Key Lime Pie – Only 8 ingredients! This is one of the easiest pies you’ll ever make, even though it looks difficult and involved. Fresh key lime juice is best, but if you can’t find fresh, see below for my favorite bottled key lime juice to use in a pinch. Regular lime juice will also work in this recipe, but there’s nothing like the bite of tangy, zesty key limes! Not a fan of limes? Try this recipe using lemons! Soooooo good… Watch the how-to video below.
Making your own homemade graham cracker crust is easy. You could use a pre made graham crust if you need to, but a homemade one tastes so good! Only 3 ingredients go into making this crust: crushed grahams crackers, melted butter, and a little of the pudding mix you’ll use for the homemade whipped topping later.
Fresh key lime juice vs. bottled: Fresh key limes are delicious when you can find them! Be sure to have a lime squeezer handy. They’re tiny, so it takes quite a few to get 1/2 cup of juice. If you’re not feelin’ squeezy, try Nellie & Joe’s bottled key lime juice. I think it bakes up just as good as fresh key lime juice in this recipe.
Decorating: You’ll love how stable, thick & creamy, and easy to make this whipped topping recipe is. You can dollop the topping on each piece with a spoon and top with a lime slice, or use a pastry bag fitted with a star tip to pipe rosettes around the edge of the pie. Chill until ready to serve. Decorate as you wish with fresh lime slices right before serving.
I really love using my Ateco cast iron revolving cake stand for decorating pies and cakes. It’s nice and heavy, and smooth. Once you frost a cake on a revolving stand, you’ll feel like you need to use it every time. It’s handy, especially if you have several cakes and pies to decorate. It saves time, and the results are noticeably smoother. Great for spatula designs on cakes, and even works well for larger cakes like 14 inch wedding cakes. Highly recommended!
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Key Lime Pie
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs
- 2 Tbsp. white chocolate instant pudding mix
- 5 1/2 Tbsp. melted butter, unsalted
Filling:
- 3 egg yolks
- 1 14 oz. can sweetened condensed milk
- 1/2 cup key lime juice
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 2 Tbsp. white chocolate instant pudding mix
- Several lime slices for decorating
Instructions
- Crust: Preheat oven to 350 degrees. Combine graham crumbs, pudding mix, and melted butter. Spray or grease a standard pie tin. Press graham mixture firmly into pie tin, forming a crust up the sides of the pan. Bake at 350 degrees for about 6 minutes. Remove from oven, place on a cooling rack while you make the filling.
- Filling: In a mixing bowl, combine egg yolks and sweetened condensed milk. Beat well, about 2 minutes. Add key lime juice. Beat well, about 2 minutes more. Pour into graham crust. Bake at 350 degrees for about 30 minutes. Filling will puff slightly and jiggle a little in the middle when done. Remove from oven and cool on a rack completely. (Its nice to chill the pie in the refrigerator before adding the whipped cream topping.)
- Topping: In a mixing bowl, beat heavy whipping cream until it begins to thicken. Add the white chocolate instant pudding mix and continue beating until stiff. Decorate the pie the dollops of whipped cream, or get fancy and pipe tufts of whipped cream on top using a large star tip and pastry bag. Chill the pie until ready to serve. Decorate with fresh lime slices and enjoy!
Notes
