Imen Dridi Alton Brown’s Key Lime Pie calls for a graham cracker base, lime filling, sweetened condensed milk, and whipped cream for decoration, it’s a delightful combination of sweetness that is ready in just 25 minutes.
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Why You’ll Love This Key Lime Pie Recipe:
- Creamy Delight: Greek yogurt and condensed milk create a luscious texture.
- Simple to Make: Easy steps with common ingredients.
- Refreshing Topping: Airy whipped cream with lime zest.
- Convenient: Make ahead and chill for a hassle-free, indulgent treat.
What Is Alton Brown’s Key Lime Pie Recipe?
Alton Brown Key Lime Pie is a delightful treat that combines spicy lime filling, sweetened condensed milk, and a buttery graham cracker crust, topped with cooling whipped cream.
Alton Brown Key Lime Pie Ingredients
For The Crust:
- 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
For The Filling:
- Two 14-oz cans of sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tablespoon grated lime zest
- ¾ cup fresh lime juice
For The Topping:
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
How To Make Alton Brown Key Lime Pie
For The Crust:
- Place a rack in the middle of the oven and heat it to 375 degrees Fahrenheit.
- Stir the melted butter, brown sugar, and graham cracker crumbs in a medium bowl using a fork and then your hands, until the mixture is completely combined.
- Use your fingers and the base of a dry measuring cup or glass to firmly press the crumbs into the bottom and up the sides of a deep-dish pie pan that measures 9 by 1.5 inches. Roughly ½ inch thickness is required for the crust.
- Bake for 10 minutes or until a little golden. Rest the crust on a wire rack to cool.
For The Filling:
- Turn the oven down to 350 degrees Fahrenheit.
- Mix the yogurt, sweetened condensed milk, lime zest, and lime juice in a large bowl. Transfer the thick mixture to the warm graham cracker crust.
- Bake for 15 minutes, or until the filling is nearly set (it should still be somewhat jiggly).
- Allow it to cool for 30 minutes at room temperature before transferring to the fridge for a full 3 hours to chill.
For The Topping:
- Whip the heavy cream with an electric mixer until it forms soft peaks. Mix in the confectioners’ sugar until soft peaks emerge.
- Spread the whipped cream on top of the pie. Add the lime zest and slices as garnish.
- Put the pie in the fridge until it’s time to eat. Cut the pie into wedges, clean your knife in between cuts, and serve chilled.
Recipe Tips
- Fresh Zest: Use freshly grated lime zest for a burst of flavor.
- Even Crust: Press graham crumbs uniformly for a firm, even crust.
- Chill Well: Allow 3 hours of chilling for optimal flavor.
- Clean Cuts: Clean the knife between cuts for neat slices.
- Soft Peaks: Whip cream to soft peaks for a light topping.
What Pairs Nicely With Key Lime Pie?
Perfect accompaniments to Key Lime Pie include whipped cream, peanut butter pudding, peach bellini, caramel sauce, no-churn chocolate ice cream, strawberries and cream, and banana split fluff.
How To Store Leftovers Key Lime Pie?
- In The Fridge: Refrigerate leftover key lime pie in a sealed container for to 3 to 5 days.
- In The Freezer: Leftover key lime pie can be frozen for up to 3 months after wrapping in foil and placed in a freezer bag. Allow to defrost in the fridge before eating.
How To Reheat Leftovers Key Lime Pie?
- Oven: Bring the oven up to a low temperature of about 200°F then throw key lime pie on a baking sheet and heat eat for about 10 to 15 minutes or until warm.
- Microwave: Arrange key lime pie slices on a microwave-safe plate and heat for 10 to 15 seconds at a time on medium heat, or until warmed.
FAQs
How do you keep a key lime pie from weeping?
To keep Key lime pie from weeping, start by ensuring the pie filling is hot when added to the crust, helping it set and reducing excess moisture.
What makes Key lime pie thicken?
Key lime pie thickens as the acid in lime juice reacts with proteins in milk, leading to coagulation and a thicker consistency in the filling.
What is a substitute for limes in Key lime pie?
Replace limes in Key lime pie with 4 cups fresh lemon juice and 1/4 cup fresh lime juice for a tangy citrus alternative
Why did my key lime pie curdle?
Your Key lime pie may curdle if overbaked, causing milk proteins to coagulate excessively, leading to an undesirable texture in the filling.
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Alton Brown Key Lime Pie Nutrition Facts
Amount Per Serving
- Calories 440
- Total Fat 22g
- Saturated Fat 11g
- Cholesterol 146mg
- Sodium 206mg
- Potassium 326.8mg
- Total Carbohydrates 54g
- Dietary Fiber 0.5g
- Sugars 42g
- Protein 8.4g
Alton Brown Key Lime Pie
Description
Alton Brown’s Key Lime Pie calls for a graham cracker base, lime filling, sweetened condensed milk, and whipped cream for decoration, it’s a delightful combination of sweetness that is ready in just 25 minutes.
Ingredients
For The Crust:
For The Filling:
For The Topping:
Instructions
- Place a rack in the middle of the oven and heat it to 375 degrees Fahrenheit.
- Stir the melted butter, brown sugar, and graham cracker crumbs in a medium bowl using a fork and then your hands, until the mixture is completely combined.
- Use your fingers and the base of a dry measuring cup or glass to firmly press the crumbs into the bottom and up the sides of a deep-dish pie pan that measures 9 by 1.5 inches. Roughly ½ inch thickness is required for the crust.
- Bake for 10 minutes or until a little golden. Rest the crust on a wire rack to cool.
- Turn the oven down to 350 degrees Fahrenheit.
- Mix the yogurt, sweetened condensed milk, lime zest, and lime juice in a large bowl. Transfer the thick mixture to the warm graham cracker crust.
- Bake for 15 minutes, or until the filling is nearly set (it should still be somewhat jiggly).
- Allow it to cool for 30 minutes at room temperature before transferring to the fridge for a full 3 hours to chill.
- Whip the heavy cream with an electric mixer until it forms soft peaks. Mix in the confectioners’ sugar until soft peaks emerge.
- Spread the whipped cream on top of the pie. Add the lime zest and slices as garnish.
- Put the pie in the fridge until it’s time to eat. Cut the pie into wedges, clean your knife in between cuts, and serve chilled.
For The Crust:
For The Filling:
For The Topping:
Notes
- Fresh Zest: Use freshly grated lime zest for a burst of flavor.
Even Crust: Press graham crumbs uniformly for a firm, even crust.
Chill Well: Allow 3 hours of chilling for optimal flavor.
Clean Cuts: Clean the knife between cuts for neat slices.
Soft Peaks: Whip cream to soft peaks for a light topping.
