The Best Key Lime Pie Recipe
No frills, no surprise twist, just a classic KEY LIME PIE made with a homemade graham cracker crust, a creamy filling with a tart key lime bite, and a fluffy, thick, sweet homemade whipped cream topping.
PRINT THE RECIPE HERE:
^^Metric measurements available in printable recipe
HOMEMADE WHIPPED CREAM RECIPE:
Ingredients
Crust
1 1/2 cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar sugar
6 Tablespoons butter melted (85g)
Filling
2 cups sweetened condensed milk¹ (475ml)
6 large egg yolks
2/3 cups key lime juice² (160ml)
Whipped Cream
Instructions
00:00 Introduction
Preheat oven to 350F (175C).Graham Cracker Crust
00:32 In a medium-sized bowl, stir together graham cracker crumbs and sugars. Stir in melted butter until well-combined.
01:09 Press crumb mixture into bottom and up the sides of a 9.5 pie pan.Set pie crust in the refrigerator to chill while you prepare the filling.
Filling
01:38 In a large bowl, whisk together condensed milk and egg yolks until well combined.
02:08 Stir in key lime juice and whisk until slightly thickened (about 2 minutes).
03:24 Pour into pie crust and bake on 350F (175C) for 18 minutes.Remove from oven and allow to cool completely before transferring to refrigerator. Chill overnight or at least 6 hours.
Pipe or spread homemade whipped cream over chilled pie, if desired. Slice and serve.
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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.
Professional Baker Teaches You How To Make KEY LIME PIE!
Key Lime Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 pie)
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Crust
1 ½ cups (185 g) graham cracker crumbs (or ground digestive biscuits)
½ cup (50 g) sweetened flaked coconut
6 Tbsp (90 g) unsalted butter, melted
Filling
1 (300 g) tin sweetened condensed milk
½ cup (125 mL) fresh lime juice (key lime or calamansi)
2 tsp (10 mL) freshly grated lime zest
1 tsp (5 mL) vanilla extract
4 large egg yolks
Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1 cup (200 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C).
2. Stir the graham crumbs, coconut and melted butter together until crumbly and press this into an ungreased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, then cool before filling.
3. For the filling, reduce the oven temperature to 300 F (150 C). Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.
4. Increase the oven temperature to 400 F (200 C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes.
5. Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.
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How to Make Key Lime Pie | Allrecipes.com
Get the recipe for Easy Key Lime Pie I @
Watch how to prepare a 5-star key lime pie. This pie's a real winner! It took first prize at the 1999 American Pie Council's National Pie Championship's in the Quick and Easy Category.
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Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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Is This the NEXT BEST Key Lime Pie Recipe?!
Is This the NEXT BEST Key Lime Pie Recipe?! I may have to say this is my best pie recipe ever! This sweet/ tart dessert is an absolute dream once you take your first bite!
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INGREDIENTS
~Crust~
2 cups fine graham cracker crumbs
2⁄3 cup (147g) light brown sugar
1⁄4 cup (60mL) unsalted butter, melted
~Pie Filling~
28 oz. sweetened condensed milk
1 cup (240g) sour cream
3⁄4 cup (180mL) key lime juice, approx. 30 key limes
1 tbsp (6g) key lime zest, approx. 3 key limes
1 cup (240g) reserved whipped topping
~Topping~
2 cups (480g) heavy whipping cream
1⁄2 cup (100g) powdered sugar
2 dashes of vanilla extract
~Optional Garnishment~
Sliced key limes
Additional Lime Zest
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TIMESTAMPS
0:00 Intro
0:36 Ingredients & Method
6:02 Results
7:31 Outro