The Ultimate Key Lime Pie ENTIRELY From Scratch
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You can't make the perfect homemade key lime pie without... you guessed it, KEY LIMES! I'm sharing this recipe so we can all visit the Florida Keys together, in our minds of course. Check out this key lime pie recipe featuring my very own, from scratch graham cracker crust.
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Key Lime Pie | Sally's Baking Recipes
This tangy sweet key lime pie is deliciously simple with an extra thick and nutty crust. Only 3 ingredients needed for the filling.
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#baking #recipes #keylimepie
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Recipe for the Perfect Key Lime Pie with a twist! | Cupcake Jemma
Looking for a dessert to wow everyone (and I do mean everyone!) then look no further! The perfect summer pie consists of a zesty, smooth lime filling, a spicy biscuit crust, topped off with the silkiest Chantilly cream, and lucky for you guys, Dane's got you covered with this DELISH Key Lime Pie!
BISCUIT BASE
350g Ginger Nuts Biscuits
95g Butter
FILLING
1 can condensed milk (397g)
5 Egg Yolks
150ml Lime Juice + 4 zest
200g Double Cream
TOPPING
280g Double Cream
20g Icing Sugar
1/4 tsp Vanilla
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Key lime pie with graham cracker crust
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***RECIPE, MAKES A 9-10 in (23-25 cm) PIE***
For the crust
150-200g graham crackers
1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie)
1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter
1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses)
ground cinnamon to taste (maybe half a teaspoon, very optional)
For the custard
3/4-1 cup (177-237 ml) lime juice
The zest of 2-4 limes (very optional)
5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream)
28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces)
For the topping
1-2 cups (236-473 ml) whipping cream
sugar (ideally powdered sugar) to taste
vanilla extract to taste
Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it.
Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now.
Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown.
(NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge.)
Cool thoroughly on the counter before chilling overnight.
Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.
No Bake Key Lime Pie Recipe - How To Make No Bake Key Lime Pie - Easy Summer Dessert!
Hello my Friends, welcome to my Southern Kitchen!
Today I am making the ultimate Summer Dessert and one of my favorite pies, Key Lime Pie!
Simple and easy, refreshing, tart, full of fresh key lime flavor, and no oven required this is a No Bake dessert! Great to serve at BBQs, Picnics, Fish Frys, etc. everyone will love and enjoy this delightful pie!
Graham Cracker Crust
2 cups graham cracker crumbs (about 2 sleeves)
1/4 cup white sugar
7 tablespoons unsalted butter, melted and cooled
Filling
1 (8 ounce) package cream cheese or 1 (8 ounce) tub cream cheese spread, softened
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1/2 cup freshly squeezed key lime or lime juice
1 teaspoon pure vanilla extract
1 teaspoon pure lime or lemon extract
Zest or 2 limes
Whipped Cream, for garnish (optional)
Lime zest and slices, for garnish (optional)
Ellen’s Magic: You may use a store bought 9-Inch graham cracker crust for this recipe.
Preheat Oven to 350 Degrees
For the Crust: Crush the graham crackers until they are fine crumbs (if using 2 sleeves) then add them into a large bowl then pour in the sugar and melted butter and stir until well combined. Pour the crust mixture into a greased 9-inch deep dish pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.
For the Filling: In a chilled medium bowl with a hand mixer and chilled beaters or stand mixer with chilled whip attachment, add in the heavy cream ; whip on low speed then on to medium speed until it reaches stiff peaks for about 7 to 8 minutes. Set aside. In a large bowl using a hand mixer, add the cream cheese and cream on medium speed until fluffy. Next add in the sweetened condensed milk and continue mixing until well combined. Add and mix in half the key lime juice then add and mix in the other half, and add in the vanilla extract, lime extract, and lime zest and continue to mix until well incorporated. Add and fold in the whipped cream. Pour the filling into the cooled crust and the pie into the refrigerator and let it chill overnight, until well firm and set. The next day, decorate the pie with key lime zest on top then pipe the sides with whipped cream using a 1M star piping tip and add a lime slice on top (if desired). Cut into desired slices, serve with a lime slice and extra whipped cream (if desired) and enjoy!
Fresh Whipped Cream
2 cups (1 pint) cold heavy whipping cream
4 heaping tablespoons powdered sugar
1 teaspoon pure vanilla extract
Place your bowl and beaters into the freezer so the whipped cream can stay cold.
In a large chilled bowl with a hand mixer and chilled beaters or stand mixer with chilled whip attachment, add in the heavy cream, powdered sugar, and vanilla extract; whip on low speed then on to high speed until it reaches stiff peaks for about 3 to 5 minutes.
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Frozen KETO KEY LIME Pies - Easy and refreshing SUGAR-FREE dessert!
EXCLUSIVE YOUTUBE RECIPE! I'm sharing the Frozen Keto Key Lime Pies from my cookbook Easy Keto Desserts! So tangy and refreshing, you will be craving them all summer long.
This video is sponsored by Perfect Keto.
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Easy Keto Desserts:
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Ingredients:
3 ounces cream cheese, well softened
2 tbsp Swerve Confectioners
2 tbsp Swerve Allulose, divided use
1 tsp lime zest
1/4 cup freshly squeezed lime juice
Natural green food coloring (just a few drops!)
1/2 cup heavy whipping cream
1/3 cup Perfect Keto Honey Nut Cereal
1/2 tbsp butter, melted
Pinch salt
Serves 4
Nutritional information per serving (note... erythritol and allulose already subtracted)
Calories: 210
Fat: 19g
Carbs: 4g
Fiber: 1g
Protein: 3g
Don't have access Perfect Keto products? Try these ideas for the crust:
Keto Graham Crackers:
Keto Butter Pecan Cookies: