Key Lime Pie is a favorite here in Florida and often requested at the Wesley Center. With just the right balance of tart, sweet, and creamy, this chilled dessert is a great way to finish a meal on a hot summer’s day.
If you want to enjoy the best key lime pie then say goodbye to the frozen or no bake imitations and go for the real deal.
It’s really quite simple to make…if you follow three key steps.
David’s Key Lime Pie
Yields: 1 pie (sliced to serve 8-10)
2 cans sweetened condensed milk (14 ounces each or 28 ounces total)
5 egg yolks
5 ounces key lime juice
1 graham cracker pie crust
Any brand of sweetened condensed milk will work (but not evaporated milk or regular milk).
The same goes for the key lime juice although a personal favorite is Nellie and Joe’s Famous Key West Lime Juice. While that’s easy to find in Clermont Florida you can also substitute the juice of 6 regular limes if key lime is not available.
When it comes to the crust you can make your own or purchase one already made. For variation try using a graham cracker crust made out of chocolate Oreo cookies!
Step 1 – The Prep
Preheat the oven to 200 degrees.
Separate the egg yolks from the egg whites (the egg whites don’t go in the pie but use them for something else).
Open the cans of milk.
Measure out the key lime juice.
Make (or unwrap) the graham cracker crust in an 8 to 9 inch pie plate.
Step 2 – The Mix
Lightly blend the sweetened condensed milk and egg yolks together. Do NOT add the lime juice for this first mix. It’s better to use a hand whisk to avoid over mixing.
Once the milk and egg yolks are mixed you can pour in the key lime juice. Again, avoid over blending. Being over zealous on mixing will prevent the pie from setting up properly. It’s the leading cause of a runny key lime pie.
Pour mixture into the graham cracker crust. It will fill the crust right up to the edge – just the way it should be!
Step 3 – The Set (Cook and Chill)
Bake at 200 degrees for 20 minutes. Yes that’s a low temperature but it prevents any burning or browning.
Remove from the oven and allow to sit about 10 minutes at room temperature.
Place in the refrigerator to allow the pie to chill and set. A minimum of 4 hours is required but overnight is better.
Serving and Decorations
Key lime pie is served chilled. Take from the refrigerator and cut the pie into 8-10 slices.
Chef’s Tip: If you wipe the knife clean after each slice you will keep the top of the pie free of any residual graham cracker crumbs.
Now you have options.
Serve with a dollop of whip cream or creme fresh. Add a decorative lime slice or a bit of lime zest. To make lime zest simply take the rind of the lime to the small side of a cheese grater.
Enjoy with coffee or your favorite beverage.
Would you like David’s Key Lime Pie served at your next Clermont event at the Wesley Center?
Just let us know and we’ll be happy to put it on your catering or banquet menu!