the Classic Lime Pie with a Twist
The iconic Key Lime Pie, renowned for its unique tang, gets a delightful makeover in this recipe. Embracing convenience without compromising on flavor, we substitute elusive key limes with the easily accessible Persian limes, commonly found in supermarkets. Forget the tedious task of juicing numerous tiny key limes; a handful of regular limes will do the trick. This approach not only simplifies the process but also elevates the pie’s authenticity, steering clear of overly tart bottled Key lime juice.
Similar to its counterparts like coconut cream pie and lemon meringue pie, the versatile key lime pie offers two crust options – a traditional pie crust or a graham cracker/cookie crust. Opting for simplicity, I always lean towards the graham cracker crust, a quick and delicious alternative to dealing with finicky pie dough.
Ingredients for a Perfect Key Lime Pie
Gather 8 to 10 plump limes, ensuring they yield approximately 2 tablespoons of juice each. The secret lies in selecting limes that give a little when gently squeezed. Before juicing, don’t forget to zest the limes; attempting this post-juicing is a near-impossible feat.
Enter sweetened condensed milk, a key player in this recipe. Distinct from evaporated milk, sweetened condensed milk boasts a richness achieved by removing water and adding sugar. Despite the absence of eggs, rest assured that this pie will set impeccably.
Crafting the Perfect Key Lime Pie
Step 1: The Crust
Combine graham cracker crumbs, brown sugar, and melted butter in a mixing bowl. Stir until well combined, then press the mixture firmly into the pie pan using your fingers and a measuring cup or glass. Prioritize the sides for an even crust thickness. Bake for 10 minutes until lightly browned and allow it to cool while you prepare the filling.
Step 2: The Filling
Begin by zesting the limes with a rasp grater, then juice them using a citrus reamer. Combine the lime juice with sweetened condensed milk, yogurt, and lime zest, whisking until well combined. Pour the filling into the pre-baked crust and bake for approximately 15 minutes, or until the filling is almost set. Cool at room temperature for 30 minutes before chilling in the refrigerator for about 3 hours.
Step 3: The Topping
For the crowning touch, beat heavy cream in an electric mixer until soft peaks form. Add confectioners’ sugar and beat until medium peaks form. Alternatively, whip the cream by hand with a whisk. Top the chilled pie with the luscious whipped cream and garnish with lime slices and zest for an irresistible finish.
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Key Lime Pie
Description
Indulge in the perfect blend of tart and sweet with our easy Key Lime Pie recipe. A graham cracker crust cradles a luscious key lime filling, topped with billowy whipped cream
Ingredients
For the Crust:
– 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
– ⅓ cup packed light brown sugar
– 4 tablespoons unsalted butter, melted
For the Filling:
– Two 14-oz cans of sweetened condensed milk
– 1 cup plain Greek yogurt (2% or whole milk)
– 1 tablespoon grated lime zest
– ¾ cup fresh lime juice
For the Topping:
– 1 cup cold heavy cream
– 2 tablespoons confectioners’ sugar
– 1 teaspoon grated lime zest
– 8 to 10 thin lime slices
Instructions
For the Crust:
1. Preheat oven to 375 °F and set an oven rack in the middle position.
2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
3. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
For the Filling:
1. Lower the oven temperature to 350°F.
2. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust.
3. Bake for 15 minutes, until the filling is almost set; it should wobble a bit.
4. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, for about 3 hours.
For the Topping:
1. In the bowl of an electric mixer, beat the heavy cream until soft peaks form.
2. Add the confectioners’ sugar and beat until medium peaks form.
3. Top the pie with the whipped cream. Decorate with the lime zest and lime slices.
4. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise, the crust will get soggy.
Notes
Note: The nutritional information was calculated using 2% Greek yogurt.