This Easy “Key” Lime Pie is deliciously light and fluffy. It comes together in just a few minutes of active time, using ingredients you can find at any grocery store. It’s the perfect sweet but tart treat to end any meal!
Happy Pi Day everyone!
Today is the fourteenth day of the third month, and thus the day that food (and math I suppose) obsessed people around the world celebrate pi, the mathematical constant (3.14). Many people celebrate by making and eating pies! How awesome is that?!?!
Really, I’ll take any excuse to eat more pie.
When I graduated from university one of my best friends and I went on a three month backpacking trip around North America. I have so many amazing memories of that trip.
It was the first time I ever saw a palm tree in person, and the first time I ever experienced the oppressive, humid heat of a southern summer. I remember sitting with Anna at twilight in a lovely little pedestrian square lit with mini-lights in the trees, feeling the moist southern air on my skin as I ate the most deliciously tart green apple gelato. (You see, for me, it really has always been all about the food, haha).
As we pushed deeper into the south, I got to try all those quintessentially southern dishes – hush puppies, grits, red beans and rice, crawfish pie, jambalaya, shrimp po’ boys, catfish (we stayed with family in Louisiana who treated us like gold), and yes, key lime pie.
To be clear, today’s recipe is not for authentic key lime pie. This recipe is for “key” lime pie. And it’s delicious. But I live in rural Nova Scotia guys. Key limes are not exactly falling from the trees here (sadly).
I do occasionally see them in larger grocery stores in bigger towns and cities, and one time I even bought them to make this pie. But they’re tiny, and by the time I juiced 47 or so of the little buggers for the filling, every tiny invisible cut I never even knew I had on my hands was burning and I was sweating. So no more key limes for me. Feel free to fill your boots if you’d like.
One thing I would caution against is using bottled lime juice for this recipe (key lime or otherwise). I find bottled juice has a preserved taste that would be far too dominant in this pie. It really doesn’t take long to juice a few regular limes for the recipe, and I find the flavor fresh and bright. You can even zest a bit of the rind to use as a simple but pretty garnish.
This “Key” Lime Pie is light and fluffy. It can brighten up a winter day or perfectly end a summer barbecue. It only takes a few minutes of active time to throw together. Happy Pi Day!
Easy “Key” Lime Pie – Light and Fluffy! – Step-by-Step Instructions
Easy “Key” Lime Pie – Ingredients
Preheat oven to 350 degrees F.
Combine 1.5 cups graham crumbs, 3 tablespoons of sugar and 1/3 cup melted butter in a medium sized bowl.
Press into the bottom and up sides of a 9 inch glass pie plate or similar sized tart pan. You can use your fingers or gently use a small glass.
You have a bit of flexibility with the size of dish. Bake for 8 minutes, or until golden brown and fragrant. Cool completely.
Or you can simply buy a pre-made graham cracker pie crust.
In a large bowl, whip 1 cup of heavy whipping cream with two teaspoons of sugar until somewhat stiff peaks form.
You can use a regular hand mixer for this (I was just feeling lazy). Be careful not to overwhip it into butter! Set aside.
In another large bowl, whip one can of condensed milk on medium speed until it appears fluffy. (Again, you can do this with a regular hand mixer.)
Slowly add 1/2 cup freshly squeezed lime juice (this was the juice of 4 limes for me). Continue to whip until the mixture is light and well-combined.
If you microwave each lime for 15 seconds before juicing you will get more juice. I don’t know why, but I do find it’s true!
Gently fold the whipped cream into the lime mixture, being careful not to squash the fluffiness.
Spread on top of cooled graham cracker crust and refrigerate at least two hours to set. This can even be made a day ahead of time.
Before serving, top with additional whipped cream (at least 1/2 cup of cream whipped with 1 teaspoon of sugar) and lime zest (optional). Enjoy! 🙂
Ingredients
For Base
- 1.5 cups graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup butter melted
- or 1 storebought graham cracker pie crust
For Filling
- 1 cup heavy whipping cream
- 2 tsp sugar
- 1 can sweetened condensed milk
- 1/2 cup fresh lime juice
For topping
- 1/2 cup heavy whipping cream
- 2 tsp sugar
- lime zest for garnish (optional)
Instructions
For Base
- Preheat oven to 350 degrees F. Combine graham crumbs, sugar and melted butter in a medium sized bowl. Press into the bottom and up sides of a 9 inch glass pie plate or similar sized tart pan. You can use your fingers or gently use a small glass. You have a bit of flexibility with the size of dish. Bake for 8 minutes, or until golden brown and fragrant. Cool completely.
For Filling
- In a large bowl, whip heavy whipping cream with sugar until somewhat stiff peaks form. Be careful not to overwhip it into butter! Set aside.
- In another large bowl, whip condensed milk on medium speed until it appears fluffy. Slowly add freshly squeezed lime juice (this was the juice of 4 limes for me). Continue to whip until the mixture is light and well-combined. If you microwave each lime for 15 seconds before juicing you will get more juice. I don't know why, but it's true!
- Gently fold the whipped cream into the lime mixture, being careful not to squash the fluffiness. Spread on top of cooled graham cracker crust and refrigerate at least two hours to set. This can even be made a day ahead of time.
For Topping
- Before serving, top with additional whipped cream (at least 1/2 cup of cream whipped with 1 teaspoon of sugar) and lime zest (optional). Enjoy! 🙂
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Judy Martell says
Delicious! I didn’t have whipping cream but I had 5% fat Greek yogurt so I used that. Held firm too. Thanks for the recipe.
Myra says
I’m so glad you enjoyed it Judy! Thanks for letting us know the tip about the Greek yogurt! 🙂