Desserts | November 17, 2008

My My My My Key Lime Pie

My My My My Key Lime Pie

My My My My Key Lime Pie

Yummy home made graham cracker crust
Icky store bought graham cracker crust

My My My, My Key Lime Pie. Don’t you love that Kenny Chesney song? When my kids were little, I used to tell them Kenny Chesney was my old boyfriend, but I blew him off, so I could marry Grant. Anyway, if you haven’t heard that song, look it up, and get the ingredients together to make this pie.
Key Lime is always a favorite at PIE NIGHT. The first time I ate really yummy key lime pie, we were in Florida. See the last photo on this post. It looks fine, as far as the filling and limes go… the crust- it’s one of those AWFUL store bought graham cracker crusts that have been pulverized then pressed into a flimsy disposable aluminum pan. Take a few minutes, make this crust and filling, and you will think you have died and gone to key lime pie heaven.
The crust for this key lime pie is buttery and sweet, with a little hint of cinnamon. A homemade crust makes ALL the difference. It’s really just as easy as buying one in the store. It will take you a total of 15 minutes. 10 minutes of that is the crust baking in the oven. I promise the taste and texture of a homemade graham cracker crust will be worth it. Have I convinced you yet?
To make the crust, crush your graham crackers into crumbs with a food processor. You’ll need about 1 1/2 packages of graham crackers for one crust. Mix the crumbs with the melted butter, sugar, and cinnamon. Then press the mixture onto the bottom and sides of a spring form pan or pie plate. Bake in the oven at 350 degrees for 10 minutes and then let cool completely.
The filling for this pie is smooth, creamy, tart and sweet. Those are all the right words for a successful key lime pie. Start by whisking the egg yolks together. Then add the sweetened condensed milk, key lime juice, lemon juice, and grated lime peel. In a separate bowl whisk the egg whites with a mixer until they are foamy. Add the sugar and beat until soft peaks form. When you turn the whisk upside down and the peaks are just starting to hold that’s when you know you’ve reached soft peaks. Take the yolk mixture and fold it into the egg white soft peaks. Then spoon everything into the prepared crust. Put it into the oven and bake at 325 degrees for 15-20 minutes until it’s set. Take out of the oven, cover it, and let it chill for 4-8 hours.
I like a little fresh whipped cream on key lime pie. Beat the whipping cream until it’s formed stiff peaks. Add the sugar and vanilla and mix them together. Fresh whipped cream is easy as that! Top with whipped cream and lime slices for a cute finishing touch!

My My My My Key Lime Pie

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs crushed with a food processor (about 1 ½ packages)
  • 1/3 cup butter melted
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Key Lime Pie Filling

  • 3 large eggs separated
  • 1 14- ounce can sweetened condensed milk
  • ½ cup key lime juice
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lime peel
  • 2 tablespoons sugar

Fresh Whipped Cream

  • 1-2 cups whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla

Instructions

Graham Cracker Crust

  1. Mix together in a large bowl. Press onto bottom and 1” up the sides a 9” greased spring form pan or a pie plate. Bake at 350 for 10 minutes. Cool.

Key Lime Pie Filling

  1. Whisk egg yolks; add condensed milk and next three ingredients. Beat egg whites until foamy with mixer. Gradually add 2 tablespoons sugar beating until soft peaks form. Fold into yolk mixture, spoon into prepared crust. Bake at 325 degrees for 15 to 20 minutes, until set. Cover and chill for 4- 8 hours. 

Fresh Whipped Cream

  1. Beat whipping cream until stiff. Add sugar and vanilla.

Recipe Notes

**Key lime juice is found next to the lemon juice. Not plain lime juice, KEY lime juice.

2 thoughts on “My My My My Key Lime Pie

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  1. OK-I love that pie too, but had no idea I was making it with the wrong juice. What a waste of all those years-“sigh”.
    No wait, SI-thanks again for saving the rest of my cooking career.
    Love Ann

  2. The Best key lime pie we have ever eaten was at
    Kutchie's Key West down in North Carolina. We
    stopped there while on vacation a few years back.
    Key lime pie is my husbands favorite, he said that
    pie was the best one yet. We tried to get the recipe but was unsuccessful in doing so. Do you think that you guys could get it for us?
    Thanks, Mary Beth Couric