Old Fashion Key Lime Pie Recipe
Make Old Fashion Key Lime Pie Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Graham Cracker Crust
Key Lime Filling
Whipped Cream Topping (Optional)
Method
Graham Cracker Crust
Prepare and bake crust
Preheat oven to 350°F (175°C). Place 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt in a medium bowl and stir to combine. Melt 6 tablespoons unsalted butter and pour over crumbs. Stir until the mixture is evenly moistened and holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish (or a 9-inch removable-bottom tart pan). Use the bottom of a measuring cup to compact the crust for a smooth, even surface.
Bake crust in the preheated oven for 8–10 minutes, until set and beginning to turn golden at the edges. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
Key Lime Filling
Mix filling
In a medium bowl, whisk together 14 oz sweetened condensed milk, 4 large egg yolks, 3/4 cup freshly squeezed key lime juice, 1 tablespoon key lime zest, and 1/2 teaspoon vanilla extract until smooth and pale. If using the optional extra lime zest (1/2 tsp), stir it in now. Whisk only until combined—do not overbeat.
Pour the filling into the warm (not hot) pre-baked graham cracker crust, smoothing the top with a spatula so the filling is level.
Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set in the center (it will still have a slight jiggle). Avoid overbaking to keep the bright, silky texture.
Remove the pie from the oven and let cool to room temperature on a wire rack for about 1 hour. Then refrigerate, uncovered, for at least 4 hours and up to overnight to fully set and develop flavor.
Whipped Cream Topping (Optional)
Make whipped cream
Chill a mixing bowl and beaters for 10–15 minutes if possible. Pour 1 cup heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, being careful not to overwhip.
When pie is fully chilled, dollop or pipe the whipped cream over the pie, or serve on the side. Sprinkle 1/2 teaspoon lime zest over the top for garnish. Keep refrigerated until serving.