Key Lime Pie Recipe
made in house with pecans & fresh whipped cream (620 Cals per serving, 2 servings)
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Ingredients
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Pecan Graham Crust
Key Lime Filling
Fresh Whipped Cream & Garnish
Method
Pecan Graham Crust
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Lightly grease two 4-inch or one 8-inch removable-bottom tart pans or pie dish. If making two individual servings, the recipe yields two small tart pans.
- 2
Make crumb mixture
In a medium bowl combine 1.25 cups graham cracker crumbs, 0.5 cup finely chopped pecans, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt. Stir to blend.
- 3
Add butter and press
Pour 5 tablespoons melted butter into the crumb mixture and mix until evenly moistened. Divide the crumbs between the pans (or press into one 8-inch pan) and press firmly into an even layer on the bottom and up the sides (about 1/4–1/2 inch thick). Use the bottom of a measuring cup for an even press.
- 4
Blind-bake crust
Bake crust for 8–10 minutes until set and lightly golden. Remove from oven and let cool slightly on a wire rack while preparing the filling. Reduce oven temperature to 325°F (165°C) if desired for baking filled pie.
Key Lime Filling
- 5
Whisk filling ingredients
In a medium bowl whisk together 14 oz sweetened condensed milk, 1/2 cup fresh key lime juice, 1 tablespoon lime zest, and 3 large egg yolks until smooth and pale. Whisk in 2 tablespoons heavy cream if using — this slightly stabilizes the filling and makes it silkier.
- 6
- 7
Bake to set
Bake at 325°F (165°C) for 12–15 minutes for small tart pans (or 18–22 minutes for an 8-inch pie) until the centers are set but still slightly jiggly. The filling will firm as it cools.
- 8
Cool and chill
Remove from oven and let cool to room temperature on a rack for 30–45 minutes, then refrigerate for at least 2 hours (preferably 3–4 hours) until fully chilled and set. Chill uncovered to let the filling firm properly.
Fresh Whipped Cream & Garnish
- 9
Whip cream
About 15 minutes before serving, combine 3 tablespoons cold heavy cream, 1 teaspoon powdered sugar, and 1/4 teaspoon vanilla extract in a small chilled bowl. Whip with a hand mixer or whisk until soft peaks form. (If you prefer more cream, scale to taste; this amount yields a light finish for two servings.)
- 10
Toast pecans
While the filling chills or just before serving, toast 2 tablespoons pecan pieces in a small dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and slightly browned. Watch carefully to avoid burning. Let cool.
- 11
Assemble and garnish
When the pie is fully chilled, pipe or dollop whipped cream around the edge or in the center. Sprinkle toasted pecan pieces over the whipped cream and scatter a little extra lime zest. Garnish with 1–2 thin lime slices if desired. Keep refrigerated until serving.
