Key Lime Pie (The Best)
Discover the ultimate Key Lime Pie recipe with a creamy, tangy lime filling and a crunchy graham cracker crust.
Equipment
- 9-inch glass pie dish
- mixing bowls
- Electric mixer
- Pastry Bag
- star tip
Ingredients
Crust
- 1 ¼ cups graham cracker crumbs
- ⅓ cup butter, melted
- 1 tablespoon sugar
- ⅛ teaspoon salt
Lime Cream
- 1 teaspoon cornstarch
- ¾ cup juice from key limes (about 25) or regular limes (6 to 8) see note
- ¼ cup sour cream
- 1 tablespoon lime zest plus more for serving
- 3 pcs eggs
- 1 can (300 ml) sweetened condensed milk
Whipped Cream
- 1 cup 35% cream
- 2 tablespoon sugar
Instructions
Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine all of the ingredients. Press the crust into the bottom and up the sides of a 9-inch (23 cm) glass pie dish. Bake for 15 minutes. Let cool.
Lime Cream
- In a bowl, combine the cornstarch and lime juice. Add the remaining ingredients and whisk until smooth. Pour into the cooled pie crust.
- Bake for 30 minutes or until the sides of the lime filling are set, but the centre still jiggles slightly.
- Cover with plastic wrap directly on the surface of the pie. Let cool on a wire rack. Refrigerate for 4 hours or until the filling has completely set and chilled.
Whipped Cream
- In a bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a star tip. Garnish the pie with lime zest and rosettes of whipped cream.
Notes
Remove the zest from the key limes or regular limes before pressing them for juice.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 20mgCalcium: 100mgIron: 0.5mg
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