Best Authentic Key Lime Pie Recipes

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

STEVE'S AUTHENTIC KEY LIME PIE

Steps:

• Preheat oven to 325 degrees F.
• To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
• To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
• To serve, slice the pie and serve with whipped cream or serve plain.

AUTHENTIC KEY LIME PIE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put melted butter in a large mixing bowl and add graham cracker crumbs, sugar, and salt; mix until combined. Transfer to a 9-inch pie plate and pat with your fingers on the bottom and up the sides to make the crust.
• Bake in the preheated oven until very lightly browned, about 10 minutes. Remove from the oven and let cool while you prepare the filling. Leave the oven on.
• Zest limes until you have 1 1/2 tablespoons for the filling plus some to sprinkle on top of the pie; set aside. Juice all limes; you should have 3/4 cup juice.
• Combine egg yolks and 1 1/2 tablespoons lime zest in a large mixing bowl with an electric mixer until thick. Add condensed milk and mix until thickened, about 3 minutes. Add lime juice and mix until combined. Pour filling into the cooled crust.
• Bake in the oven until filling has risen slightly and is mostly set but still slightly jiggly in the center, about 15 minutes.
• Remove from the oven and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let cool for at least 2 more hours.
• Mix heavy cream and sugar with an electric mixer until stiff peaks form. Spread on top of the pie and sprinkle with reserved lime zest.

NOT STEVE'S AUTHENTIC KEY LIME PIE RECIPE

Steps:

• To make the crust, combine graham cracker crumbs, butter, sugar and lime zest thoroughly in a bowl. Preheat oven to 350 degrees. Press crumb mixture into the bottom of a pie pan with a spatula or the back of a spoon to make a somewhat even crust. Bake for 6-8 minutes, remove and let cool completely before filling. Very gently beat egg yolks with a fork or whisk (without beating in any air). Stir in sweetened condensed milk until completely blended, and stir in lime juice until mixture is a smooth consistency. Pour into pie pan with crust and bake at 350 degrees for 15 minutes. Remove, let cool completely and chill for several hours before serving.