How to Make Key Lime Pie | Get Cookin’ | Allrecipes

Nicole makes her favorite dessert of the summer with this easy and budget-friendly recipe for key lime pie (with a special coconut rum whipped cream).

Preheat the oven to 350 degrees F (175 degrees C). Break graham crackers into the bowl of a food processor and add sugar. Pulse until coarsely ground. Add melted butter and pulse about 4 times until mixture resembles damp sand; transfer to a pie plate and very lightly press into bottom and up sides of the dish.

Bake in the preheated oven just until fragrant, 4 to 6 minutes. Let cool.

Whisk together sweetened condensed milk and lime juice until smooth. Whisk in egg yolks until well combined. Stir in sour cream and zest until smooth.

Pour filling over graham cracker crust; lightly spread in an even layer. Place pie dish on a rimmed baking sheet.

Bake in the preheated oven until just set around the edges and slightly jiggly in the center, 14 to 16 minutes. Remove to a wire rack to cool to room temperature, about 40 minutes. Chill pie in the refrigerator for at least 8 hours.

Place cream, powdered sugar, and rum in a mixing bowl. Beat with an electric mixer until cream holds medium peaks. Serve pie with whipped cream.
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my absolute favorite dessert of summer is keilan pie and I’m showing you how to make [Music] it keilon pie is surprisingly easy you can make it at home for half the price of buying it out somewhere and there’s just so much perfect about keyme pie you’ve got the crunchy buttery crust with that creamy Tangy filling and then I’m going to make a special little topping for it it’s just going to be a party party in here party in your mouth party of Summer graham cracker crust is essential in a keyme pie don’t let anybody tell you otherwise just want to break them up into a food processor and add in 1/4 cup of sugar pulse that until it’s all broken down and then go in with some melted butter I’m using salted butter because you got to have that kind of salty sweet combo here so I’m just going to melt this oops I microwave my coffee about 10 times times a [Music] day truth is when it comes to keine pie most of the time I’ve made the no bake three ingredient key lime pie with frozen limeade nothing wrong with that when you’re having the craving but this is really so easy I don’t know why I don’t do this more often in goes the butter and then you want to pulse it until it’s wet sand scrap down the sides make sure you don’t have any like huge cookie chunks but that’s what you want kind of wet sand feel see how easy that was and you’re just going to press it into a pie plate you don’t have to grease it because we have butter into our crust I just love it give me a keyme pie any day over a cake that drink stuff back there stay tuned okay when it comes to forming your crust into your pie plate a measuring cup is a great tool to use and you don’t want to pack it down if you pack it down too much when it Cooks it’s just going to be hard as a rock so you just want to lightly pack the crust down so I’ll get it going a little bit with my hands smooth it out you just want it to be evenly distributed I like it to come up all the way on the sides of the pie so that you get a good crust to filling ratio Loosely packed in there it goes into the oven 350° just until it’s fragrant all right let’s talk limes if you want to make this pie you’re going to need 2/3 cup of lime juice if you want to make it truly authentic key lime be my guest this recipe is going to turn out beautifully either way you can also use the bottled key lime juice don’t use bottled regular lime juice there or you can just use regular limes I’m going to show you why I’m going to use regular limes so this is your key lime juice it took me squeezing all of these limes to get just half of the juice that I need they also contain a lot of seeds so it comes at a price of just a little more work so it’s whatever you feel like doing if you want to use the bottled stuff you can see how close this is this is like the real deal but the color is just the same I’m staying true to the real Nicole who is too lazy to do all that but also wants true fresh taste so I’m using whole real Persian inexpensive limes what’s good about these is there are no seeds and you need a fraction of the amount to get the required amount of juice but what I also love is that the color is better to me this is just like a little bit of a Greener color so you can see fresh just regular lime juice versus key lime juice and this is why I’m using the regular lime juice did I didn’t set in a I didn’t set a timer but I smell it when your crust is done you want to let it cool to room temperature now the filling has minimal ingredients like it could not be any easier I’m going to use one and 1/2 cans of sweetened condensed milk but don’t worry I’m going to put that other half to use in the best way possible this is what gives keyme pie its unique flavor all recipes whether they’re no bake or bake have this ingredient so I’m going to use the whole can plus like a half a cup from this can and don’t be getting that like fat– free stuff to that I’m adding in three egg yolks you can discard the white or or save them for omelets just want the yolk here this is what’s also going to get oh I’ll just save the whole thing for omelets what I was saying was the yolk gives it that kind of creamy color almost like a little bit of a yellowish orange tint to it but this is classic so I’m using three egg yolks in with the condensed milk I’m also adding in a thir cup of sour cream and then about a half a teaspoon of lime zest I love seeing these little of lime so I’m going to get this going and then just kind of add in the juice as it’s [Music] going see that pretty just kind creamy vanilla type color and I can taste it taste taste it already when the crust has cooled we just pour the filling right in smooth it out and pop it in the oven 350° for about 15 minutes you want it to still jiggle a little bit in the center like me just kidding you see how jiggly it is now we just want to cook it to where just the outer edge starts to set but there’s still some wiggle room in the middle I like to bake it on a rimmed baking sheet just helps taking it in and out of the oven a little easier and this just takes about 15 minutes all right while our pie bakes I’m going to make my special topping what goes really well with keyme pie is a little coconut I don’t want flakes of coconut on top but I can do a coconut flavored whipped cream birth I’m also going to put this to use for another reason in a minute if you want to stay around for that so we’re just going to make some homemade whipped cream a lot of time on keyme pie you see mering just not a fan just not a fan so I’m just going to put into my bowl some cold whipping cream and then just whip it up just going to add in a little splash of this same way you would an extract feels like summer oh I got you I got your Li you just smeared it I don’t know how much you can add and it still turn out whipped cream but this is going to take it over the top tast I don’t like coconut but that’s good it’s just enough just a hint so we’re going to put this on the top of the pie when it’s done remember the rest of that condensed milk how do you feel about coconut Brazilian lemonade you’ve already got limes we want to wash these limes I just slicked you off M’s washed pie is done yeah yeah yeah yeah we want to let it cool at room temperature for about 30 minutes to an hour and then we pop it in the fridge for a few more hours or until it’s completely chilled and set up okay so you want to take your lime cut off the ends just to remove some of that pith and then cut this into chunks straight into the blender along with some water some coconut rum cuz we are geniuses you didn’t see nothing and then some of our leftover we don’t waste anything around here I’m going to add in a little bit of ice and then just blend it up you know what helps when you plug it in let me get a cute picture Hannah Banana got to get some cute cocktail [Music] stuff oh cheers tequil take me to the beach M these will go down real [Music] easy chilled and ready to go looks pretty perfect if I do say so myself so excited the only problem is getting that First Slice this is always tricky is that plate I think I no this cuz I think that plate might be too big now top it with some of our coconut whipped cream if this doesn’t spell summer I don’t know what does show you the perfect bite get you a little whipped cream a little of [Music] this makes you want to dance it is so light and tangy it’s addicting like you want to just keep going in bite after bite creamy crunchy sweet Tangy you can just take the love you know baked right in it’s the real deal Keyon pie without the key I hope you’ll make this recipe cuz it’s mine No Cap No Cap turn that off