[Ultimate Zip Cracker 8.0.2.10 License Keyl
Hanne Rylaarsdam
One of my best friends Adam, you will for sure recognize him from my IG, is the king of ALL THINGS PIE. It's just the way the world works. He makes incredible pies for all occasions. Any dinner party. Any holiday. Any birthday... it's his specialty. He got me into the strawberry peach pie all that time ago. He's also just an incredible cook and baker in general so all of his food is spectacular, not to mention gorgeous because he's a food stylist, but I'm really into his pies at the moment!! We came up with this Salted Key Lime Pie for you guys because honestly, it feels right for summer.
Let me just tell you why it's so amazing! It doesn't require too much time in the oven - so that's a win. It's tart and sweet and salty and all the things you want in a summer pie! It's easy to make ahead of time for a dinner party - just save the whipped cream topping until right before you're ready to serve. And the crust - omg the crust. It's a pretzel and graham cracker mixture which is truly out of this world and you'll be obsessed. It really amps up the salty/sweet situation!!
To make the filling, combine the egg yolks and the lime zest in a stand mixer and beat with the whisk attachment for 2-3 min on medium low, until light in color. Mix in the condensed milk followed by the lime juice and the vanilla, set the filling aside until the crust has completely cooled.
Once the crust has cooled, pour the filling into the crust and pop it into the oven for 17-20 mins, the filling will puff slightly and might get a very pale golden color, you want the filling to still have a little wiggle as it will continue to set after removing it from oven. Let the Key Lime Pie cool for an hour, and then refrigerate it for about 4 hours.
Shortly before serving make the whipped cream by combining the cold heavy cream, a pinch of salt and the vanilla in the bowl of a stand mixer with the whisk attachment. Starting on a low speed slowly add in the powered sugar and then crank the speed to medium high and continue to beat until soft peaks form.
It doesn't require too much time in the oven - so that's a win. It's tart and sweet and salty and all the things you want in a summer pie! It's easy to make ahead of time for a dinner party - just save the whipped cream topping until right before you're ready to serve. And the crust - omg the crust. It's a pretzel and graham cracker mixture which is truly out of this world and you'll be obsessed. It really amps up the salty/sweet situation!!
Years ago, my friend, Debra, introduced me to the easiest and most delicious key lime pie. With my love of all things citrus, this is certainly in my top 3 favorite desserts of all time! (Remember, my favorite is Mrs. L's Lemon Pound Cake...but this might be my #2 favorite!)
I vividly remember that Debra laughed when I asked for the recipe. She said it was SO EASY! She's not kidding. You can have it made in minutes. It's extra easy if you make it with a store-bought graham cracker crust, but I prefer the pie with a homemade graham cracker crust. The homemade crust adds a little prep time, but it's so worth it!
Since this pie is so easy to make, you'll want to keep the ingredients on hand so that you can whip it up quickly for family dinners or parties with friends. It's a very impressive and delicious dessert! Can't wait for you to try it!
Pour 1 can of sweetened condensed milk, 3 eggs yolks, and 1/3 cup + 1 tablespoon of key lime juice into a mixing bowl. (I know. That's a random amount of key lime juice, but I promise it's the perfect measurement. The pie will have a great lime flavor but will not be too tart!)
Make crust: Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.
Make topping: In a medium bowl, beat cream and sugar until soft peaks are formed. Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top so that it can fully set before you take a slice, but whether that happens is between you and your pie.
I adore key lime pie. It makes me think of warmth and sunshine, even on dreary, miserable days. I agree, January is just the worst, but luckily we have yummy pies and citrus to get through the days until spring!!
One of the best cheesecakes I ever made was a Key Lime Cheesecake (recipe was in Bon Appetit or Gourmet) made with key lime juice that came in a bottle. I used a chocolate wafer crust and it looked gorgeous.
I did this! Whipped all 3 egg whites in the stand mixer, after they started to get foamy added 1/4tsp cream of tartar, and then as they got bulkier slowly added 5-6tbsp of white sugar. Spread on top of the pie instead of whipped cream and baked it for a few more minutes and then got lazy and broiled for 30-60s. Came out great!
The first time I made Key Lime Pie, I bought the key limes and used my little wooden reamer to juice the 20 (20!) I needed. What a chore! Then I bought one of those brightly colored, enameled lemon/lime squeezers and used it for the key limes. It, too, was as much a chore. Thank goodness making the pie is easy, or it would be a deal breaker! Next time, Persian limes.
I am definitely making this ASAP. January is leaving me less than enthusiastic about 2015, I need a pick me up stat!
About how much lime juice is required? I know you said 12 tiny limes, but those types of guidelines always leaves me somewhat confused, can you give me an approx. liquid measurement?
Thanks!!
So, I never bake my graham cracker crusts. Why should I? And why, especially, would you bake pre-bake one, if it is just going back into the oven once it is filled? Is it a flavor thing? This pie may just kill my diabetic husband, but I might make it anyway, and hide it from him.
I went to college in Memphis, Tn. You could get Lemon Icebox Pie nearly anyplace that sold food. Exactly the same as Key Lime, except, of course, lemons instead of limes. Meringue usually topped it. My Mom was from the South, and used to make it all the time. BTW, electric juicers are fairly inexpensive and worth it.
Love key lime pie! My brother and I make the crust with your pecan sandie cookies and it is INSANELY good. We also once made a three layer keylime cheese cake with the same cookies for the crust, a rich cheesecake layer, key lime curd layer on top of that, and a sour cream frosting on top. We waited till 3:00am for it to finally cool and eat, then ate the leftovers for breakfast. We still talk about that thing!
Sounds perfect! How can I substitute the graham cracker crumbs over here in Germany where I cannot find graham crackers? And I cannot find sweetened condensed milk either. How much sugar would you add to a 14-ounce can unsweetened condensed milk? Thanks a lot!
#89 Anneke. I am in France and carried Graham cracker crumbs over from the US. Wasted luggage space! There are so many good cookies in the supermarket aisles. Pick one that would go with your pie filling, pulverize them in a food processor and make your own crumbs!
I have been making key lime pie for years and it is by far my most requested desert. I have always used the version in the old NYTimes cookbook. I do everything as you do but I separately whip the 3 egg whites and fold them into the key lime mixture before pouring into the pie shell. I just made it this weekend and everyone loved it.
Would you be ok with letting me know where I could get that pie tin you used in the key lime pie recipe? Have never seen one like this and would like to try. Am going to make this for our church ladies luncheon.
Hi deb, Key lime pie has always been a favorite until I had white chocolate key lime pie in Florida a couple of years ago. I did miss the Eagle Brand Milk flavor so I put the two recipes together and now this is my favorite. I hope you will try my version. -chocolate-key-lime-pie/
Down here in the Keys we have frozen Key Lime Pie on a stick. After your pie is done it is frozen and cut into slices. A round stick is inserted into the back of each slice and dipped into chocolate and refrozen. Yum!!!
This recipe is very like the one from Dinosaur BBQ which now has location all over NY state. My husband who flew for UPS raved about it, I bought their cookbook and made it myself, and yesyesyes it is a killer so I am betting this is too. You can also make the filling and make icecream or popsicles from it. Seems like the evaporated milk keeps it from turning into a brick when frozen.
My husband looked at me like I was crazy when I said I was making a similar pie for dessert at Christmas. So glad the cold brings out the need for citrus in all of us. I made the food 52 version because I had saltines leftover from christmas crack (seriously, I did not want to do anything complicated this year, still not sure why) and it was heavenly. Trying yours tomorrow though. Our 6 chickens just started laying, so Im extra excited to do anything with eggs lately!
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