Best Key Lime Pie
Get ready for a taste treat sensation with this easy to make, fresh, exorbitant , colorful, sumptuous key lime pie! I got this recipe from an Oprah show, it was featured as the most requested dessert on the menu at Donald Trump’s Mar-a-Lago Club in Palm Beach, Florida. It truly is delish. When you are juicing the limes, try a citrus press, it will change your world. You can buy and order one here.
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Servings: Serves 8
Ingredients:
- 3/4 pound graham crackers
- 4 Tbsp. granulated sugar
- 2 sticks melted butter
- 1/4 tsp. sea salt
Filling:
- 4 egg yolks
- 1 can (14 ounces) condensed milk
- 2/3 cup fresh Key lime juice
- 1 lime , grated zest
Topping:
- 1 cup heavy or whipping cream , chilled
- 2 Tbsp. confectioners’ sugar
- 1/2 tsp. vanilla extract
Directions:
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
28 Responses to “Best Key Lime Pie”
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Whoa, Nelly, that’s alotta butta! Did all that butter make the crust too firm when refrigerated? I’ve made a key lime pie from Cook’s Illustrated with almost identical filling ingredients and directions, but the crust had just a little more than 1/4 of the butter that this calls for. Your pics are gorgeous!
Yes, now that you say that, it was really firm after being refrigerated. I will try using less butter and see if it is even better. Thanks for the input!
Your photos are stunning! My hubs LOVES key lime, we will be making this one soon!
Thanks for your lovely compliment. Let me know how the pie goes!!
I’m jumping up and down for this one.
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This sounds Gorgeous! I am from the UK and my boyfriend LOVES Palm Beach but LOVES Key Lime Pie even more! I shall be making this one over the weekend! Thanks for the great receipe!
I am so glad you are going to try this. Let me know how it goes.
Oh, my! This looks SO creamy and delicious! Must try!!
Is that sweetened or unsweetened condensed milk?
Looks delicious. How much zest did you use?
I was so delighted to come across a photo of your key lime pie on Food Gawker. I have a bag of key limes at home and have been looking for a worthy recipe. Any word on cutting back on the butter in the crust though? Or perhaps a butter substitute?
Hello Stacy,
Yes, I think you can cut back on the butter for the crust. Veronica commented below that she has a very similar recipe with 1/4 of the butter. Try that. Let me know how it goes!!
sweetened.
I used the zest of one whole lime and then maybe some more. I used a regular lime. I love the tart of lime!
This sounds so good! Great photos!
yum, i just came home from the market with a bag of limes cant wait to make this. gorgeous pics!
The hubs loves key lime pie and his b-day is this weekend. I think I will have to make him your pie!
I just made the pie (it’s baking in the oven now) and I think I should have cut back on the butter because it didn’t set up at all during the first baking and was still quite mushy when I added the key lime filling. Just hope it sets up in the fridge
It will definitely set in the refrigerator. Let me know.
It’s me again.. I popped it into the fridge about an hour ago and was going to wait till tomorrow for it to completely set before eating it but I got too impatient and decided to cut a small slice.. it is SO good!!! The tartness of the lime balances really nicely with the sweetness of the crust. Yum-o, thanks
This is the same recipe my great-grandmother started using in the 1950s when she arrived in Miami. Pretty much everyone I know down that way, including cousins, has used it ever since!
Some things just need to stay the same and I guess that is true of key lime pie!!!
My recipe is somewhat similar (same crust, same idea), although the filling is made with avocado and limes (vegan friendly). I am not vegan, but a friend of mine uses to eat vegan and loves this particular recipe, and so do I.
I will remove the topping when I try your recipe, I think it would miss the lime taste.
You can find it in my blog (search for Lime or just browse in the “Cooking” category).
Ruben
Thanks so much for your suggestions. I am always looking for new ideas.
America’s Test Kitchen did key lime pie recently. They used regular limes (same taste, easier to get and cheaper) and a full cup of lime juice, if I remember right.
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Saw a similar recipe on TV. Yum!
it looks so simple, but must taste amazing