Here are some tips for creating a visually appealing and delicious key lime pie.
Freshly squeezed key lime juice gives the best flavor, but bottled key lime juice can be a convenient alternative. If using bottled juice, make sure it's pure key lime juice without any additives.
Ensure that the eggs and key lime juice are at room temperature before mixing. This helps the ingredients combine more smoothly and evenly.
If you’re using fresh key limes, zest them before juicing. It’s much easier to zest whole limes than juiced halves. The zest adds an extra burst of flavor to the filling.
Use a flat-bottomed glass or measuring cup to press the graham cracker crust mixture evenly into the pie dish. This ensures a compact and uniform crust.
Pre-bake the crust for 10 minutes to set it and prevent it from becoming soggy when you add the filling.
The filling should have a slight jiggle in the center when you remove the pie from the oven. It will continue to set as it cools. Overbaking can cause the filling to crack.
Allow the pie to cool to room temperature before refrigerating. Refrigerate for at least 2 hours, preferably longer, to ensure the filling is fully set and chilled.
For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream. This helps achieve stiff peaks faster.
Use a piping bag with a star tip to pipe the whipped cream for a decorative touch. Garnish with lime zest or thin lime slices for an elegant presentation.
Key lime pie is best served cold. Keep it refrigerated until you're ready to serve, and slice with a sharp knife for clean cuts.
It’s time to prepare our pie crust and filling for the oven!
If you need to save time, you can buy a store-made graham cracker crust 9″ pie tin to use for your crust.
You can use a hand whisk, hand beater, or stand beater for the eggs. However, while a hand whisk gives you more control over the process which can be helpful for small adjustments, beating eggs by hand requires more effort and time and can be challenging to achieve the same consistency as with a mechanical mixer.
Preheat your oven to 350°F (175°C).
✓ In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
✓ Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
✓ Bake the crust for about 10 minutes, or until it is lightly browned. Remove from the oven and let it cool while you prepare the filling.
✓ In a medium bowl, whisk the egg yolks until they are thick and light yellow.
✓ Add the sweetened condensed milk and mix until well combined.
✓ Slowly add the key lime juice and lime zest, mixing until the filling is smooth and slightly thickened.
✓ Pour the filling into the cooled graham cracker crust.
✓ Bake the pie in the preheated oven for about 15 minutes, or until the filling is set and has a slight jiggle in the center.
✓ Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours or until completely chilled.
✓ In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
✓ Spread the whipped cream over the chilled pie or pipe it decoratively on top.
✓ Garnish with additional lime zest or lime slices if desired.
✓ Slice and serve chilled.
With a preparation time of just 20 minutes, a brief 25-minute bake, and a cooling period of at least 2 hours, you’ll have a delectable pie ready to serve and impress. This 9-inch pie serves approximately 8 people, making it perfect for gatherings or a special family treat. Enjoy the refreshing and zesty flavors of homemade key lime pie!
Serving Size: 1 slice
Servings: 8
The calculation is for one slice, assuming the pie is divided into eight slices.
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