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Real Key Lime Pie - No Food coloring needed
Print Recipe

Key Lime Pie

Easy and tart key lime pie
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Servings: 1 pie
Author: thesugarpixie

Ingredients

DIY Graham Cracker Crust

  • 1 1/2 cups Graham Cracker Crumbs
  • 1/3 cup of sugar
  • 6-8 tablespoons butter

Key Lime Pie Filling

  • 1 9 inch prepared graham cracker crust (or DIY Graham Cracker Crust finished recipe)
  • 1 can 14 ounce can sweetened condensed milk
  • 1/2 c or up to 3/4 c cup key lime juice mix of 3-4 Persian limes, fresh key limes usually a large bag, or bottled Nellie and Joe's Key lime Juice
  • 5 egg yolks beaten
  • *Optional: 1 tablespoon lime zest
  • *Optional: 1 tablespoon lime pulp
  • *For deep dish/9.5" or 11" tart pan add:
  • 1/4 cup key lime juice
  • 1 14 ounce can sweetened condensed milk

Sweetened Whipped Cream

  • 8 oz heavy whipping cream ½ pint
  • ~1/3 cup sugar can use less if wanted
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees (F).
  • Clean and zest limes before juicing, and scrape pulp from juiced limes. Optional:Add zest and pulp to lime juice.
  • In a non-reactive (glass) bowl combine sweetened condensed milk and lime juice mixture. Mix well
  • Add egg yolks and combine well.
  • Gently pour filling into graham cracker crust. Tap slightly to remove air bubbles.
  • Bake for 15 minutes and cool slightly before cooling completely in the refrigerator for at least 1-2 hours before cutting.
  • Garnish and serve

Graham Cracker Crust

  • Preheat oven to 325 degrees (F).
  • Melt butter over medium heat.
  • Combine graham cracker crumbs and sugar.
  • Slowly add butter to the graham cracker and sugar mixture, until it comes together enough to form a crust.
  • Press graham cracker mixture into pie pan with the back of a spoon, hand or measuring cup.
  • Bake for 10 minutes.
  • Cool slightly before using.

Sweetened Whipped Cream

  • Pour heavy whipping cream into bowl of a mixer fitted with a whisk attachment.
  • On medium high speed (6-8 stand mixer), whip until soft peaks are just about to form.
  • Lower mixer speed and slowly add sugar and vanilla.
  • Slowly increase mixer speed until soft peaks form. Do NOT overbeat, otherwise whipped cream will become lumpy.
  • Chill in refrigerator until ready to use.