key lime pie

AuthorHeather WallaceCategoryDifficultyBeginner

Want something sweet yet tart at the same time?

This key lime pie is the perfect combination. White chocolate chips give the sweet little something along with the sweetened whipped cream that compliments the lime flavor.

When I crave pie I crave one's like this...where the fresh citrus flavors that burst in your mouth and tickle the edge of your tongue. I've never been a fan of the traditional pies like apple, but give me one of these and I can eat the whole pie myself! The next time you have to make a pie for a get together make this one instead of the boring ones you normally make...or buy. No store bought pie can compare with a homemade one...and bonus, this one is extremely easy to make! 

Yields8 Servings
Cook Time30 mins
 1 packet graham crackers (about 12 crackers)
 ¼ cup sugar
  tsp salt
 5 tbsp unsalted butter, melted
 14 oz can of sweetened condensed milk
 3 large egg yolks
 ½ cup Key lime juice
 1 cup heavy whipping cream
 1 lime, zested and sliced for decoration
  cup white chocolate chips
Bake Crust . . .
1

Preheat oven to 350°.

In a food processor pulse 1 packet of graham crackers (about 12 crackers), 1/4 cup of granulated sugar, and 1/3 teaspoon of salt until crumbs form.

Slowly pour in 5 tablespoons of unsalted butter that has been melted, pulse until combined.

Firmly press into a 9-inch pie pan making sure to spread evenly and up the sides of the pan.

Bake until golden, 12- 14 minutes and cool on a wire rack.

Custard Filling . . .
2

In a stand mixer combine 3 large egg yolks, 1 14-ounce can of condensed milk, and 1/2 cup of key lime juice.

Blend until smooth and pour into cooled pie crust. Bake for 15 minutes.

3

Allow to cool slightly (at least 10 minutes) then take a piece of plastic wrap and cover pie making sure that it slightly touches the custard filling. This makes sure you don't get a film on top of the pie.

Refrigerate at least 1 hour-more if possible.

Toppings . . .
4

Carefully remove plastic wrap from pie to make sure custard doesn't rip.

5

When ready to serve, make whipped cream. 

In a clean stand mixer whisk 1 cup of cold heavy cream and sprinkle with 2 tablespoons of powdered sugar, continue to whisk until stiff peaks form.

Scoop into a pastry bag fitted with a star tip and pipe onto pie. You can also use a ziplock bag if you don't have pastry bags. Just snip one corner of the bag to form a hole for the cream to come out of.

6

Zest 1 lime and sprinkle on top of the pie along with 1/3 cup of white chocolate chips and decorate with lime slices.

7

Refrigerate any leftovers.

Ingredients

 1 packet graham crackers (about 12 crackers)
 ¼ cup sugar
  tsp salt
 5 tbsp unsalted butter, melted
 14 oz can of sweetened condensed milk
 3 large egg yolks
 ½ cup Key lime juice
 1 cup heavy whipping cream
 1 lime, zested and sliced for decoration
  cup white chocolate chips

Directions

Bake Crust . . .
1

Preheat oven to 350°.

In a food processor pulse 1 packet of graham crackers (about 12 crackers), 1/4 cup of granulated sugar, and 1/3 teaspoon of salt until crumbs form.

Slowly pour in 5 tablespoons of unsalted butter that has been melted, pulse until combined.

Firmly press into a 9-inch pie pan making sure to spread evenly and up the sides of the pan.

Bake until golden, 12- 14 minutes and cool on a wire rack.

Custard Filling . . .
2

In a stand mixer combine 3 large egg yolks, 1 14-ounce can of condensed milk, and 1/2 cup of key lime juice.

Blend until smooth and pour into cooled pie crust. Bake for 15 minutes.

3

Allow to cool slightly (at least 10 minutes) then take a piece of plastic wrap and cover pie making sure that it slightly touches the custard filling. This makes sure you don't get a film on top of the pie.

Refrigerate at least 1 hour-more if possible.

Toppings . . .
4

Carefully remove plastic wrap from pie to make sure custard doesn't rip.

5

When ready to serve, make whipped cream. 

In a clean stand mixer whisk 1 cup of cold heavy cream and sprinkle with 2 tablespoons of powdered sugar, continue to whisk until stiff peaks form.

Scoop into a pastry bag fitted with a star tip and pipe onto pie. You can also use a ziplock bag if you don't have pastry bags. Just snip one corner of the bag to form a hole for the cream to come out of.

6

Zest 1 lime and sprinkle on top of the pie along with 1/3 cup of white chocolate chips and decorate with lime slices.

7

Refrigerate any leftovers.

key lime pie
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