Key Lime Pie
Preparation
40 MIN
Cooking
45 MIN
Chilling
4 H
Servings
8

Key Lime Pie

Ingredients

    Crust

  • 1 1/4 cups (310 ml) graham cracker crumbs
  • 1/4 cup (60 ml) unsalted butter, melted
  • 2 tablespoons (30 ml) sugar

    Filling

  • 1 cup (250 ml) lime or key lime juice
  • 2 tablespoons (30 ml) cornstach
  • 1 can 300 ml sweetened condensed milk 

  • Grated zest of 1 lime
  • 2 tablespoons (30 ml) 35% cream
  • 2 eggs

    Whipped Cream

  • 1 3/4 cups (430 ml) 35% cream
  • 1/4 cup (60 ml) icing sugar
  • Grated zest of 1 lime (optional)

Preparation

Crust

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine all the ingredients. Press into a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Set aside. 


Filling

  1. In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.

Whipped Cream

  1. In a bowl, beat all the ingredients with an electric mixer until stiff peaks form.
  2. Garnish the pie with the whipped cream. 



Note

Key Lime Pie is usually topped with whipped cream. For a lower fat pie, you can replace it with meringue.