Hamdi Saidani This Pioneer Woman Key Lime Pie is a creamy and tart recipe, which is made with Key lime juice and sweetened condensed milk. It’s a classic, foolproof recipe, ready in about 30 minutes, plus chilling time.
Pioneer Woman Key Lime Pie Recipe Ingredients
For the Crust:
- 12 full sheets graham crackers
- 2 Tbsp. granulated sugar
- 6 Tbsp. salted butter, melted
For the Filling:
- 2 large egg yolks
- 1 (14-oz.) can sweetened condensed milk
- 1/2 cup bottled Key lime juice
- 1 Tbsp. grated lime zest (from about 2 regular limes)
For the Topping:
- 1 cup heavy cream
- 2 Tbsp. powdered sugar
- Extra lime zest, for garnish
How To Make Pioneer Woman Key Lime Pie
- Make and Bake the Crust: Preheat the oven to 350°F. In a food processor, pulse the graham crackers and granulated sugar until they form fine crumbs. Pour in the melted butter and pulse until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for about 10 minutes, until the crust is set. Let it cool slightly.
- Mix the Filling: In a medium bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and lime zest until the mixture is smooth and well combined.
- Bake the Pie: Pour the lime filling into the slightly cooled crust. Bake for about 15 minutes, until the center of the pie is set but still has a slight jiggle to it.
- Chill Completely: Let the pie cool at room temperature for 30 minutes, then transfer it to the refrigerator to chill for at least 1 hour, or until it is completely cold and firm.
- Add Topping and Serve: Just before serving, beat the heavy cream and powdered sugar in a large bowl with an electric mixer until soft peaks form. Spread the whipped cream over the top of the chilled pie and garnish with a little extra lime zest.
Recipe Tips
- How do I know when my Key lime pie is done? The secret to the perfect texture is to not over-bake it. The pie is ready when the edges are set, but the very center still has a slight wobble or jiggle when you gently shake the pan. It will finish setting up as it cools.
- Can I use fresh Key limes instead of bottled juice? Absolutely! If you can find them, you’ll need about 15-20 fresh Key limes to get ½ cup of juice. The flavor will be incredibly fresh and aromatic. Bottled Key lime juice is a fantastic and convenient alternative.
- How do I get a non-soggy crust? Par-baking the graham cracker crust for 10 minutes before adding the filling is a crucial step. This creates a firm, sealed base that prevents the creamy filling from making the bottom of the crust soggy.
- Why did my filling not set? A runny pie is almost always the result of under-baking. Make sure the center has firmed up from its liquid state and only has that slight jiggle before you pull it from the oven. The chilling time is also essential for the final set.
What To Serve With Key Lime Pie
This is a classic American dessert that is the perfect balance of sweet and tart. It is traditionally served chilled, with a generous topping of sweetened whipped cream. It needs no other accompaniment to be the perfect end to a meal.
How To Store Key Lime Pie
- Refrigerate: This pie must be stored in the refrigerator because of the egg and dairy content. Cover it loosely with plastic wrap. It will keep well and taste delicious for up to 4 days.
- Freeze: Key lime pie freezes beautifully! You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Key Lime Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 440 kcal
- Carbohydrates: 55g
- Protein: 8g
- Fat: 22g
- Saturated Fat: 13g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between Key limes and regular (Persian) limes?
Key limes are smaller, rounder, and have a thinner, more yellowish skin than the larger, oval Persian limes we typically see in stores. They are also more aromatic, more acidic, and have a distinct floral flavor.
Can I make this pie completely no-bake?
You can, but the texture will be much softer. The baking step helps to set the egg yolks, creating a firmer, more traditional custard-like filling. For a no-bake version, you would simply chill the unbaked pie for at least 6 hours until firm.
Can I use a different kind of crust?
Yes. While a graham cracker crust is classic, a shortbread crust or a crust made from crushed vanilla wafers would also be delicious with the tangy lime filling.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pecan Pie Bars Recipe
- Pioneer Woman Peanut Butter Pie Recipe
- Pioneer Woman Apple Pie Recipe
Pioneer Woman Key Lime Pie Recipe
Description
A classic and refreshing pie with a tart, creamy Key lime filling, a sweet graham cracker crust, and a fluffy whipped cream topping.
Ingredients
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter; press into a 9-inch pie plate.
- Bake the crust for 10 minutes. Let it cool slightly.
- In a bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and lime zest until smooth.
- Pour the filling into the crust and bake for 15 minutes, until the center is just slightly jiggly.
- Let the pie cool for 30 minutes at room temperature, then chill in the refrigerator for at least 1 hour until firm.
- Just before serving, whip the heavy cream with powdered sugar to soft peaks and spread it over the pie.
Notes
- u003cliu003eThe most important tip for this pie is to not over-bake it; pull it from the oven when the center still has a slight wobble to ensure a creamy, not rubbery, texture.u003c/liu003eu003cliu003eThe 1-hour chilling time (or longer) is not optional; it is essential for the pie to set up properly so you can get clean slices.u003c/liu003eu003cliu003eFor the best flavor, use freshly grated lime zest from regular limes, even if you are using bottled Key lime juice.u003c/liu003eu003cliu003eDon’t add the whipped cream topping until the pie is completely chilled and you are ready to serve, for the best results.u003c/liu003e
