Easy Key Lime Pie Recipe

Creamy, tangy Key Lime Pie is the ultimate refreshing summertime dessert! The pie filling simply whisks together and only bakes for 10 minutes! Top it with dollops of whipped cream for a decadent treat.

RECIPE: https://preppykitchen.com/key-lime-pie/

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hey I’m John Canel and today on Preppy Kitchen we’re making a zingy creamy delicious key lime pie so let’s get started first off preheat your oven to 350 so it’s nice and hot and now in a medium bowl we’re going to get the ingredients together for the crust starting with 1 and 1/2 cups of graham cracker crumbs that’s 180 g and if you don’t like graham crackers or they’re just not your favorite you could totally use Biscoff cookies for this and it’s really delicious to sweeten things up 1/4 cup of granulated sugar 50 g give it a whisk key lime pie is really a classic for a reason these little guys are so good and the chemical process that makes the pie set so quickly is actually really cool too i have eight tablespoons of melted butter here but I’m going to add about six in while I stir and see how it goes just drizzle it in while you stir you want to have like a wet sandy mixture i have about seven tablespoons here now and it looks fine most of the time you’re not measuring your graham crackers out with a scale you’re using measuring cups and that gives you a little bit of leeway it could be a tiny bit more or a tiny bit less so you want the mixture to end up looking just like wet sand from the beach and you’ll be able to squeeze it together and it’ll hold its shape grab your pie plate and we’re going to transfer our wet crumbs right inside give it a little shimmy and now we’re going to use a flat bottomed cup or measuring cup to just press it into shape and you of course want to move some to the side first by the way if you like my recipes go ahead and hit that subscribe button there’s two new videos every single week once you have this roughly in place we can start applying some real pressure to compact this together use your index finger to press down as you press the side or your thumb i like to take my time with this step because it’s frustrating when you’re cutting a pie and the crust falls apart which is the case when you don’t press hard enough so just take a few turns and really get some good pressure on but you have to build up and like compact it in a couple stages my pie crust is ready to go into the oven 350 for about 10 minutes or until it’s dry golden brown and it’s going to be pretty fragrant too in you go our key lime pie of course needs little key limes what’s the difference between a key lime and a Persian lime which is the lime that we all know and love well no seeds key limes do have seeds and key limes are going to be a little bit less acidic and more fragrant than our favorite old limes they’re also going to be a lot more work to juice so it’s up to you if you feel like making this pie but don’t want to use key limes using regular limes will work it’ll still be a delicious pie and you can still call it key lime pie i don’t suggest that you use bottled lime juice that’s just not the same and if you really want to make this pie with key limes but they’re not in season they’re not going to be at your grocery store you can order them online fairly easily i’ll let you Google it on on your own now just get to juicing i should mention you also need two teaspoons of zest for this it could be regular lime zest or key lime zest it’s up to you they’re also more work to zest and I will say that key lime zest and lime zest taste almost exactly the same so do what you want this is going to be about the zest of two to three key limes it’s not that much set that aside and back to juicing we’ll pick this up when I have 3/4 of a cup of lime juice with the magic of editing 34 of a cup exactly set this aside and we’re going to grab a big bowl now the filling just mixes together like magic and then you pour it in the crust it’s so easy into our large bowl we’re going to add four egg yolks so have a little bowl at the side to grab the whites to my egg yolks I’m adding my 3/4 of a cup of freshlysqueezed key lime juice two teaspoon of zest and the key ingredient in our key lime pie two 14oz cans of sweetened condensed milk this magical and very thick liquid is what’s going to react with the key lime juice and set the pie so quickly so key lime pie is of course from the Florida Keys and it comes from the 1800s and it’s thought that it was a popular recipe because there’s like no refrigeration back then and it was quite warm but they did have sweetened condensed milk that was canned so you could use that this pie really became popular in the 1950s when it was promoted as Florida’s most famous treat it’s also just such an easy recipe that there’s no way it wasn’t going to be popular now we’re going to whisk this together let’s break up those egg yolks and be gentle at first because the lime juice is very watery and the sweetened condensed milk is extremely thick basically the proteins in the sweetened condensed milk and the acid in the lime juice are going to react together to kind of form this lovely custard like consistency originally the pie was unbaked we’re going to give it 10 minutes in the oven so it sets really beautifully this is nicely whisked and you can see the color is the palest of yellow with a hint of green if you want this to be a light green pie just like dip a toothpick in some food coloring and then start swirling it around and see how you like it i’m gonna leave this one plain today but it’s always an option grab your still warm pie crust and we’re going to pour our filling right in give this a little jiggle to level things out our [Music] key lime pie is ready to go into the oven 350 for 10 minutes then pull it out plop it onto a wire rack for 20 minutes to cool down before it goes into the fridge for an hour in you go my pie has been chilling for an hour or so and it’s basically ready to go but this zingy pie needs a nice beautiful soft contrast in the form of a mountain of whipped cream so grab a cup of cold cream and if you’ll notice my bowl and whisk are missing they’ve been in the fridge for about half an hour you just want them chilled for the best easiest cream it’s not necessary though pop that cold bowl on as well as your cold whisk one cup of cold cream and about 3 tablespoons of powdered sugar if you don’t have powdered sugar granulated sugar works too and if you want it a little bit more or a little bit less sweet make it happen and finally one teaspoon of vanilla extract we’re going to pop this onto medium speed right now it’ll get frothy and started and then we can increase to medium high or even high if you dare you basically just don’t want to splatter things all over you so you’re trying to thicken the cream first and today I’m just going to tell you while this whisks for aesthetic reasons I’m going to pipe little dollops on the edge but if I was at home making this for the family and there’s not no one watching a mountain of whipped cream right on the center like whipped cream mountain would be how I would serve it oh my gosh this is already whipped up perfectly i need to pay attention it’s only 2 minutes at medium and like 1 to 2 minutes at high okay finish it off by hand and then you should have beautiful soft peaks like this if you overhip it it turns into butter transfer your delicious whipped cream to a piping bag with a closed star tip or just slop it on top both will be delicious and now we’re going to pipe little dollops giving these a bit of a twist so they have more visual interest little shimmy this looks nice but it would look even better with a little bit of lime zest added just before serving the lime zest will dry out so you can’t do it too far in advance but before you give it to your guests a little sprinkle over the dollops will do wonders your pie will keep in the fridge for a few days do not keep it at room temperature because it won’t last so no more than an hour at room temp or 2 days in the fridge give it a slice and just like that it’s ready to enjoy i need more whipped cream with every bite that is light zingy creamy with a really crisp crunchy crust and the whipped cream on top is just perfection i hope you had a chance to make this easy and delicious recipe