Key Lime Pie (Naked or With Topping)

When I was in High School, I went on Spring Break to Key West and had the privilege to eat an authentic slice of Key Lime Pie. I will NEVER forget it…I truly thought I had tasted Heaven!! I have been trying to duplicate the recipe ever since. I scoured cookbooks, the internet and tried combining recipes. The graham cracker crust is your classic buttery, crunchy melt-in-your-mouth crust. As far as the filling was concerned, I ended up finding that the simpler I kept it, the better it got…and fresh lime zest was key! It’s tangy, sweet and smooth.

I always make two pies…one is “Naked” and one is slathered with a full layer of homemade lightly sweetened whipped topping.

I hope you all enjoy this wonderful Key Lime Pie recipe as much as my family and I have. Bon appetit!

Key Lime Pie Recipe (Makes One 9-Inch Pie)

Ingredients for the Crust:

1 Sleeve (packet) of Graham Crackers (about 1 1/4 Cups)
2 T granulated sugar
5 T butter, melted

Ingredients for the Filling:

1 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 cup lime juice (bottled or freshly squeezed)
2 tsp. lime zest

*Optional Topping:

1 cup heavy cream (keep cold)
2 tsp powdered sugar

Instructions

How to Make the Crust

Preheat oven to 350 degrees.

Lightly spray a 9-inch pie pan with cooking spray (I personally like “PAM” Coconut Spray, since it doesn’t seem to add any flavors to the cooking).

For this next step, you can either use a gallon-size plastic ziploc bag or a food processor. I choose to use a food processor. So, place the graham crackers in the food processor (or plastic bag) and pulse (or crush in the bag) until mixture is the consistency of coarse sand.

Next, add the sugar and melted butter, pulse until the mixture looks like coarse wet sand (if not using a food processor, transfer the graham cracker crumbs to a large mixing bowl and mix with the sugar and butter with a whisk or fork). Press mixture into the pie pan starting in the center and working your way outward to the edges…I use a flat bottom measuring cup to ensure a level bottom and even sides (please see photo above).

Place pie pan on a cookie sheet (prevents burning on the bottom) and bake for 8 – 10 minutes or until golden brown. *Watch carefully to prevent overbaking.

Let cool completely once before filling.

How to Make the Filling

Preheat oven to 350 degrees.

Either using an electric mixer or a whisk, mix together the condensed milk and egg yolks until slightly thickened (about 2 minutes at medium setting on mixer). Next, add the lime juice and zest and continue mixing until well blended.

Pour mixture into the cooled graham cracker crust and bake for 15 minutes.

Cool completely before placing in refrigerator until set (preferably overnight).

How to Make the
Whipped Topping

With an electric mixer, whisk the heavy cream and sugar on medium high until soft peaks begin to form. I usually test this by first removing the whisk attachment and looking at the whipped topping to see if it stays in its shape as I turn the whisk on its side. I then knock some of the whipped cream onto the inside of the bowl and if it sticks, it’s done (please see photo above).

Slice of Key Lime Pie with Whipped Topping

Key Lime Pie (Naked or With Topping)