Lime Substitution: If key limes or key lime juice are out of reach, you can opt for regular limes. Typically, 6 key limes can be swapped out for 1 large regular lime. As for the juice, maintain a 1:1 ratio.
Taste Consideration: While the pie will still be scrumptious, substituting regular limes might slightly alter its iconic flavor. Most people, however, might not discern the difference.
Always remember, while the type of lime can influence the pie’s taste, it’s the love and effort you pour into the baking process that truly makes it special. Whether it’s a Key Lime Pie or a Key Lime Pound Cake, it’s the passion for baking that shines through.
Key Lime Pie recipe
Dive into this delectable Key Lime Pie recipe, a culinary gem hailing from Savannah, Georgia. With its impeccable balance between tangy and sweet, it promises a delightful bite every time.
4.25 from 4 votes
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Course: DessertCuisine: AmericanKeyword: Key Lime Pie, Lime Pie Prep Time: 15minutes minsCook Time: 20minutes minsTotal Time: 35minutes mins Servings: 8
Equipment
Electric Hand Mixer
Traditional Oven
Ingredients
Crust:
1/3 cup melted butter
1/4 cup sugar
1 1/4 cup graham cracker crumbs
Filling:
4 egg yolks
14 ounces of sweetened condensed milk
6 key limes for both zesting and juicing
Nellie & Joe’s Famous Key West Lime Juice to supplement if required
Optional: Whipped topping for garnish
Instructions
Crafting the Crust:
In a medium-sized bowl, whisk together the melted butter and sugar. Fold in the graham cracker crumbs.
Transfer this mix to a 9-inch pie dish, pressing down on both the base and sides to create an even crust. Tip: A flat base of a measuring cup can be effective in pressing the crumbs firmly.
Let it chill for about an hour till it’s firm. Alternatively, bake it at 375°F for 5 minutes. Let it cool before adding the filling.
Whipping up the Filling:
Start by preheating your oven to 350°F.
Zest the key limes until you gather about 2 teaspoons. Post that, juice them. Collect this fresh juice into a 1/2 cup. If it doesn’t fill up, you can use the Nellie & Joe’s Key West Lime Juice to top it up.
In a separate bowl, whisk the egg yolks until they’re thick and have a pale yellow hue. Ideally, use a stand mixer or an electric hand mixer. While still mixing, pour in the sweetened condensed milk steadily.
As you keep mixing, slowly introduce the key lime juice and zest until just blended.
Now, pour this concoction over your prepared crust and bake for 15 minutes. Post baking, let it cool.
Serve chilled. Garnish with whipped topping or a tiny lime wedge for an added flair. Always refrigerate until you’re ready to dig in!
Notes
In case you’re out of key limes or their juice, fret not! A simple substitute is using 1 regular lime for every 6 key limes mentioned in the recipe.
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