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Key Lime Pie

Key Lime Pie

This Key Lime Pie recipe has a balance of tartness and sweetness.  It is creamy without being too dense.

Ingredients

Ingredients for the Key Lime Pie

  • 2 whole eggs plus 2 egg yolks
  • 2 cans sweetened condensed milk
  • 3/4 cup key lime pie juice
  • 3/4 cup heavy cream
  • 1 (10 inch) graham cracker pie shell

Ingredients for the Whipped Cream Topping

  • 1 cup heavy cream
  • 4 tablespoons powdered sugar aka confectioner's sugar
  • 1/4 teaspoon vanilla extract

Instructions

Instructions for the Key Lime Pie

  1. Preheat oven to 300 degrees Fahrenheit.  This is a delicate pie, so we bake it at the low temperature.
  2. In a large bowl, beat the eggs and egg yolks until light and fluffy.
  3. Stir in the sweetened condensed milk and heavy cream.
  4. Lastly, stir in the key lime juice.
  5. Bake in the preheated oven for 15 minutes.
  6. Allow the pie to come to room temperature; then refrigerating it.
  7. Refrigerative the pie at least an hour before frosting it with the whipped cream topping.
  8. Refrigerative the pie for at at least 4 hours, but ideally overnight before serving it.  It actually tastes better the next day.

Instructions for the Whipped Cream Topping

  1. Pour the heavy cream in the chilled mixing bowl.  Beat with a whisk or electric mixer, until soft peaks form.
  2. Add the vanilla extract.
  3. Gradually, add the powdered sugar and beat until firm peaks form.
  4. To decorate the pie, scrape the cream in a piping bag.  If you don't have a piping bag, put in in a gallon zip lock bag and cut the tip off.

  5. Pipe dollops of whipped cream around the pie, and some in the center.  

Recipe Notes

For the Whipped Cream Frosting, make sure that the bowl and cream are cold when you start beating it.  Also, if you want to front the entire pie, double the recipe.