Perfect Key Lime Pie Recipe with Fresh Key Lime Juice

sweetened condensed milk

🥗Healthier: coconut milk + sugar

💰Cheaper: evaporated milk + sugar

Coconut milk offers a lighter option while maintaining sweetness.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while adding creaminess.

Add graham cracker crumbs to a food processor.

Pour in unsalted melted butter and sprinkle in sugar and a pinch of sea salt.

Process on high until combined, then transfer to a 9 or 10 inch pie pan.

Use the backside of a spoon to pack the crust tightly into the pan.

Transfer the crust to a cookie sheet and par bake at 325 degrees for 10 to 12 minutes.

Let the crust cool completely before adding filling.

Zest about 8 key limes to get one tablespoon of zest.

Squeeze key limes to get about half a cup of juice, straining out seeds.

Separate egg yolks from egg whites using two bowls or by using a glove to catch the yolk.

Whisk egg yolks in a stand mixer on high speed for 2 to 4 minutes until light and fluffy.

Add sweetened condensed milk to the whisked egg yolks and mix well.

Add key lime juice and lime zest to the mixture and incorporate.

Pour filling into the cooled pie crust, allowing it to peak slightly.

Bake the pie at 350 degrees for 10 to 12 minutes until the filling is set.

Let the pie cool for about 15 minutes before refrigerating for 3 hours.

To make whipped cream, add cold heavy whipping cream, sugar, and vanilla to a stand mixer.

Whisk on high speed until stiff peaks form, being careful not to over whisk.

Use a ratio of 1 cup of cream to 1/4 cup of sugar to 1/2 teaspoon of vanilla.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens