Key Lime Pie Recipe

On Monday I shared a Sour Cream Lemon Pie, so I figured I better share this Key Lime Pie for all the lime fans out there.

It’s delicious, refreshing, and totally easy to make.

Ultra Silky Key Lime Pie Recipe

The other day I was casually relaxing on the couch (playing Candy Crush of course), when my youngest daughter walks up to me with a long piece of dry spaghetti in her chubby little hand. Oh boy,  she got into the pantry and is so hungry she has resorted to eating dry pasta. I tell her to go put it in the trash (still relaxing on the couch, still playing Candy Crush), and she toddles off.

A minute later she was back with another piece of dry pasta for me. I chuckled and, like any respectable parent, I took a picture and posted it to Instagram.

Then after looking at the picture I realized my windows were filthy, so I got up and cleaned them.

I have issues.

Don’t worry, I got my daughter a suitable snack too.

Ultra Silky Key Lime Pie Recipe

But seriously, my kids are starting to eat me out of house and home. They are constantly wanting a snack, or a popsicle, or dry pasta.

My oldest daughter can now eat an adult size portion of dinner, and then some. Just last night she requested a “grown-up” plate for dinner rather than the cute florescent plastic plates for the kids. What’s next?! Training bras? Heaven help me.

Ultra Silky Key Lime Pie Recipe

One thing I know she’ll never grow out of is dessert. After all, she’s still my daughter.

This delicious Key Lime Pie Recipe was so silky in texture, tangy, and sweet. If you can’t get ahold of key limes then try substituting with a mixture of fresh lemon and lime juice (half lemon, half lime). It’s the perfect summer pie to brighten your day!

Key Lime Pie Recipe

Ingredients

  • 9" graham cracker pie crust
  • 4 egg yolks
  • 1 egg white, lightly beaten
  • 3/4 cup key lime juice
  • 1 1/2 tsp grated lime peel
  • 1 (14oz) can sweetened condensed milk
  • 1/2 cup sour cream
  • Whipped Cream (optional)

Instructions

  1. Heat oven to 375 degrees F.
  2. Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
  3. Reduce oven to 350 degrees F.
  4. Meanwhile combine the egg yolks, key lime juice, lime peel, sweetened condensed milk, and sour cream in a medium bowl. Whisk until smooth. Pour into the prepared crust.
  5. Bake for 15 minutes, then remove from oven and let cool to room temp.
  6. Chill in fridge for at least three hours, then serve with whipped cream if desired. Enjoy!
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Comments

  1. Allison says:

    This sounds awesome!! I love making pies but I’m sorry to admit I’ve never tried to make a key lime pie. :(. Now that I know I have a recipe from a fabulous source, I’m going for it! How many key limes do you suppose are needed for 3/4 cup?

  2. Cool! I have been craving key lime pie! Gonna try it.

  3. I totally hear ya with the oldest daughter thing. My oldest daughter is 9 (EEEK) and she almost always gets an adult plate now and if we give her a smaller one, she complains, lol! And I know, training bras are right around the corner for us. We’ve already had to have the Aunt Flo talk because she was asking questions. Oh questions….! This pie looks amazing! My parents are huge Key Lime lovers so I’ll have to make this for them some time :)

  4. We are on the same wavelength! Both of your pies sounds fabulous…seriously perfect for the warm summer. And don’t worry, console yourself knowing your kids aren’t the only ones having to fend for themselves. :)

  5. I so love this recipe Shawn! And the eating. Mine isn’t there yet – she’s too picky. She does, however, eat thirds of treats when I’m not looking. If only she’d go for the pasta!

  6. The picture of Cassidy is so precious! And the pie looks sinful! I know what I’m having for dinner tonight…:)

  7. Love Love Love key lime pie!! this looks delish!

  8. Absolutely beautiful photography!

    • Ah thanks Emily! I love these photos too, I am particularly proud of the first one. I think it could be a magazine cover…just sayin. Lol ;)

  9. Looks great! I’ve never tried to make key like pie before, but you’ve inspired me. Thanks for the recipe! :)

  10. i LOVE key lime pie! i’ve been craving it ever since my son was born 3 months ago. i don’t have time during the day to bake anything but as soon as my hubby comes home he gets to babysit while i make yet another key lime pie.. if it weren’t for the calories… but a breastfeeding mother needs some extra, right?!

  11. classic recipe! yum!

  12. Very Yummy!

  13. I just LOVE key lime pie and this looks yummy! It is going on my TO Do list right now.

  14. Michelle says:

    Your pie looks gorgeous! I tried but somehow it didn’t harden in the oven (like it’s all watery in after 15 mins). It is suppose to harden up after chilling? Thanks a lot!

    • Hi Michelle! Yes, the pie will still be quite soft when you take it out of the oven. Just make sure you see some tiny bubbles come to the surface before you remove it from the oven. Then let it cool at room temp, then in the fridge for 3 or more hours. The pie should be thickened by then, like a silky pudding. :) hope that helps!

  15. I made this today for my husband for father’s day. It was so tasty!

  16. Mariesa Danai says:

    Hi can I use regular limes instead of key limes which we seldom see in Alberta? Looks great!

  17. Hi Shawn,
    I wanted to try this lovely pie, but before I start, can you tell me approx. how big the pan or form you have used for it is? :)

  18. Just made it! Looks great…can’t wait to taste it!

  19. I was so thrilled to find bottled key lime juice. But Wow, the pie was tart. Any tips for bottled juice? Dilute it or use less? The pie was silky and beautiful otherwise.

    • Key Lime juice is definitely on the tart side, if you want to tame the tart you could try to make a simple syrup with the key lime juice. In a small saucepan heat the lime juice with about 1/4 cup of sugar and stir until dissolved. Let it cool completely then measure out the 3/4 cups needed and continue with the recipe. Hope that helps!

  20. I’m using a gluten free crust, do I still brush the egg white over it and cook it for 5 min?

  21. I followed the recipe. Used bottled lime juice and it tasted awesome! However it wasn’t firm as I want it. Is there any advice you can give me for a FIRM, tasty key lime pie?

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