KEY LIME PIE

Key Lime Pie

Wasting away in Margaritaville with the BEST Key Lime Pie ever! This may be the easiest, silkiest and dreamiest Key Lime Pie you’ve ever had – a tangy and creamy delight that combines the zesty essence of key limes with the tender crunch of a buttery graham cracker and macadamia nut crust. This sunny pie is truly a slice of paradise!

Key Lime Pie

It always cracks me up when we are out to dinner and people get SO EXCITED about Key Lime Pie!  If you knew how absolutely quick and easy it is to make one of these at home, and if you ever tasted the difference between homemade Key Lime Pie and one that you can buy at a bakery or frozen - you'll know what I mean!

​I have a big surprise for my family today - and one that I know they will love!  We're going to be taste-testing two different types of key lime pies - and on such a hot and sultry summer night, this will be perfect fun!  Just one of the hazards of living with a food-blogging Mama!

Key Lime Pie - Fresh from the Oven

I've read that limes are in very short supply this year - and people are going nuts trying to find and stockpile some of the ready-to-go lime juices so that they can make margaritas.

​For this recipe, and really just about in every case, you are ALWAYS going to be better off using fresh, ripe limes.  Key limes are here for such a short period of time each summer that I really like to take advantage of them when they are available.  If it is off-season, you can also use regular fresh limes for this recipe - it will still be fabulous!  

This is the perfect pie to make late at night or early in the morning, so that it will have a full day to chill before you serve (you can also chill it overnight).  The flavors really meld together and the texture is so creamy and smooth!

Key Lime Pie

The buttery, graham cracker and macadamia nut crust is the perfect start for this sweet treat!  While the pie shell is cooling down, the pie filling comes together in just a few minutes, and then rests for 15 to 20 minutes so that it can "rest" - a perfect little siesta that allows the filling to thicken slightly before you bake.

​The filling is smooth, creamy, and perfectly tart and sweet - it just melts in your mouth!

Key Lime Pie

KEY LIME PIE

This may be the easiest, silkiest and dreamiest Key Lime Pie you’ve ever had – a tangy and creamy delight that combines the zesty essence of key limes with the tender crunch of a buttery graham cracker and macadamia nut crust. This sunny pie is truly a slice of paradise!
​

Key Lime Pie

INGREDIENTS:
GRAHAM CRACKER CRUST:
1-1/3 cups (160g) graham cracker crumbs (11 sheets)
½ cup (62g) roasted macadamia nuts
2 tablespoons (25g) granulated sugar
5 Tablespoons (72g) unsalted butter (melted)
 
PIE FILLING:
2 (14 oz.) cans sweetened condensed milk
1 cup (240ml) key lime juice
4 large egg yolks (room temperature)
1 teaspoon key lime zest
 
TOPPING:
1 cup (8 ounces) heavy whipping cream (very cold)
¼ cup powdered sugar
1 teaspoon vanilla extract
Fresh lime slices
 
HOW I MAKE THIS: 

1. Preheat oven to 350°F. For this pie we’ll be using a 9-inch pie plate.
2. PREPARE CRUST: In a blender or food processor, pulse the graham crackers and macadamia nuts together into coarse crumbs. (Or place in a large ziplock freezer bag and smash gently but firmly with a rolling pin until everything is evenly crumbled.)
3. In a large bowl, combine the crumbs and melted butter. Press this mixture evenly into pie pan, evenly across the bottom and up the sides to make a thick and even crust. Use your hands to pay down the mixture until it is no longer crumbly – do not pack down with heavy force. Use a spoon to run around the bottom corner to help make a rounded crust and to keep it from falling apart when you cut and serve it. Pre-bake for 8 minutes. Remove from oven and leave oven at 350°F.
4. PREPARE FILLING:  In a medium mixing bowl, whisk together the sweetened condensed milk, key lime juice and egg yolks.  Pour filling into pie crust, smoothing the top evenly.
5. Continue baking for 19-21 minutes or until set and slightly jiggly in the center.  Remove from oven and allow to cool completely on a wire rack. When cool, cover with plastic wrap and chill for at least 2 hours (and up to 3 days) before serving.
6. PREPARE TOPPING:  Right before serving, place mixing bowl and beaters in the freezer for 10 minutes.  Remove from freezer, and immediately combine heavy cream, powdered sugar and pure vanilla extract. Beat on a stand mixer or with a hand mixer for 4-5 minutes, or until stiff peaks form.  Be careful not to overbeat – or you’ll have sweet butter!
7. Swirl sweetened whipped cream on top of pie, or pipe around the outside edge. Garnish with fresh lime slices right before serving.
8. Refrigerate pie until ready to serve.  Pie will stay fresh in an air-tight container refrigerated for up to 5 days. 

YIELD:  One 9-inch pie (or 12 mini-sized pies)

Original recipe created by Snowflakes & Coffeecakes July 2016; revised April 2024.
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