Florida Key Lime Pie

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Servings: 8 Difficulty: Advanced
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Tangy, creamy, and perfectly balanced citrus dessert with a buttery graham cracker crust
Florida Key Lime Pie recipe image
Florida Key Lime Pie recipe image
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Florida Key Lime Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 546.5

Description

This classic Florida Key Lime Pie delivers a bright, tangy kick balanced by rich, sweet creaminess. The filling, made with fresh key lime juice and egg yolks cooked gently in a double boiler, sets into a silky custard that is folded into light whipped cream. This creates a texture that is airy yet substantial, avoiding the heaviness of traditional custards. The buttery graham cracker crust provides a crunchy contrast to the smooth filling. It is an elegant yet approachable dessert perfect for summer gatherings, potlucks, or a sophisticated end to a dinner party. Garnished with whipped cream and lime zest, it captures the essence of tropical sunshine in every slice.

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, combine graham cracker crumbs and 2 tablespoons sugar.
  3. Stir in melted butter until the mixture resembles wet sand.
  4. Press the mixture firmly and evenly over the bottom and up the sides of a 9-inch pie plate.
  5. Bake crust for 10 minutes until lightly browned.
  6. Remove from oven and cool completely on a wire rack.
  7. In the top of a double boiler, whisk together egg yolks, lime juice, 1/3 cup sugar, and salt until well blended.
  8. Set the bowl over simmering water, ensuring the bottom does not touch the water.
  9. Cook for about 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon.
  10. Remove from heat and stir in 1 tablespoon of grated lime peel.
  11. Refrigerate the lime mixture for about 45 minutes until cool.
  12. Meanwhile, in a large bowl, beat heavy cream with an electric mixer at medium speed until soft peaks form.
  13. Set aside 1 cup of the whipped cream for garnish.
  14. Gently fold the cooled lime mixture into the remaining whipped cream.
  15. Spoon the filling into the prepared crust.
  16. Refrigerate for at least 2 hours until set.
  17. To serve, spoon the reserved whipped cream decoratively over the top of the pie.
  18. Sprinkle with the remaining 1 tablespoon of lime peel and garnish with lime slices if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 546.5kcal
% Daily Value *
Total Fat 54.0g84%
Saturated Fat 33.0g165%
Cholesterol 165.0mg56%
Sodium 623.5mg26%
Total Carbohydrate 13.7g5%
Dietary Fiber 0.1g1%
Sugars 11.6g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best flavor, use fresh Key limes if available. Regular Persian limes can be substituted, but the flavor will be less aromatic and slightly less tart.

Ensure the double boiler water is simmering gently, not boiling vigorously, to prevent the egg yolks from scrambling.

The pie must be chilled thoroughly before serving to ensure the filling sets properly. It can be made one day in advance.

Store leftovers in the refrigerator covered with plastic wrap for up to 3 days. Do not freeze as the texture of the whipped cream filling may become grainy upon thawing.

For a gluten-free version, use gluten-free graham cracker crumbs.

Keywords: key lime pie, citrus dessert, graham cracker crust, lime custard, whipped cream pie, summer dessert, tropical flavor, egg yolk filling, double boiler, lime zest, make ahead dessert, party food, classic american, florida cuisine, chilled pie, creamy filling, easy baking, dessert recipe, lime juice, pie crust
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