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Key Lime Pie

Possibly my most popular recipe to date, even more than the spinach dip!


Key Lime Pie reminds me of all things spring and summer. It's sweet and tart and utterly scrumptious. It's also incredibly simple to make but has serious wow factor and is a huge crowd pleaser.


Even people who think they don't like key lime pie end up being obsessed with this one.


Yes, it's 1000 calories, yes it's full of dairy and all sugar and butter, but yes it's absolutely worth every bite.


It's definitely my favourite desert by far and I make it now for every occasion. It's also one of my most popular pies I sell during the holidays. I must make at least 40 at a time.


I have updated this recipe a little since I transferred from my old blog platform and can't believe I haven't reposted it yet. So let's do it!




Crust


18 graham crackers, crushed 3 tablespoons sugar 1 1/2 sticks butter (12 tbsp)

Pie Filling

6 Egg yolks, beaten 1 (14 ounce) can sweetened condensed milk

1/2 Cup key lime juice, fresh or bottled (you can also use regular limes if you can't find it, but use 1/3 cup of juice if so)

Zest of 1 lime


Topping


1 cup cold heavy cream

1 tbsp sugar

1 Tsp vanilla extract


Mix Blitz your graham crackers in the food processor until fine crumbs.

Melt your butter in a microwave safe bowl for 1.5 minutes on high. Mix your butter with the graham crackers and sugar. Then press them into a 9" pie dish.

Bake in a preheated 375 F oven for 10 - 12 minutes until lightly browned.


While that’s cooking, it’s time to work on your pie filling. In a stand mixer with the whisk attachment or an electric hand mixer and beat the egg yolks until they are thick and turn pale yellow.


Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice.

Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).


Pour the mixture into the pie shell and bake at 375 F for 12 minutes to set the yolks and kill any salmonella in the eggs.


Place in the fridge once cooled for at least 3 hours to set or overnight.

Before serving, it’s time to make the whipped cream.


I like to start any whipped cream with a cold metal bowl. I use the one from my stand mixer.

Pop it in the fridge with the heavy cream inside for at least an hour.


When you are ready to make it and serve your pie, add in the vanilla extract and sugar then whisk in the mixer for about 3 minutes on medium/high speed until the cream is light and thick and a peek forms when you lift the whisk out.


(Currently playing around with coconut whipped cream with a rum extract for this pie. I’ll post that whipped cream separately.)

Spread the whipped cream over your pie and grate a little lime zest over the top or decoration and extra flavor.

Slice and enjoy!



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