Key Lime Pie

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Key Lime Pie

star rating (8) rate this recipe »
Published prior to 2008

Key lime pie is one of the most popular desserts offered in restaurants today, and for good reason: the combination of tangy-sweet, smooth filling in a crisp crust is a soothing symphony of flavors and textures.

Crust
1 1/2 cups (4 1/2 ounces) vanilla cookie crumbs (sugar, vanilla wafers or cream-filled)
1 1/2 cups (2 1/4 ounces) fresh bread crumbs
6 tablespoons (3 ounces) melted butter

Filling
8 ounces cream cheese, softened
1 (14- to 15-ounce) can sweetened condensed milk
1/3 cup (2 5/8 ounces) Key lime juice
1/8 teaspoon lime oil (optional, but good)
1 cup (8 ounces) sour cream

The Crust: Combine the ingredients in the bowl of your mixer or a food processor -- a few pulses will do it -- then press the mixture into a 9-inch pie pan. Bake the crust in a preheated 350°F oven for 20 to 22 minutes, until it's golden brown. Set it aside to cool while making the filling.

The Filling: In a medium-sized bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the Key lime juice and the lime oil (if you're using it). Add the sour cream, mixing until smooth. Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving. Garnish it with whipped cream and lime slices. Yield: 1 pie, 8 to 10 slices.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

Reviews

1
  • star rating 12/22/2011
  • pfisterer from KAF Community
  • Excellent flavor. My 18 year old son liked it so much, he remembered it and asked for it for his birthday "cake." I have made it 3 times and always gotten rave reviews. The lime oil is a nice adder.
  • star rating 05/23/2011
  • alldogz11 from KAF Community
  • I did the original recipe and then i "lightened" it up. In both cases i didn't have access at the time to key limes so i used regular limes (persian? they were from mexico, but not key limes). I used about 3 limes total for a bit more juice to kick up the lime flavor. In both cases i zested one of the limes, half the zest went in the mix, half sprinkled on top of the pie. To lighten it up i used a plain graham cracker crust (10 inch shell worked fine for me). Neufchatel cheese instead of plain cream cheese, non fat condensed milk (didn't know such a thing existed, but found it in the regular grocery), and light sour cream...and it was WONDERFUL...i had picked up a teeny weeny bottle of key lime oil at a farmers market and used about two drops of that and never noticed the difference..maybe i should have used more. but the pie rocked..even the lightened up version. Definitely a keeper!!!!
  • star rating 12/30/2010
  • Rose Is Rose from KAF Community
  • Delightful pie! I used my standard cracker crust and it turned out great. I didn't have the lime oil, but will order and try it with. Very refreshing dessert for a hot Texas summer!
  • star rating 06/09/2009
  • OrLo from ILL
  • On a scale of 1-10 this key lime pie recipe is a 15. Yes a 15. Make it today. I go with a vanilla wafer crust but do not use the lime oil. This pie is so incredibly delicious that I give half of it away each time so others can enjoy it. Of course I always let my friends know it's a KAF recipe.
  • star rating 06/01/2009
  • jreader from Springfield, IL
  • This pie is amazing. I have tried to bake Key Lime pie in the past with no success, but this pie was the best! I used the vanilla wafer crust from the KAF Baker's Companion Cookbook. I couldn't believe that I could make something this good! Thank you for such a great recipe!
  • star rating 05/08/2009
  • Kris from Kingman, AZ
  • The best Key Lime Pie I have ever eaten...even those made in Key West!!!
  • star rating 03/27/2009
  • Livingwell from USA
  • Traditional baked Key Lime Pie is my husband's favorite, but I was never a lover until I tried this easy no-bake verison. I have made it using a homemade graham cracker crust, a 9 oz. ready-made graham cracker crust, and a homemade pastry crust; all work well and the filling is excellent in any of them. The only thing I don't use is the optional lime oil. The flavor of the filling is exceptional on its own and I don't think the oil is needed. (And it's one less ingredient to buy because, really, how often would you use it?) We especially like this pie during the hot summer months because it makes such a refreshing dessert. I top servings with a dollop of whipped cream and place one, well drained mandarin orange segment in the middle of that for a more elegant presentation. One tip, make the pie first thing in the morning and let it sit in the refrigerator all day to "set". Like any cheesecake, the flavor and texture improve the longer it sits.
    Thank you for your endorsement and for your suggestions to make this recipe successful as well as beautiful. Irene at KAF
  • star rating 02/08/2009
  • Karen A from MD
  • I've been making this pie for years - it is simple to make and really delicious! Best of all, no raw eggs!
1

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