We Tried 9 Different Key Lime Pie Recipes
In this video, I taste my way through 9 popular key lime pie recipes in search of the best recipe!
The full breakdown, including the data analysis and my top picks, will be live on my blog. Thank you to our sponsor, @imperialsugar for providing the high-quality pure cane sugar that went into all of the perfectly crisp graham cracker crusts.
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Videography by Michael Ma from Makin Media:
Recipes (in order shown):
00:00 Intro to the key lime pie bake off
00:42 Cook's Illustrated:
1:37 Sally's Baking Addiction
2:42 Epicurious:
3:30 Divas Can Cook:
4:40 Tastes Better from Scratch:
5:50 Evette Rahman:
7:10 Souffle Bombay:
8:18 Pepe's Cafe:
9:11 Bravetart:
10:59 Favorite picks
11:59 Wrap up!
In case you're new here, here's how a bake off works:
- I bake 9-12 different recipes in one day
- Samples of each recipe get distributed to a team of tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each recipe according to the scores!
Key Lime Pie (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how ot make a Key Lime Pie. A Key Lime Pie starts with a sweet and grainy graham cracker crust, that is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream. As its name implies, Key Lime Pie was first made in the Florida Keys, which is also where Key limes are grown.
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Key Lime Pie - No Bake - Quick - Easy - Delicious!!
This is my absolute, favorite Key Lime Pie!! My good friend Joe (AKA: Garibaldi) introduced this recipe to me years ago, and it was so good - he then proceeded to tell me how quick and easy it is to make, with just a few ingredients. Needless to say, he got my attention right away and I have been enjoying this key lime pie ever since, and now I hope that you do too :)
Homemade Apple Pie - from Scratch - Made Easy
Joe’s (Garibaldi’s) Key Lime Pie – Ivo’s absolute favorite!!
Ingredients
For the crust
• 1 ¼ cups Graham Cracker Crumbs
• 1 TBSP sugar
• 4 TBSP (1/2 stick) butter (salted or unsalted – doesn’t matter)
• You will need a deep dish, 9-inch, pie plate
For the filling
• 4 limes
• 1 can sweetened condensed milk (300 ml or about 10 oz can)
• 1 cup of whipping cream (35% preferred)
Process
• Put the Graham Cracker Crumbs in a bowl, add the sugar and whisk to mix
• Melt the butter and add it to the crumb mixture and mix until all the butter is absorbed
• Put crumbs in your 9-inch pie plate and line the sides and the bottom with this mixture, pat it down firmly, set aside
• Take the zest from 2 limes (about 1 TBSP of zest) and add it to a bowl.
• Squeeze those 2 limes and the other 2 limes as well, to get ½ cup of lime juice. Add this to the same bowl with the zest. Then add your can of sweetened condensed milk to the bowl as well, and whisk together, until all combined. Set aside
• Put the 1 cup of whipping cream in a bowl and beat until stiff peaks form
• Add the whipped cream to the lime mixture, 1/3 at a time and fold it in
• Then pour this mixture into the 9-inch pie plate, over top of the crumbs, and spread out evenly
• Cover, and place in freezer.
• Once frozen, you can remove and serve
• Enjoy
Notes/Tips:
• When beating the whipped cream, be sure to use a metal bowl or a glass bowl, for best results (i.e., avoid using a plastic bowl)
• When removing the juice from the limes, if you also end up with some pulp, you can add the pulp in as well, for more added flavor.
• Before putting the crumb mixture in your 9-inch pie plate, you can rub some butter on the plate first, which will help make it easier to cut and serve.
• If you do not have graham cracker crumbs, you can make your own crumbs and substitute, by grating your favorite hard cookies (if you do this, and you use sweet cookies, you can avoid adding the 1 TBSP of sugar)
• This will keep in the freezer, easily up to 3 months (mind you it’s so good, it won’t last that long ????)
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Easy 10-Minute Key Lime Pie
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TWO 10-MINUTE RECIPES for SPRING! Hi Bold Bakers! My two new recipes are ready in minutes and are packed with flavor and decadence. Enjoy my 10-Minute Key Lime Pie and BONUS 10-Minute Chocolate Mousse Recipe! So let's get Bold Baking!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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How To Tell When Key Lime Pie Is Done Baking
Key Lime Pie (yield: 1 9-inch pie)
Crust:
1.5 c (150g) graham cracker crumbs
2 Tbsp (25g) sugar
1/4 tsp fine salt
3 oz (85g) butter, melted and cooled
1. Mix the graham cracker crumbs, sugar, and salt together.
2. Add the melted butter and mix to evenly distribute.
3. Pack into a 9in pie pan, making sure to push the crumbs into the bottom and sides of the pan.
4. Bake the crust at 300F (149C) for 10 minutes and let cool while making the filling.
Filling:
4 egg yolks
14 oz (396g) sweetened condensed milk
2/3 c (152g) lime juice
Zest from 1 lime
1. Mix the egg yolks and sweetened condensed milk together until smooth.
2. Add in the lime juice and zest and mix until homogeneous.
3. Pour the filling into the prepared crust and bake at 300F (149C) for 23-28 minutes or until just the center wobbles slightly when nudged.
4. Remove the pie from the oven and cool to room temperature before chilling in the fridge for at least 4 hours or preferably overnight.
5. Optionally, top with whipped cream and serve cold.
Perfect Key Lime Pie Recipe with Fresh Key Lime Juice
Key lime pie is the perfect summer dessert. It’s light, it’s creamy, and it’s one of my all-time favorites.
When it comes to baking anything, patience is required and it’s the same with this key lime pie because after only really 30 minutes of it coming together you need to wait until it completely cools in the refrigerator before eating it.
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Ingredients for this Key Lime Pie Recipe:
For the Crust:
• 1 ½ cups of graham cracker crumbs
• 5 tablespoons of unsalted melted butter
• 2 tablespoons of sugar
• pinch of sea salt
For the Pie:
• 6 egg yolks
• 28 ounces of condensed sweetened milk
• ½ cup of fresh key lime juice
• 1 tablespoon of key lime zest
• 2 cups heavy whipping cream
• ½ cup sugar
• 1 teaspoon vanilla
For the Raspberry Sauce
• 2 cups fresh raspberries
• juice of ½ lemon
• 3 tablespoons sugar
• 2 tablespoons water
Serves 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool Time: 3 hours
Procedures:
1. Preheat the oven to 325°.
2. Add the graham crackers, butter, sugar and salt to a food processor and pulse on high speed until combined.
3. Transfer the mixture to a 9” or 10” pan and form it completely to the pan.
4. Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.
5. Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.
6. Next, on medium speed mix in the milk, key lime juice and zest just until combined.
7. Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes just until set.
8. Cool at room temperature for 15 minutes than transfer the pie and completely cool in the refrigerator for 3 hours or until firm.
9. While the pie is cooling add heavy cream, sugar and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed, about 3 to 4 minutes. Add to a piping bag or keep in bowl and chill.
10. Raspberry sauce: Add all ingredients to a small size pot over medium heat and cook for until thick and jammy, about 15 minutes. Strain and chill.
11. Garnish the pie with the whipped cream and serve with raspberry sauce.
CHEF TIPS:
• You can use either whole graham crackers or graham cracker crumbs when making the crust.
• Either size pie pan is fine as there will be enough to jam pack a 9” or comfortably fill up a 10”.
• Use the back side of a spoon to help pack the crust into the pie pan.
• Be sure to mix in the condensed milk, zest and juice just until combined, no need to over mix.
• If using a 9” pie pan you can simply add the leftover ½ cup of batter to a ramekin and bake and chill and top of with graham cracker crumbs to make a fun single serving key lime dessert.