There is a certain beauty about these little limes despite the thin, yellowed, blemished skin. They were incredibly aromatic before I even started juicing them, causing me to question myself…why have I never made this before?
The answer most likely lies in the fact that the only key lime pie I have ever consumed was from The Village Inn in Sterling. A key lime pie there is translucent green and tastes more like lime kool-aid rather than the exquisite dessert that came out of my oven today. This pie is so good you’ll want it on your death bed. Trust me. Come that day, if I’m anywhere near, I’ll feed it to you myself.
Key Lime Pie originates in the Florida Keys where these pretty little fruits are from.
It starts with a graham cracker crust, and then is filled with a filling consisting of egg yolks, sweetened condensed milk, key lime juice and lime zest. The acidic key lime juice and the sweetened condensed milk form a reaction that causes the filling to thicken on its own without any baking. I found that so interesting! However, to be safe, this pie is baked for a short time because of the raw egg yolks. It’s one of the easier desserts I’ve done in a long time, and it will forever have a place in my trusted recipe box!
Key Lime Pie (recipe courtesy of Joy of Baking)
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
2 Tbsp granulated white sugar
5-6 Tbsp unsalted butter, melted
3 large egg yolks, room temperature
1-14 ounce can sweetened condensed milk
1/2 cup key lime juice (you can use regular limes if you want)
2 tsp grated lime zest
1 cup cold heavy whipping cream
2 Tbsp. granulated white sugar
- Preheat the oven to 350 degrees and place oven rack in the center of the oven. Butter or lightly spray a 9-inch pie or tart pan.
- Mix together the graham cracker crumbs, sugar and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to let cool while you make the filling.
- In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and the lime zest.
- Pour the filling over the crust and bake for 10-15 minutes until set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, place in the refrigerator overnight or at least several hours.
- Once the filling has chilled, beat the heavy whipping cream with the sugar until stiff peaks form. Either mound this onto the top of your pie, or pipe it decoratively.
What I love about this pie: It’s incredibly easy, but looks like you spent a ton of time on it.
What I hate about this pie: I could quite easily consume the entire thing within one day.