This key lime pie is an irresistible American classic.
There is something irresistible about key lime pie.
Key lime pie is one of those sweet indulgences that you probably shouldn’t eat on a daily basis.
Elise Bauer
But on a hot summer day?
Or for a special gathering?
This key lime pie is just perfect!
Elise Bauer
What Is Key Lime Filling Made of?
This all American pie is easy to make, too.
Top the pie with whipped cream and serve.
Elise Bauer
Can You Use Regular Limes to Make Key Lime Pie?
Key limes are great if it’s possible for you to get them!
They’re from the Florida Keys, where they now grow wild.
Elise Bauer
They are smaller and more tart than our standard Persian limes, and they have yellow centers and rinds.
Can You Add a Meringue Topping?
Our version of Key Lime Pie has a whipped cream topping.
Elise Bauer
If you’d prefer to make a meringue topping, just follow the instructions in ourLemon Meringue Pierecipe.
While “Frozen Key Lime Pie” exists, that’s a different recipe.
We do not recommend freezing this particular version of key lime pie.
Elise Bauer
Store-bought crusts are thinner than homemade and don’t need as much time in the oven.
This filling will be enough for a standard store-bought crust.
A homemade crust in a regular pie plate will hold more filling.
Elise Bauer
Bake at 350F for 10 minutes, then remove and set aside.
Put the egg yolks into a medium bowl.
Beat in 1 tablespoon lime zest and the sweetened condensed milk for another 2 minutes.
Whisk in the lime juice until smooth.
It should jiggle slightly in the center like Jell-O.
Remove from oven and let cool to room temperature.
Chill in the refrigerator for an hour to overnight.
Pour the cream into a large chilled bowl.
Add the powdered sugar (sifted is best) and vanilla.
Whip for several minutes until firm enough to hold shape, between soft and firm peaks.
Don’t over-whip or you’ll make butter.
Spread the whipped cream over the top of the chilled key lime pie.
Sprinkle with a little more lime zest.
Chill until ready to serve.
