This Key Lime Pie combines fresh squeezed key limes with a creamy custard full of fluff and is topped with homemade whipped cream. Perfect dessert to cool off on a hot day! Sidenote: it’s the Food Monster’s favorite pie.
One day last week, the Food Monster made mention of a Key Lime Pie. I really don’t even remember how we got on the topic, other than, I vividly recall talking about lemon ice box pie and how easy it was to make with basically three ingredients – graham cracker crust, sweetened condensed milk and juice from a fresh squeezed lemon.
Growing up, lemon ice box pie was one of my favorite desserts that my dad made upon request. If I had a choice at a dessert, it was banana pudding or lemon ice box pie. My sister loved apple pie – go figure!! Lord (and our parents) know we could never like the same thing. That would have been too easy! I look back and realize, we were truly difficult children. Thanks mom, thanks dad! 🙂
Anywho, someway, somehow, probably because he asked nicely, I found myself agreeing to make a key lime pie. I have NEVER, I repeat N E V E R made a Key Lime Pie in my life. But hey, what could possibly go wrong? I knew it couldn’t be that hard and that it had to be similar to the ingredients of a lemon ice box pie. Although, the Food Monster said they were not. What does he know? He just makes food disappear.
Due to the stiff egg whites folded into the custard, this Key Lime Pie is light, airy and full of fluff. The homemade whipped cream, garnished with lime zest and toasted coconut, seals the deal on this pie. The Food Monster turned his nose all the way up at the idea of me even thinking about putting toasted coconut atop a key lime pie; however, by the time he tasted it, he couldn’t deny the affection he had towards the toasted coconut. It added an appreciated crunchy texture to an otherwise “soft” pie.
Key Lime Pie
Yields: 8 Slices
Prep Time: 20 Minutes
Cook Time: 25 Minutes
For the Crust
- 1 1/2 Cups Graham Crackers, finely crushed
- 6 Tbsp Butter, melted and cooled
- 3 Tbsp Granulated Sugar
- 1/4 tsp Salt
For the Custard
- 3 Egg Whites, stiffened
- 3 Egg Yolks
- 14 Ounces of Sweetened Condensed Milk
- 1/3 Cup Lime Juice, about 3 small limes
- Zest of 1 Lime
- 1/4 tsp Salt
For the Crust
Crushing the graham crackers to create the crust is a great stress reliever. I put 1 stack of graham crackers in a gallon sized Ziploc bag and beat the bag with a dough roller. This same process can make for quick and easy crumbs out of anything, not just graham crackers.
- Preheat oven to 325 degrees F.
- In a medium bowl, mix finely crushed graham crackers, melted and cooled butter, salt and sugar. Stir to combine well.
- Press, firmly, the mixture into the bottom of a greased pie dish, making sure to cover all surface area, including the sides.
- Place the crust in the oven and bake for 10 minutes. Remove from oven and set aside to completely cool, about 20-30 minutes. Meanwhile, start on the custard.
For the Custard
- By this point, if you haven’t already squeezed and zested your lime, you will want to do that first, so once you begin making the custard, it will be a smooth process and you will not have to start and stop.
Tip: before squeezing any type of citrus fruit (lemons, limes, oranges, etc.), it helps to give it a few rolls on a hard surface. This will soften up the fruit, make it easier to squeeze and render more juice. If you do not desire pulp, be sure to strain the juice before you add it to your recipe.
- Lower the oven’s temperature to 300 degrees F.
- Beat the egg whites until stiff peaks form. I used a stand mixer for this process; however, it can be done with old fashioned elbow grease or a hand mixer.
- Beat egg yolks, mix in sweetened condensed milk, lime juice, lime zest and salt.
- Carefully fold in the stiffened egg whites. Pour custard mixture into cooled pie crust and bake for 15 minutes.
- Remove from oven and allow pie to cool to room temperature. Place pie in the refrigerator for at least two hours before serving.
- When ready to serve, top with homemade whipped cream, lime zest and toasted coconut.
Note: There are a couple of shortcuts to creating this pie, i.e., using pre-made store bought graham cracker crust, pre-squeezed store bought lime juice or even pre-made store bought whipped cream; however, give the homemade ingredients a shot and all store bought items will be a thing of the past. Biscuits & Savvy guarantee!
Recipe for Key Lime Pie is adapted from She Wears Many Hats.
© 2017 Biscuits & Savvy
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