Key Lime Pie – You Have Not Because You Ask Not

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.

Key limes for Key Lime 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.

XOXO (1)

Key Lime Pie

Yields: 8 Slices

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ingredients

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

 

Directions

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.

  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, mix finely crushed graham crackers, melted and cooled butter, salt and sugar. Stir to combine well.
  3. Press, firmly, the mixture into the bottom of a greased pie dish, making sure to cover all surface area, including the sides.
  4. 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

  1. 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.
  2. Lower the oven’s temperature to 300 degrees F. 
  3. 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. 
  4. Beat egg yolks, mix in sweetened condensed milk, lime juice, lime zest and salt. 
  5. Carefully fold in the stiffened egg whites. Pour custard mixture into cooled pie crust and bake for 15 minutes.
  6. Remove from oven and allow pie to cool to room temperature. Place pie in the refrigerator for at least two hours before serving.
  7. 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!

 

Key lime pie with homemade whipped cream

Recipe for Key Lime Pie is adapted from She Wears Many Hats.

© 2017 Biscuits & Savvy

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Key Lime Pie
Print Recipe
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! A treat everyone will love! Author: Dene' V. Alexander © 2017 Biscuits & Savvy
Servings Prep Time
8 Slices 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
8 Slices 20 Minutes
Cook Time
25 Minutes
Key Lime Pie
Print Recipe
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! A treat everyone will love! Author: Dene' V. Alexander © 2017 Biscuits & Savvy
Servings Prep Time
8 Slices 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
8 Slices 20 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Slices
Instructions
For the Crust
  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, mix finely crushed graham crackers, melted and cooled butter, salt and sugar. Stir to combine well.
  3. Press, firmly, the mixture into the bottom of a greased pie dish, making sure to cover all surface area, including the sides.
  4. 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
  1. 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.
  2. Lower the oven's temperature to 300 degrees F.
  3. 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.
  4. Beat egg yolks, mix in sweetened condensed milk, lime juice, lime zest and salt.
  5. Carefully fold in the stiffened egg whites. Pour custard mixture into cooled pie crust and bake for 15 minutes.
  6. Remove from oven and allow pie to cool to room temperature. Place pie in the refrigerator for at least two hours before serving.
  7. When ready to serve, top with homemade whipped cream, lime zest and toasted coconut.
Recipe Notes

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

Share this Recipe

9 comments on “Key Lime Pie – You Have Not Because You Ask Not

  1. I love a good key lime pie and I have not made one in years. You reminded me I need to make one soon. Pinning to try this one soon.

  2. Ive never made key lime pie. But I also have never even tasted key lime pie. I hear it’s really good though! Yours looks good and I love that it uses condensed milk!

  3. Key lime pie is my husband’s favorite pie. I haven’t made one in a long time, but they are perfect for summer.

  4. Love love love key lime pie! Love how easy your instructions seem to be able to follow. I definitely want to make this soon!

  5. It’s been years since I made Key Lime Pie and it was a throw down between Hubby and I. We each made our own recipe for Key Lime Pie and our family had to vote on which one they liked best– they didn’t know who made what pie. Lots of fun!! Your pie looks great!! Puts me in the mood to make one.

  6. My Mom has loved Key Lime pie for years. She would be delighted to find this on the table for dessert!

  7. There’s no dessert that screams ‘Summer’ more than Key Lime Pies and I totally Love them!!! Your recipe looks so delicious and easy to follow. I’d totally try this soon.

  8. I made key lime pie not long ago and it was amazing, we ate it up in no time. It’s the perfect treat when you want to indulge. I love your photos, they make me want to have a slice.

  9. Would you believe I have never actually had key lime pie? I must change that immediately, starting with this recipe!

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