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1. KEY LIME PIE RECIPE CRACKER
2. KEY LIME PIE RECIPE FULL
3. KEY LIME PIE RECIPE PRO
4. KEY LIME PIE RECIPE FREE

I would love it if the recipe used a weight measurement for the graham crackers, as measuring by cracker is pretty inconsistent, but it's not too tricky to adjust to make it work. I haven't had the experience of having too much crust and actually usually don't have enough. I may attempt a fully coconut crust, as a fun way to try a gluten-free version. I usually measure out the crushed graham crackers by volume then replace some of it with coconut, to taste. One variation that I've made in this recipe is to add lightly toasted desiccated dried coconut to the crust to increase the coconut flavor, because I find that the coconut oil on its own doesn't give me the amount of coconut flavor that I prefer. This way for more of our best pie recipes → Editor’s note: This recipe was originally published in April 2015. Garnish with lime zest.ĭo Ahead: Crust can be baked 2 days ahead pie without whipped topping can be made 2 days ahead pie can be assembled (with topping) 4 hours ahead. Dollop onto cooled pie, creating dramatic peaks and valleys with an offset spatula or the back of a spoon. Gently whisk in yogurt and rum, if using. Whip cream and powdered sugar in a large bowl until stiff peaks form. Bake pie until filling is starting to slightly puff around the edges and center jiggles slightly, 15–20 minutes. Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until paler and almost doubled in volume, about 5 minutes. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of dish. Add butter, coconut oil, sugar, and salt and mix until well blended (mixture will resemble wet sand). Using your hands, crush graham crackers in a large bowl until coarsely ground (you could do this in a food processor if you’d like, just be sure not to process too finely you want some texture in the larger pieces). Sweetened condensed milk supplies the sugar in the filling and also gives this pie its concentrated creaminess.įor the finish, we eschewed meringue-which can sometimes be a little too cloying-in favor of whipped cream cut with yogurt for one last hit of tang. Just make sure to stick with fresh lime juice-shelf-stable, bottled versions aren’t reliable. If they’re not available in your local market, you can snag a bag online via sites like Etsy and Wee!, or opt for Persian limes (the variety available at most grocery stores), which are larger and more tart. Fresh Key limes, which are named for the Florida Keys, can be hard to track down, but they are worth seeking out for their floral finish. Using coconut oil in place of some of the melted butter in the pie crust offers hints of the tropics. You can complete this step up to two days in advance or use the baking time to make the custard. It comes down to a few ingredients and techniques: To ensure it stays crisp, the crust is blind baked, meaning it’s popped in the oven for a bit before the Key lime filling is added.

KEY LIME PIE RECIPE FULL

See the recipe card below for full instructions.A standout Key lime pie recipe is all about striking balance: The crunch of the homemade graham cracker crust should play off a creamy custard pie filling that’s both sweet and tangy. I also like to freeze the juice with zest until I’m ready to make a pie.

KEY LIME PIE RECIPE PRO

Pro tip: Juice the key limes a few days in advance. Each component only takes a few minutes to prepare and they may be done in advance. People always marvel over how amazing this key lime pie is, but it’s secretly easy to make. It makes such a big difference with this pie! I highly recommend using my homemade whipped cream over store bought.

KEY LIME PIE RECIPE FREE

The graham cracker crumbs may be substituted with ground gluten free graham crackers to make the crust gluten free. I have never tried using an egg substitute, so I do not recommend using it. The egg yolks add richness and structure to the filling. This is one of the primary ingredients for classic key lime pie, and there is no substitute that I would recommend. If you can’t find fresh key limes, I’ve used regular limes and even lemons before and it was delicious! I highly recommend using fresh key lime juice for this recipe as bottled just doesn’t have that fresh flavor.