Key Lime Pie
This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect tart mouthwatering dessert topped with fresh whipped cream.
Servings: 8 servings
- 9 ounces ginger snaps processed into fine crumbs, I used Trader Joe's Triple Ginger Cookie Thins
- 8 tablespoons unsalted butter
- 3 large egg yolks
- 14 ounces sweetened condensed milk
- 2 teaspoons key lime zest can use regular lime zest
- 1/2 cup key lime juice use 2/3 cup if you prefer it to be more tart, may take approximately 16 key limes to get this much juice, can substitute with bottled key lime juice
Preheat oven to 350°F.
Make crust: Combine ginger snap crumbs and melted butter in medium-sized bowl and mix well until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Crust will be slightly thicker than a quarter-inch. Bake crust in preheated oven for 10 minutes. Set on cooling rack while you prepare filling. Allow oven to remain at preheated temperature.
Prepare filling: Beat zest and egg yolks in stand mixer with whisk attachment on medium high speed until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk key lime juice into mixture until combined.
Bake pie: Pour prepared filling into parbaked gingersnap crust and bake pie for another 10 minutes, until set but not browned. Let pie cool completely before adding whipped topping. Ideally, key lime pie should be chilled overnight before serving so that it can fully set and can be easily sliced.
Make topping: To make the topping, beat heavy cream with sugar in stand mixer using whisk attachment until soft peaks form. Take care not to over or under beat. Spread over top of chilled pie. If entire pie won't be eaten, don't add whipped cream until pie has been sliced and served so that the remaining pie can be stored easily in the refrigerator.
Serving size: Recipe makes one whole pie and nutritional information is based on one slice when the pie is sliced into 8 pieces.
Storage: This delicious pie will last 3-5 days if refrigerated (store without whipped cream on top), but is best enjoyed after chilling overnight.
Substitutions: Bottled key lime juice can be used in place of fresh and regular lime zest can be used in place of key lime zest. A graham cracker crust can be used instead of a gingersnap crust, but a tablespoon of sugar will need to be added to the crumbs.
Calories: 524kcal | Carbohydrates: 55g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 161mg | Sodium: 239mg | Potassium: 342mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1025IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg