigerate it, condensation will form on top. After it had been in the refrigerator overnight, I made the stabilized whipped cream for the top.

Ingredients – Here’s What You’ll Need to Make the Stabilized Whipped Cream

• Heavy Whipping Cream: Air bubbles are incorporated during whipping, resulting in a light and airy texture.

• Powdered Sugar: It delivers sweetness, adds volume, and prevents crystallization, all while maintaining the light and airy texture.

• Cream Cheese: Acts as a stabilizer, helping the whipped cream hold its shape and making it easier to pipe and decorate the key lime pie.

• Vanilla Extract: Acts like a flavor magician enhancing the other flavors without overpowering them.

Steps to Make the Stabilized Whipped Cream

1. I made this right before I was ready to serve the Classic Key Lime Pie. I started by placing the room-temperature cream cheese and powdered sugar in a large bowl.

2. Then, I beat them together using an electric hand mixer until smooth and creamy.

3. Next, I added the vanilla extract and cold heavy whipping cream.

4. Then, I beat everything together with the hand mixer until stiff peaks formed.

Steps to Finish the Classic Key Lime Pie

1. I took the Classic Key Lime Pie out of the refrigerator and carefully removed the sides and bottom of the tart pan.

2. Then, I placed a large star tip in a piping bag and using a large ice cream scoop, added the stabilized whipped cream to the piping bag.

3. Next, I piped a ring of stabilized whipped cream around the edge of the Classic Key Lime Pie. And then I garnished the top with small pieces of limes.

Classic Key Lime Pie is a timeless dessert that tantalizes taste buds with its perfect balance of tart and sweet. This iconic Sunshine State staple offers a taste of paradise and a delightful culinary adventure. From its vibrant yellow filling nestled in a buttery graham cracker crust to the rich history it embodies, Classic Key Lime Pie is a must-try for dessert enthusiasts everywhere.

So, why not whip up a batch of your own? With readily available ingredients and a touch of baking magic, you can recreate this sunshine-infused pie in your own kitchen. And for an extra dose of authenticity, be sure to use Nellie & Joe’s Famous Key West Lime Juice to capture the true essence of this Florida favorite. 

Classic Key Lime Pie is more than just a dessert; it’s a journey into the heart of Florida’s culinary heritage. Its refreshing tartness balanced by creamy sweetness makes it a perfect ending to any meal. So grab a fork, dive in, and experience the magic of this key lime masterpiece!

Frequently Asked Questions

Recipe Tips and Tricks

• Key Lime Love: If you can find them, fresh Key limes offer the most authentic flavor. However, bottled Nellie & Joe’s Key Lime Juice is a great substitute.

• Beat it Good: Beat the egg yolks, Key lime juice, and sweetened condensed milk together thoroughly until smooth and well combined. This ensures a silky texture in the finished filling.

• Patience is a Virtue: Let the pie chill for at least 4 hours, preferably overnight, in the refrigerator. This allows the filling to fully set and develop its signature creamy texture.

• Pulse, Don’t Pulverize: If you can’t find graham cracker crumbs, pulse graham crackers in a food processor until they resemble coarse crumbs. Avoid over-processing, which can lead to a tough crust.

Other Great Desserts

Recipe