Classic Key Lime Pie

5 from 4 votes

Looking for a taste of paradise? Classic Key Lime Pie, the tangy & refreshing iconic dessert that perfectly captures the essence of Florida.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Pastry

Cuisine: American

Servings:

Calories: 338kcal

Author: Susa Ensley

Equipment

9-inch tart or pie pan
Electric hand mixer
large ice cream scoop
piping bag
large star tip

Ingredients

For the Crust

1 ½ c Graham Cracker Crumbs
5 tbs Unsalted Butter melted
3 tbs White Sugar

For the Filling

½ c Key Lime Juice
6 Egg Yolks
15 oz can Sweetened Condensed Milk

For the Stabilized Whipped Cream

3 oz Cream Cheese at room temperature
⅓ c Powdered Sugar
1 c Heavy Whipping Cream cold
½ teaspoon Vanilla Extract

Instructions

To Make the Crust

Preheat the oven to 350°F.
Place the graham cracker crumbs in a large bowl with the white sugar, then stir them together with a fork to combine.
Add the melted unsalted butter, then stir into the graham cracker crumbs until it resembles wet sand.
Pour the crust mixture into a non-stick 9-inch tart pan with a removable bottom (or a 9-inch pie plate).
Then, using your hands, press the crumbs into the bottom and up the sides of the tart pan to form the crust. Place the pan on a parchment lined baking sheet, and bake in a 350°F oven for 10 minutes.
After 10 minutes, remove the crust from the oven and set it on a wire cooling rack.

To Make the Filling

In a large bowl, place the egg yolks, the Key lime juice, and the sweetened condensed milk.
Using an electric hand mixer, beat the filling for two minutes until it is smooth and creamy.
Then, using a large ice cream scoop, transfer the filling into the baked crust. Return the pan to the 350°F oven and bake for 10 minutes.
After 10 minutes, remove the pan from the oven and allow it to cool on a wire rack until it reaches room temperature. Once it reaches room temperature, place the tart pan, uncovered, in the refrigerator overnight.

To Make the Stabilized Whipped Cream

(Make this right before you are ready to serve the pie.) Place the room-temperature cream cheese and powdered sugar in a large bowl. Beat for 2-3 minutes using an electric hand mixer until smooth and creamy.
Add the vanilla extract and cold, heavy whipping cream. Beat with the hand mixer until stiff peaks form.

To Finish the Classic Key Lime Pie

Remove the Classic Key Lime Pie from the refrigerator. If you used a tart pan, carefully remove the sides and bottom of the pan. If you use a pie pan, you can leave it in the pan.
Then, place a large star tip in a piping bag and using a large ice cream scoop, add the stabilized whipped cream to the piping bag.
Next, pipe a ring of stabilized whipped cream around the edge of the Classic Key Lime Pie. Garnish with small pieces of limes.
Yield 12 servings. Enjoy!

Notes

The reason you should refrigerated it uncovered is that when you cover something at room temperature, then refrigerate it, condensation will form on top.

Nutrition