Tessa\u2019s Recipe RundownTASTE: The perfect amount of tart lime flavor, balanced with lightly sweetened whipped cream. The hint of ginger in the graham cracker crust really rounds out those beautiful tropical flavors.TEXTURE: The crisp, buttery base is the perfect contrast to the velvety-smooth filling and light-as-air whipped topping.EASE: Super simple! The hardest part is zesting and juicing your limes, but it\u2019s so worth it.PROS: The perfect crowd-pleasing dessert after any meal.CONS: None!WOULD I MAKE THIS AGAIN? I have already made this pie countless times!<\/p>\n
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\nKey Lime Pie is the perfect dessert embodiment of summertime. It\u2019s rich yet light and bright and absolutely full of delicious lime flavor.<\/p>\n
I was originally inspired to create this Key Lime Pie recipe for Joe\u2019s dad, as it\u2019s his favorite dessert. I created it to surprise him for his retirement party\u2014and he couldn\u2019t have been more excited!
\nEveryone gobbled up the pie so quickly that there weren\u2019t even leftovers for him to take home. I guess I better make him another one sometime!\u00a0<\/p>\n
We actually enlisted the help of our Handle the Heat Baking School alumni from all over the country to test and perfect this recipe, so you KNOW it\u2019s gonna be good.\u00a0
\nBrittney S. said \u201cThis is an easy recipe to make, and it was delicious. Even my picky eaters all gave it a 10\/10. Light and melted in your mouth.\u201d<\/p>\n
Like many of my other summery pie recipes, such as my Peach Galette or my Frozen Mint Chocolate Chip Pie, this pie can be made a day ahead of time if needed, so it\u2019s perfect for your 4th of July party or any cookout or BBQ. Be sure to check out all my delicious Summer recipes here!\u00a0<\/p>\n
Sprinkle of Science<\/p>\n
How to Make Key Lime Pie
\nKey Limes vs. Regular Limes (aka Persian Limes)<\/p>\n
If you\u2019re lucky enough to live in or have visited the Florida Keys, you may have had a Key Lime Pie made with real key limes.\u00a0
\nThese limes are tiny, often more yellowish in color, and are more acidic than regular limes.
\nWhile perhaps the more traditional choice for a Key Lime Pie, real key limes are highly seasonal and difficult to source in most parts of the country.\u00a0
\nTo make this recipe easier and more accessible, regardless of where you\u2019re located, I created this recipe specifically using Persian limes \u2013 the regular type of limes commonly available at the supermarket.\u00a0
\nTo avoid dry limes that yield little juice, choose plump, large limes that give a little when you squeeze them.
\nBe sure to zest your limes prior to cutting them open and juicing!\u00a0
\nWhile you\u2019re welcome to experiment with using key limes if you can find them, just note that the tartness level will change and you\u2019ll need more key limes to make up the \u2154 cup of juice required.\u00a0<\/p>\n
How Many Limes do I Need?
\nThis will vary greatly depending on the size of the limes available to you. During this recipe\u2019s testing process, bakers across several states needed anywhere from 2 to 15 limes! For this reason, I\u2019ve indicated a range of the number of limes needed for the recipe. If the only limes available to you are small, grab a couple extra just to be safe.
\nIf you end up with an excess of leftover limes, give my Glazed Lemon Cookies a try, replacing the lemon zest and juice in that recipe with lime zest and juice!\u00a0
\nCan I Use Bottled Lime Juice?
\nWe haven\u2019t tested using bottled lime juice, but I recommend using fresh if possible. You\u2019ll need a tablespoon of fresh zest in the filling, so you will already need fresh limes. I also find that fresh limes give a much bolder, brighter flavor compared to bottled juice, so I recommend juicing your own. If you must use bottled juice, use Nellie & Joe\u2019s Key West Lime Juice.\u00a0<\/p>\n
Key Lime Pie Crust Alternatives\u00a0<\/p>\n
I love the traditional graham cracker crust, especially with the addition of a hint of ground ginger! It adds the tiniest hint of spiced flavor to the Key Lime Pie.
\nIf you\u2019re not a graham cracker fan or just want to mix it up, feel free to experiment with any other crispy cookie \u2013 gingersnaps or Biscoff cookies would be delicious.\u00a0\u00a0
\nYou can alternatively use my Best Pie Crust recipe if you prefer a pastry pie crust.\u00a0<\/p>\n
How to Crush Graham Crackers for the Crust
\nIf you don\u2019t have a food processor, you can place your graham crackers in a ziptop bag and gently crush them with a rolling pin, until all cookies are very finely ground. Transfer to a medium bowl and add the melted butter and brown sugar, stirring until combined and the mixture looks like wet sand.\u00a0
\nThe Whipped Cream Topping<\/p>\n
If you have more of a sweet tooth, this pie may be a little on the tart side. Feel free to double the whipped cream topping to balance the tartness, if preferred.
\nTo increase the tropical flavors in this recipe, add \u00bc to \u00bd teaspoon coconut extract to the whipped cream topping, if desired.<\/p>\n
Can I Make a Meringue Topping for This Key Lime Pie?
\nYes! Instead of whipped cream, feel free to add a meringue topping instead! Save the egg whites leftover from making the Key Lime Pie filling and make a double batch of the meringue topping from my Mini S\u2019mores Cheesecakes recipe here.
\nWhat Pie Pan Should I Use for Key Lime Pie?
\nI recommend using a glass or ceramic pie pan here. I don\u2019t recommend metal, as it can interact with the acidity in the limes and cause unpleasant flavors. Learn more about different types of pie pans, and which ones are my favorites, in my Pie Pan article here.\u00a0
\nHow to Store Key Lime Pie
\nThe pie can be baked and chilled without the topping one day before serving. Once it is cold, cover it loosely with plastic wrap. For best results, top with whipped cream within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator, but note that the crust will soften more the longer it sits.\u00a0
\nCan You Freeze Key Lime Pie?
\nWe haven\u2019t tried this ourselves, but it should work just fine. Place the whole pie or pie slices on a rimmed baking sheet and freeze until solid, then transfer to an airtight container and freeze for up to one month. Thaw in the fridge overnight before topping with whipped cream and serving.\u00a0<\/p>\n
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How to Make
\nKey Lime Pie<\/p>\n
Yield: 8 large slices or 12 smaller slices<\/p>\n
Prep Time: 45 minutes minsInactive Time: 4 hours hrsCook Time: 35 minutes minsTotal Time: 5 hours hrs 20 minutes mins<\/p>\n
Easy Key Lime Pie recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys! <\/p>\n
InstructionsArrange an oven rack in the center position and preheat the oven to 350\u00b0F. Spray a 9-inch pie plate with cooking spray.Prepare the crust:In a food processor, pulse the crackers, sugar, salt, and ginger, if using, until very finely ground. Pour in the melted butter and pulse until combined. The mixture should look like wet sand.Transfer the mixture to the pie plate. Press firmly into the bottom and up the sides of the pan. Bake until the crust is fragrant and firm to the touch, 8 to 10 minutes. Remove from the oven and place on wire rack to cool slightly while you make the filling.Turn the oven down to 325\u00b0F.Prepare the filling:In a large bowl, combine the filling ingredients, whisking until smooth. Pour the filling into the prepared crust and smooth the surface. Bake at 325\u00b0F until the filling is set and just a little wobbly in the center, 25 minutes. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator and chill until cold, at least 4 hours. Cover with aluminum foil or plastic wrap if chilling overnight to prevent odor transfer.Prepare the topping:In a mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium-high speed until medium-stiff peaks form.Garnish the chilled pie with whipped cream. Top with fresh lime zest or lime slices, cut into slices, and serve.The pie can be baked and chilled (without the topping) 1 day ahead. Once it\u2019s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).
\n Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
\nRecipe Notes*Buy more limes than you think you\u2019ll need to avoid having to run back to the store in the case of disappointing dry limes.
\n*To make this recipe easier and more accessible, regardless of where you\u2019re located, I created it specifically using Persian limes \u2013 the regular type of limes commonly available at the supermarket. Feel free to experiment with key limes, but the tartness level will change, and you may need more key limes to make up the required juice.<\/p>\n
Photos by Joanie Simon.<\/p>\n","protected":false},"excerpt":{"rendered":"
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