Creamy and delicious Key Lime Pie recipe. Made of graham cracker crust with cinnamon and brown sugar. Filled with tart and not too sweet key lime pie filling topped with whipped cream.
How to Make Key Lime Pie
Step 1. Make the Crust
• Preheat oven to 350°F. Grind the crackers in a food processor. You can also crush or grind the crackers in a sealed plastic bag using a rolling pin. Add cinnamon, brown sugar and melted butter in the food processor and press pulse to combine until clumps form.
• Using a measuring cup with a flat bottom, press crumb mixture onto the bottom and up sides of a 9-inch-diameter pie plate.
• Bake in a preheated oven for about 10 minutes. While the crust is baking make the filling.
Step 2. Make the Key Lime Pie Filling
- In a medium-sized bowl, whisk the yolks and key lime zest or regular lime zest by hand or use a mixer. Add the condensed milk, heavy cream, sour cream, key lime juice or regular lime juice and pure vanilla extract. Mix until well blended. Let it sit for 30 minutes to curdle and thicken more.
- Pour the filling into the prepared graham cracker crust and bake in a preheated oven at 350°F for 10 minutes. The filling should still be jiggly in the center of the pie.
- Let it cool at room temperature for 30 minutes and place in the refrigerator to chill and set for about 3 hours.
- While the key lime pie is chilling, make the whipped cream and optional garnish.
For the whipped cream
Beat the cold heavy whipping cream, powdered sugar and vanilla in a chilled bowl until stiff peaks.
For the key lime Pastillas de Leche
Ingredients
1/4 cup condensed milk
3/4 cup pasteurized skim milk powder
1 tbsp margarine or butter
1/2 tsp key lime zest or regular lime zest
Green food colour and mint leaves optional
Mix and knead all the ingredients in a small bowl until combined. Scoop about a tablespoon of the mixture and form it into a ball.
For the Key Lime Chocolate Truffles
Ingredients
200 semi-sweet chocolate chopped
1 tbsp salted butter
1/3 cup heavy cream
1 tsp Key lime zest or regular lime zest
For coating the truffles
100 g white chocolate
1 tbsp butter
2 tbsp heavy cream
1/2 tsp key lime zest or regular lime zest
Green food colour and mint leaves optional
Heat the heavy cream in a microwave and pour over the chocolate in a bowl. Let it stand for 5 minutes. Mix until chocolate is melted. Add the key lime zest or regular lime zest and mix until blended. Chill for 30 minutes. Using a small ice cream scoop, form the truffles into a ball. Insert the toothpicks onto the top middle of the truffles. Place them on a plate and set them aside.
Melt the white chocolate in a bowl over a bowl with hot water. Add melted butter and hot heavy cream if needed and the optional green icing colour. Let it cool to 88°F.
Dip the truffles in the melted and cooled white chocolate and place them on a cooling rack. Let the excess chocolate drip before placing it over parchment paper to dry.
Key Lime Pie
Watch How to Make It
Equipment
- 9-inch Pie baking dish
Ingredients
For the crust
- 1½ cups graham cracker crumbs
- ⅓ cup salted butter melted
- 1 tbsp brown sugar
- ½ tsp cinnamon
For the Key Lime Pie Filling
- 3 egg yolks or substitute with ⅓ cup yogurt or sour cream
- 1 can sweetened condensed milk 300 ml
- ⅔ cup sour cream
- ⅓ cup heavy cream
- ½ cup key lime juice or ⅓ cup juice from regular limes
- 2 tsp key lime zest or zest from regular limes
- 1 tsp pure vanilla extract
For the whipped cream
- 1 cup heavy cream very cold
- 1 tsp pure vanilla extract
- ⅓ cup powdered sugar or to taste
Key Lime Pastillas de Leche (optional garnish)
- ¼ cup condensed milk
- ¾ cup pasteurized skim milk powder
- 1 tbsp margarine or butter
- ½ tsp key lime zest or regular lime zest
- Green food colour and mint leaves optional
Key lime chocolate truffles (2nd optional garnish)
- 200 g semi-sweet chocolate chopped
- 1 tbsp salted butter
- ⅓ cup heavy cream
- 1 tsp Key lime zest or regular lime zest
- For coating the truffles
- 100 g white chocolate
- 1 tbsp butter
- 2 tbsp heavy cream
- ½ tsp key lime zest or regular lime zest
- Green food colour and mint leaves optional
Instructions
For the crust
- Preheat oven to 350°F. Grind the crackers in a food processor. You can also crush or grind the crackers in a sealed plastic bag using a rolling pin. Add cinnamon, brown sugar and melted butter in the food processor and press pulse to combine until clumps form.
- Using a measuring cup with a flat bottom, press crumb mixture onto the bottom and up sides of a 9-inch-diameter pie plate.
- Bake in a preheated oven for about 10 minutes. While the crust is baking make the filling.
For the key lime pie filling
- In a medium-sized bowl, whisk the yolks and key lime zest or regular lime zest by hand or use a mixer. Add the condensed milk, heavy cream, sour cream, key lime juice or regular lime juice and pure vanilla extract. Mix until well blended. Let it sit for 30 minutes to curdle and thicken more.
- Pour the filling into the prepared graham cracker crust and bake in a preheated oven at 350°F for 10 minutes. The filling should still be jiggly in the center of the pie. Let it cool at room temperature for 30 minutes and place in the refrigerator to chill and let it sit for about 3 hours before slicing.
For the whipped cream
- Beat the cold heavy whipping cream, powdered sugar and vanilla in a chilled bowl until stiff peaks.
For the key lime Pastillas de Leche
- Mix and knead all the ingredients in a small bowl until combined. Scoop about a tablespoon of the mixture and form it into a ball.
For the Key Lime Chocolate Truffles
- Heat the heavy cream in a microwave and pour over the chocolate in a bowl. Let it stand for 5 minutes. Mix until chocolate is melted. Add the key lime zest or regular lime zest and mix until blended. Chill for 30 minutes. Using a small ice cream scoop, form the truffles into a ball. Insert the toothpicks onto the top middle of the truffles. Place them on a plate and set them aside.
- Melt the white chocolate in a bowl over a bowl with hot water. Add melted butter and hot heavy cream if needed and the optional green icing colour. Let it cool to 88°F.
- Dip the truffles in the melted and cooled white chocolate and place them on a cooling rack. Let the excess chocolate drip before placing it over parchment paper to dry.
