Key Lime Pie

How to Making Recipes Key Lime Pie using 10 ingredients and 10 steps

Key Lime Pie - Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. We are big key lime pie fans and used authentic key lime juice. The pie was extremely dense like a very dense cheesecake. All of the KLP we have had in Florida (including very recently) has been smooth creamy and sometimes even very light as if whipped cream had been added. Cool and creamy Key lime pie is a tangy, sweet treat.

This pie is tasty no matter how you slice it.

Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill.

You can cook Key Lime Pie using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients cook Key Lime Pie

1. It's Crust :.
2. It's Graham cracker crumbs.
3. You need unsalted butter, melted.
4. You need granulated sugar.
5. It's Filling :.
6. It's cream cheese, softened to room temperature.
7. It's egg yolks.
8. It's sweetened condensed milk.
9. It's key lime juice.
10. It's zest of 1 lime (optional, for more of a tart flavor).

Key Lime Pie step by step

1. Preheat the oven to 350°F. Spray a 9" pie pan with non-stick cooking spray and set aside..
2. Before getting started, if you're using fresh key limes for your pie, go ahead and squeeze them first. 1 lb. fresh key limes yields about 1/2 cup of juice. Strain any pulp or seeds out..
3. Start by making the crust. If you're using whole Graham crackers, then you need about 10 sheets to yield 1 1/2 cups. Either pulse them in a food processer for a few seconds or place them in a gallon sized Ziploc bag and crush them using a rolling pin..
4. Mix the Graham cracker crumbs, melted butter and sugar all together in a large bowl until combined and resembling a coarse, sandy mixture. Then, pour the crust mixture into the prepared pie pan and pack the crumbs around the pan and up the sides. I use the back of a small, metal dry measuring cup, but you can use your fingers to do this. Just make sure to pack the crumbs together well..
5. Bake the crust for 12 minutes. While it's baking, start to prepare the pie filling. Once the 12 minutes are up, remove the crust from the oven, but leave the oven on..
6. Using either a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese until smooth, about 1 minute. Beat in the egg yolks and scrape down the sides of the bowl as needed..
7. Beat in the sweetened condensed milk, lime juice and lime zest (if using). Pour the filling into the warm crust..
8. Bake for 16-18 minutes, or until the sides are very lightly browned. Its ok if the center still has a slight jiggle..
9. Allow the pie to cool on a wire rack for 30 minutes, then transfer it to the fridge and chill for at least 4 hours, before slicing and serving. Pie should be served chilled..
10. Keep any leftovers stored, covered, in the fridge for up to 3 says..

Key Lime Pie - You can use regular limes in place of Key limes in any Key lime recipe. Key limes are a bit more tart than their traditional counterparts, but the results of this substitution will still be delicious. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices. Cool the baked crust, and add the Key lime filling. This is the gold standard of key lime pie recipes. I live in Cuba where key limes are abundant, but Cuba also juices those limes and packages them in small boxes that contain about one cup each. I have tried both ways, with fresh key limes and that packaged lime juice and there is absolutely no difference. Thank you and good luck