Classic Key Lime Pie
Looking for a taste of paradise? Classic Key Lime Pie, the tangy & refreshing iconic dessert that perfectly captures the essence of Florida.
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!
Tips/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
Calories: 338kcalCarbohydrates: 36gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 148mgSodium: 150mgPotassium: 210mgFiber: 0.4gSugar: 29gVitamin A: 706IUVitamin C: 4mgCalcium: 147mgIron: 1mg
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