I Heart Key Lime Pie
Yesterday, I was walking down the freezer aisle at the grocery store and spotted some key lime pie in the cases. I thought to myself…. “Hmm, I want that.” But I didn’t want frozen, pre-packaged key lime pie. I wanted home made key lime pie. With fresh key limes. Furthermore, I wanted to make it. When I got home. Pregnant brain makes you do crazy things like that.
So, I immediately pulled out my iPhone and got on my Epicurious app and found a recipe that had 95% positive reviews. It was so simple looking – it was too good to be true. I got me a key lime pie recipe.
And it came out amazing, if I don’t say so myself.
Ingredients:
For crust1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
For topping
3/4 cup chilled heavy cream
Preparation Instructions:
Make crust:
Make filling and bake pie:
Make topping:
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| These are all the key limes I squeezed. I wanted key lime pie from key limes, not a bottle of juice. I’m hardcore and squeezed them all. It was so worth it. |
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| Right after the pie came out of the oven. I may or may not have stuck my finger in it. |
O.’s Notes:
– I didn’t make whipped cream, just because I had a can of the spray whipped cream in the fridge. Otherwise, I would have (and probably would have added vanilla and a pinch of sugar to the heavy cream). I did, however, zest some of the limes over the top of the whipped cream for presentation and a little extra zing.
– A lot of the reviews on this recipe say to increase the filling ingredients by half, but I didn’t. I felt like the filling was enough to fill my 9-inch pie dish.
– The homemade crust literally fell apart on me in places. But it was sooooo good to pick at the crumbs and eat them. I’m not sure what to do to make a more solid crust, but I don’t want to alter it too much. Suggestions welcome.
– My mom and sister kept saying, “Oh my gosh… mmmm!!!” while eating this, so I think it was a hit. And that’s why I’m calling it “O. My Gosh This is Great Key Lime Pie.”
Did you make anything over the weekend that was “oh my gosh” worthy?
Just used this recipe!!!! i used fresh regular lime juice… hope it comes out okay! my bf has been craving key lime pie the past couple of weeks. thank you!
Hi, Meg.
I have just taken my Key Lime Pie out of the oven and it is cooling right now. I started looking on Pinterest to find a recipe similar to the one I made to pin for future baking. I noticed that your recipe was almost exactly like the one from King Arthur and since it was from Epicurious, I knew it would be good.
You asked for suggestions on your graham crust since it was falling apart. I followed Maida Heatter’s recipe. Basically, any graham crust recipe would work, but her secret is this: Line your 9″ glass pie pan with aluminum foil. Prepare it this way. Turn the glass pie pan upside down and mold the foil across the bottom of the pie pan – shiny side down. Then put the foil in the pie pan. (The shiny side will be right side up now.) Press the foil down into the pan and crimp the edges. Now place your buttered graham cracker crumbs in and make your crust. Bake at 375 for 8 minutes; remove from oven and cool to room temperature. Then freeze for at least an hour. She recommends freezing overnight if you can. (I couldn’t!) When ready for baking the pie, remove pie crust from freezer and remove the foil carefully holding it with one hand and carefully peeling the foil off with the other hand. Place frozen crust back in pie plate and fill with the filling. Bake. I baked mine for about 15 minutes.
I hope this helps. I’ve done this before, but it has been a long time.