Mohamed Shili This delicious Key Lime Pie, inspired by Joanna Gaines, is a quick and easy dessert that’s perfect for any occasion. With a creamy lime filling, buttery graham cracker crust, and fluffy whipped cream topping, it’s both simple to make and irresistibly refreshing. Using common pantry staples, this pie is a tangy-sweet treat that’s sure to impress!
Recipe 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 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 Key Lime Pie Recipe?
- Prepare the crust: Preheat the oven to 190°C (375°F) and position an oven rack in the middle. In a medium bowl, combine the crushed graham crackers or biscuits, brown sugar, and melted butter. Mix with a fork, then use your hands to fully combine. Press the mixture firmly into the bottom and up the sides of a 23cm (9-inch) deep-dish pie tin, ensuring an even layer about 6mm (¼ inch) thick. Bake for 10 minutes until slightly golden, then cool on a wire rack.
- Make the filling: Reduce the oven temperature to 180°C (350°F). In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice until smooth. Pour the mixture into the cooled crust. Bake for 15 minutes until the filling is almost set, with a slight wobble in the center. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set.
- Prepare the topping: Using an electric mixer, whip the cold cream until soft peaks form. Add the icing sugar or confectioners’ sugar and continue whipping until medium peaks form. Spread the whipped cream over the chilled pie.
- Garnish and serve: Decorate with grated lime zest and lime slices. Store in the refrigerator until ready to serve. Slice into wedges, wiping the knife clean between slices, and serve cold.
Recipe Tips:
- Press the Crust Firmly: When making the crust, press the mixture tightly into the pan, especially on the sides. This helps it stay together and prevents crumbling when slicing the pie.
- Use Fresh Lime Juice: Freshly squeezed lime juice makes a big difference in flavor. Bottled juice can taste bitter and won’t give the same fresh, zesty kick.
- Don’t Overbake the Filling: The filling should still wobble slightly in the center when you take it out of the oven. Overbaking can make it too firm and lose its creamy texture.
- Chill the Pie Properly: Let the pie chill in the fridge for at least 3 hours. This allows the filling to fully set and ensures clean, perfect slices.
- Whip Cream Just Right: Beat the cream until it forms medium peaks – too soft and it will collapse, too stiff and it won’t spread smoothly. This gives the topping a light and airy texture.
How To Store Leftovers?
- Refrigerate: Let the leftover Key Lime Pie cool to room temperature first. Then cover it tightly with plastic wrap or foil and refrigerate for up to 3 days to keep it fresh.
- Freeze: Allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight before enjoying.
Nutrition Facts
- Calories: 440
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 146mg
- Sodium: 206mg
- Potassium: 327mg
- Total Carbohydrate: 54g
- Dietary Fiber: 0.5g
- Sugars: 42g
- Protein: 8.4g
Check out More Recipes:
Joanna Gaines Key Lime Pie
Description
This delicious Key Lime Pie, inspired by Joanna Gaines, is a quick and easy dessert that’s perfect for any occasion. With a creamy lime filling, buttery graham cracker crust, and fluffy whipped cream topping, it’s both simple to make and irresistibly refreshing. Using common pantry staples, this pie is a tangy-sweet treat that’s sure to impress!
Ingredients
For the Crust
For the Filling
For the Topping
Instructions
- Prepare the crust: Preheat the oven to 190°C (375°F) and position an oven rack in the middle. In a medium bowl, combine the crushed graham crackers or biscuits, brown sugar, and melted butter. Mix with a fork, then use your hands to fully combine. Press the mixture firmly into the bottom and up the sides of a 23cm (9-inch) deep-dish pie tin, ensuring an even layer about 6mm (¼ inch) thick. Bake for 10 minutes until slightly golden, then cool on a wire rack.
- Make the filling: Reduce the oven temperature to 180°C (350°F). In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice until smooth. Pour the mixture into the cooled crust. Bake for 15 minutes until the filling is almost set, with a slight wobble in the center. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set.
- Prepare the topping: Using an electric mixer, whip the cold cream until soft peaks form. Add the icing sugar or confectioners’ sugar and continue whipping until medium peaks form. Spread the whipped cream over the chilled pie.
- Garnish and serve: Decorate with grated lime zest and lime slices. Store in the refrigerator until ready to serve. Slice into wedges, wiping the knife clean between slices, and serve cold.
Notes
- Press the Crust Firmly: When making the crust, press the mixture tightly into the pan, especially on the sides. This helps it stay together and prevents crumbling when slicing the pie.
- Use Fresh Lime Juice: Freshly squeezed lime juice makes a big difference in flavor. Bottled juice can taste bitter and won’t give the same fresh, zesty kick.
- Don’t Overbake the Filling: The filling should still wobble slightly in the center when you take it out of the oven. Overbaking can make it too firm and lose its creamy texture.
- Chill the Pie Properly: Let the pie chill in the fridge for at least 3 hours. This allows the filling to fully set and ensures clean, perfect slices.
- Whip Cream Just Right: Beat the cream until it forms medium peaks – too soft and it will collapse, too stiff and it won’t spread smoothly. This gives the topping a light and airy texture.
Joanna Gaines Key Lime Pie
