This fresh, authentic, tart key lime pie recipe is the same one you’ll remember from being kid, and its a breeze —all you need are a few ingredients to blend together!
One word of advice: Do not put lime rinds down the disposal.
If you do, the result will be:
1 day of dirty dishes drying with caked-on, day-old food.
$67 rental for snake at Home Depot.
1 argument with the husband.
$234 fee for Roto Rooter to clear the drain.
17 minutes of scrubbing caked-on, day-old food from plates.
But an awesomely delicious key lime pie.
We’ve learned our lesson the hard way. Don’t put lime rinds down the garbage disposal. My sister-in-law learned it too. But with potato peels right before everyone showed up for Thanksgiving dinner.
There are a lot of things that seem indestructible. Garbage disposals aren’t one of them.
Last summer Smudge went on a bender. A key lime bender. She made this recipe for Key Lime Pie at least 9 times.
Not bad for a 10 year old who has a penchant for drawing henna tattoos on her hands and taking some pretty cool selfies akin to fine artist’s self-portraits of yesteryear.
Now, she’s the grand old age of 11 (12 in June!) and I am one proud mama when she kicks me out of the kitchen so she can set to work at baking pies.
For Pi Day this year, she took two pies to school as part of her math assignment. Now that’s some math I can wrap my head around. She made a key lime pie (natch) and she and her friends requested her Birthday Cake Pie, normally reserved for, you guessed it, her birthday. I was more than happy to oblige to make that one.
It was the perfect occasion to snap a few pics of my Smudge at work mixing, juicing and doing her thing. Before too long she’ll be out of the house on her own and I won’t have anyone with a toss of fiery red hair to shoosh me out of the kitchen.
But at least we’ll always have pie.
About the Recipe
This recipe is a long time favorite from the Junior League of Salt Lake City’s Heritage Cookbook. We haven’t amended it much from the original, because like so many other key lime pie recipes out there, there are few substitutions that could, or should, be made. We did omit the meringue topping in favor of whip cream because 11 year olds prefer whip cream.
Key limes were on sale at Smith’s Marketplace for 10 for $1 so this time around we went the key lime route. Key limes are more aromatic and bit sweeter than regular limes so when available, I suggest you use the smaller in stature citrus. Sure, they’re small. And you need more than a few. But like I tell Smudge, patience is a virtue. Plus, all that juicing builds muscles.
The original recipe calls for a store bought pie crust but I always crave a yummy graham cracker crust for this pie. You could buy these little graham cracker pie crusts that Smudge usually uses for her mini key lime pies but we went the homemade route with this recipe from Sally’s Baking Addiction.
The pie crust isn’t baked, but refrigerated to meld it all together. To avoid a crumbling crumby crust, the key is to let the pie crust chill for a good long while so it sets up. I found the next day really works best.
I love my new hand crafted cake stand from Brooklyn’s AHeirloom and couldn’t wait to use it for when I eventually make a cake, so it proudly displayed our pie instead. You’ll be seeing a whole lot more of it in posts to come.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Key Lime Pie
- 1 9- inch graham cracker crust pie shell I used this recipe
- 3 egg yolks
- 2 14 ounce cans of sweetened condensed milk 2 1/4 cups
- 1 cup lime juice
- 2 tablespoons grated lime rind
- 1 pint heavy whipping cream
- 1 1/2 teaspoons vanilla
*If making the graham cracker pie crust from scratch, allow at least 2 hours for it to chill in the fridge. Preheat the oven to 350 degrees F. Beat the egg yolks until light and lemon colored. Using a wire whisk, beat in the condensed milk. Blend in the lime juice and grated lime rind. Spoon into the pie crust and smooth the top. Bake for 12 to 15 minutes until gently set. Cool and refrigerate for at least four hours or overnight to set.
Before serving, whip the cream with the vanilla until stiff peaks form. Pipe the cream onto the pie and garnish with extra sliced limes if desired.
Recipe from The Junior League of Salt Lake City's Heritage Cookbook
As we have for the past few seasons, Becky of The Vintage Mixer has posted her list of what’s in season to eat now and from that list, has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. They’re all good and they’re all seasonal and are listed below.
Please hop over to their sites, say hi and enjoy their seasonal inspiration.
We’d love to see what you’re eating seasonal now, too. Share your eats and follow the #eatseasonal hashtag on Instagram and Twitter to discover more seasonal eats.
Papaya-Lime Smoothie Bowl with Toasted Cashew-Quinoa Cereal by Floating Kitchen
Vietnamese Lemongrass Chicken Rice Noodle Bowls: Bun Ga Nuong by Food For My Family
Rhubarb Ginger-Berry Bourbon Cooler by Climbing Grier Mountain
Shallot and Red Wine Jam by Letty’s Kitchen
Lemon Rosemary Shrimp and Broccoli Slaw by Cookin’ Canuck
Spring Vegetable Lemon Risotto by Flavor the Moments
Asparagus and Baked Ricotta Tart by Vintage Mixer
Marinated Beets with White Wine Vinegar by Project Domestication
I hope these recipes inspire you to get into the kitchen and make something seasonal, and good.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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