Previously, I posted a recipe for Key lime pie with a light and fluffy texture due to the addition of whipped egg whites. While it received rave reviews, I had a request for the traditional version four times in the past two months! “Someone” obviously had a craving for Key lime pie!
Key lime pie originated in the Florida Keys and is a classic dessert that is well over 100 years old. The combination of tart, sweet and creamy makes it a very popular pie that is simple to prepare. It’s the perfect ending to a summertime meal, or in our case, at any time!
Key limes can be difficult to find. I actually prefer regular limes, which are not as tart, and they work just as well. I don’t particularly care for the floral notes in Key limes. Try both if you can, and let me know which one you prefer.
Most recipes are very similar and call for egg yolks, condensed milk, fresh lime juice and lime zest. If you’re in Canada, you’ll need a recipe that uses a 300 ml can of condensed milk. In the U.S., the cans are 14-ounces – strange huh? I have tried both, and I really can’t detect any significant difference.
- Use fresh lemon juice and zest instead of limes to make lemon pie
- Switch it up with a coconut macaroon crust
- A shortbread or gingersnap crust is a delicious alternative if you don’t like graham crackers (as in H’s case)
Either way, don’t forget the fresh whipped cream! You’ll definitely crave a second piece!
Graham Cracker Crust
(Recipe adapted from the box of Keebler Graham Crackers)
- 1 ¼ cup graham cracker crumbs
- 2 tbsp sugar
- 1/3 cup unsalted butter, melted
- Preheat oven to 350°F
- Mix graham cracker crumbs and sugar in a bowl until well combined. Add melted butter and mix well
- Pack mixture into an 8 or 9” pie plate. Use a spoon to press the crumbs firmly and evenly into place and up the sides to the rim. Don’t worry too much about getting it perfect!
- Bake on the middle rack of your oven for 10 minutes (until set)
- Set aside to cool
Classic Key Lime Pie
Adapted from epicurious.com
- 4 large egg yolks
- 1 can condensed milk (14-ounce)
- ½ cup freshly squeezed Key lime juice (or regular limes, about 4-5)
- Zest of 2 limes (if you like it really zesty, use 3)
- In a medium sized bowl, whisk all ingredients until well blended
- Pour filling onto prepared crust
- Bake on the middle rack of your oven for 15 minutes
- Cool pie completely on rack
- Place plastic wrap on pie and refrigerate for at least 6-8 hours to allow the pie to firm up
- Serve with freshly whipped cream
- If you have a 300 ml can of condensed milk, follow the above steps and use three large egg yolks instead of four. Everything else remains the same
- I used mini springform pans for a nice presentation and my guests had their own little pie!