• 12servings
  • 30minutes
  • 364calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients for the Crust:

  2. 1/2 cups graham cracker crumbs

  3. 1/2 cup (4 ounces) unsalted butter, melted

  4. 2 tablespoons granulated sugar

  5. Ingredients for the Filling:

  6. One 14-ounce can sweetened condensed milk

  7. 1/2 cup lime juice

  8. 4 large egg yolks

  9. Freshly grated zest of 1/2 lime

  10. Ingredients for Topping:

  11. 1 cup granulated sugar

  12. 2/3 cup lime juice

  13. 8 large egg yolks

  14. 1/4 to 1/2 teaspoon lime oil

  15. Ingredients for the Whipped Cream:

  16. 1 &

  17. 1/2 cups heavy cream

  18. 5 tablespoons granulated sugar

Instructions Jump to Ingredients ↑

  1. Directions:

  2. Preheat the oven to 350 degrees. Spray a 9 & 1/2-inch deep-dish pie plate with nonstick cooking spray. (I used a 9-inch springform pan)

  3. To make the crust, place the graham cracker crumbs, melted butter, sugar and zest in a bowl. Stir to combine. Pour the mixture into the prepared pie plate, and press with your fingers to create an even layer on the bottom and up the sides. (I pressed the crumbs about 1-inch up the sides of the springform pan). Use a flat-bottomed glass to facilitate pressing the crumbs along the bottom and to help with the edges. Keeping the glass flat, move toward the edges; it will press the crumbs along the sides, creating an even layer all around. Blind bake the crust for 5 to 7 minutes, or just until it starts to brown. Place on a wire rack to cool slightly.

  4. Meanwhile, prepare the filling. Whisk together the condensed milk, lime juice, egg yolks and zest. Pour the mixture into the partially baked crust. Bake for 10 minutes. Then return the pie to a wire rack to begin cooling.

  5. While the filling is baking, prepare the topping. Place the sugar, lime juice and egg yolks in the top of a double boiler. Cook over simmering water until the mixture is thick enough to coat the back of a spoon, about 15 minutes. When you draw a spoon across the bottom of the pan, it should leave a small path. Stir in the lime oil, if using, remove from heat.

  6. Gently pour the curd topping over the pie, completely covering the filling. Let the pie cool to room temperature on the wire rack. Then refrigerate it for at least 4 hours, or overnight.

  7. Right before serving, prepare the whipped cream. Whip the heavy cream and sugar together until medium-firm peaks form. The cream should be whipped beyond the soft-peak stage, but not too stiff. Spread the whipped cream over the pie, all the way to the edges. Make peaks by repeatedly touching the cream with the back of a spoon, drawing the cream up and out. Serve immediately.

  8. (This is another change I made to the recipe. After I made the curd (step 4), I let it cool to room temperature. I then prepared the whipped topping, but I whipped it to a stiff stage. Gently fold the whipped cream into the cooled curd and spread evenly in the springform pan. I then whipped an additional 8-ounces of heavy cream and piped it onto the Key Lime Pie.)


Send feedback