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This Key Lime Pie recipe is one of my all-time favorite desserts.
Key Lime Pie has a unique flavor that is both sweet and tart. It just might be the perfect dessert. The tart and tangy key lime filling, is offset by the sweet and creamy topping. Then there’s the crunchy graham cracker crust, which provides a perfect contrast to the smooth filling.
An Easy Key Lime Pie Recipe to Die For!
Folks, my Key Lime Pie recipe is very easy to make, you’ll see. It only requires a few ingredients, and can be made in just a few minutes. You can serve it as a simple pie, or it can be dressed up with whipped cream or fruit toppings. Personally I could serve it for breakfast, lunch, or dinner!It is without a doubt a refreshing dessert that is the perfect summertime treat! So, if you’re looking for a show-stopping summer dessert, give Key Lime Pie a try – I think you’ll be hooked!
Recipe Video
Recipe Ingredients
Crust:
- 8 ounces Graham Cracker
- 1 cup Mixed Nuts, Macadamia, Walnut, Pecan, Almond
- ½ cup Sweetened Flaked Coconut
- 4 ounces Unsalted Butter melted
- One pinch of Salt
Filling:
- 20 ounces Sweetened Condensed Milk
- Zest of 2 or 3 Limes
- 1 tablespoon 100% Pure Vanilla Extract
- 6 large Eggs Yolks
- 6 ounces Fresh squeezed Lime Juice
- One pinch of Salt
Whipped Cream:
- 2 cups Heavy Whipping Cream
- 4 tablespoons Powdered Sugar
- 1 teaspoon 100% Pure Vanilla Extra
Recipe Instructions
10 inch Pie Pan
Preheat Oven to 325°F / 162°C
- To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.
Reduce Oven Temperature to 300°F / 150°C
- Mix the condensed milk, lime zest, vanilla and egg yolks mix well and add the lime juice and quickly incorporate. Pour into the Pre-Bake shell and bake for 30 minutes, or until the filling has set and does not “jiggles” on the middle. Let the pie rest for about 60 minutes at room temp and refrigerate for at least 3 to 4 hours (better overnight).
For the Whipped Cream:
- Cool the bowl in the freezer for at least 30 minutes. Whip the cream, and sugar together till soft and avoid overbeating.
Notes
For the Zester: click here
For the Disposable Pasty Bags: click here
For a Signed Chef Jean-Pierre Cookbook: click here
For the Laser Thermometer: click here
For the Scraper / Chopper: click here
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This makes a great ice cream base. It scoops easily without churning. Very silky texture.
Excellent recipe, fantastic pie. My sweet tooth is happier than ever. Thank you for this and all the other phenomenal recipes.
If I may, will there be a lemon meringue pie recipe to follow in the near future? Please, please, say yes.
Many thanks for your hard work,
Ted
What i did is that in the Whipped Cream i added blackberries (8-10) and the result was amazing
1st time in a very long time to making a pie. And it was absolutely delicious
Hello Chef Jean-Pierre, I love this pie but it is a little to sweet, what can I do to make it less sweet?? Ex. The condensed milk comes only with lots of sugar. Can I use only one can (50%) and the other 50% use cream??
Merci d’avance Chef!!
Just make sure it is heavy whipping cream😊