Mohamed Shili This delicious Paula Deen Key Lime Pie is a creamy, zesty dessert that’s quick to make and perfect for any occasion. With a buttery graham cracker crust and a tangy lime filling, it’s a refreshing treat. Using simple ingredients like cream and lime juice, you can whip up this easy pie and impress everyone with its vibrant flavor!
Recipe Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar, firmly packed
- 1/2 cup butter, melted
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1 (12 oz) can sweetened condensed milk
- 3/4 cups key lime juice
- 1 tablespoon key lime zest
- 1 pint half and half
- lime slices, for garnish
How To Make Key Lime Pie?
- Preheat the oven and prepare the crust: Preheat your oven to 180°C / 350°F. Combine the graham cracker crumbs and brown sugar in a medium bowl. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 25 cm / 10-inch springform pan. Bake for 8 minutes, then allow the crust to cool completely.
- Whip the cream: In a large bowl, use an electric mixer at medium speed to beat the heavy whipping cream until it starts to thicken. Gradually add the sugar and continue beating until soft peaks form.
- Mix the filling: Add the sweetened condensed milk to the whipped cream mixture and beat until stiff peaks form. Gently mix in the key lime juice, key lime zest, and half and half. Adjust the lime juice to taste if desired.
- Assemble the pie: Spread the lime filling evenly over the cooled crust. Cover the pan with cling film (plastic wrap) or foil, and freeze for 4 to 6 hours until the filling is firm.
- Serve and garnish: Once frozen, remove the pie from the freezer, cut into wedges, and garnish with fresh lime slices. Serve cold and enjoy!
Recipe Tips:
- Use Fresh Key Lime Juice and Zest: Freshly squeezed key lime juice and freshly grated zest will give your pie a bold, tangy flavor. If key limes aren’t available, regular limes work too, but the taste won’t be as authentic.
- Chill the Crust Completely: Let the graham cracker crust cool completely after baking. A warm crust can make the filling runny and prevent it from setting properly.
- Beat Cream to Soft Peaks First: Whip the cream until soft peaks form before adding other ingredients. This ensures a light and fluffy filling without deflating the whipped cream.
- Adjust Lime Juice to Taste: After mixing the filling, taste it to adjust the tanginess. If you like it more tart, add an extra splash of lime juice before freezing.
- Freeze Long Enough for Firm Slices: Freeze the pie for at least 4 to 6 hours or overnight for best results. This ensures firm slices and a perfect texture when serving.
How To Store Leftovers?
- Refrigerate: Let the leftover key lime pie sit at room temperature until it cools completely. Cover the pie with cling film (plastic wrap) or foil and store it in the refrigerator for up to 3 days.
- Freeze: Allow the pie to cool completely, then cover it tightly with cling film and foil to prevent freezer burn. Freeze for up to 1 month. Before serving, thaw the pie in the refrigerator for 4 to 6 hours until it’s ready to slice and enjoy.
Nutrition Facts
- Calories: 364 kcal
- Total Fat: 16.48 g
- Saturated Fat: 3.51 g
- Cholesterol: 83 mg
- Sodium: 309 mg
- Potassium: 63 mg
- Total Carbohydrate: 49.62 g
- Dietary Fiber: 0.7 g
- Sugars: 26.55 g
- Protein: 5.06 g
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Paula Deen Key Lime Pie
Description
This delicious Paula Deen Key Lime Pie is a creamy, zesty dessert that’s quick to make and perfect for any occasion. With a buttery graham cracker crust and a tangy lime filling, it’s a refreshing treat. Using simple ingredients like cream and lime juice, you can whip up this easy pie and impress everyone with its vibrant flavor!
Ingredients
Instructions
- Preheat the oven and prepare the crust: Preheat your oven to 180°C / 350°F. Combine the graham cracker crumbs and brown sugar in a medium bowl. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 25 cm / 10-inch springform pan. Bake for 8 minutes, then allow the crust to cool completely.
- Whip the cream: In a large bowl, use an electric mixer at medium speed to beat the heavy whipping cream until it starts to thicken. Gradually add the sugar and continue beating until soft peaks form.
- Mix the filling: Add the sweetened condensed milk to the whipped cream mixture and beat until stiff peaks form. Gently mix in the key lime juice, key lime zest, and half and half. Adjust the lime juice to taste if desired.
- Assemble the pie: Spread the lime filling evenly over the cooled crust. Cover the pan with cling film (plastic wrap) or foil, and freeze for 4 to 6 hours until the filling is firm.
- Serve and garnish: Once frozen, remove the pie from the freezer, cut into wedges, and garnish with fresh lime slices. Serve cold and enjoy!
Notes
- Use Fresh Key Lime Juice and Zest: Freshly squeezed key lime juice and freshly grated zest will give your pie a bold, tangy flavor. If key limes aren’t available, regular limes work too, but the taste won’t be as authentic.
- Chill the Crust Completely: Let the graham cracker crust cool completely after baking. A warm crust can make the filling runny and prevent it from setting properly.
- Beat Cream to Soft Peaks First: Whip the cream until soft peaks form before adding other ingredients. This ensures a light and fluffy filling without deflating the whipped cream.
- Adjust Lime Juice to Taste: After mixing the filling, taste it to adjust the tanginess. If you like it more tart, add an extra splash of lime juice before freezing.
- Freeze Long Enough for Firm Slices: Freeze the pie for at least 4 to 6 hours or overnight for best results. This ensures firm slices and a perfect texture when serving.
Paula Deen Key Lime Pie
