Authentic Key Lime Pie Recipe

Authentic Key Lime Pie has been a Thanksgiving and Christmas pie staple for along as I can remember along with about 8 different other pies for the holidays Granny would always make.

She was the ultimate pie goddess and her Key Lime Pie just happened to be in my top 3 favorite pies.

I'm sure Granny's love of Key Lime Pie originated during World War II when she was stationed as a Wave with my Granddad in Miami Florida. 

I now make a Authentic Key Lime Pie for myself family every holiday in her memory. It just wouldn't be the holidays without a slice of Key Lime Pie next to the Pumpkin Pie on my plate.

Sadly this pie was demolished in about 2.2 seconds between the 5 of us so I'm looking forward to another slice at Thanksgiving.

Granny would always add a few drops of green food coloring which I choose to omit for the natural color of the limes but if you prefer a green tint to your pie feel free to add a few drops until you achieve your desired color.

I wish she would have lived long enough so I could have asked her for a copy of her Key Lime Pie recipe and how she obtained it. But my recipe for Authentic Key Lime Pie will have to do.

Here's how I make my Authentic Key Lime Pie recipe.

In a large bowl combine  12 whole graham cracker crumbs and 1/4 cup sugar.

Mix until well blended. Add 1/2 cup melted butter and stir until combined.

Press graham cracker mixture evenly across the bottom and up the sides of the pie plate. I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides.

Bake crust in a 375 degree oven for 7 minutes or until lightly brown.

To make Key Lime Pie filling mix together:

• 4 whole Egg Yolks
• 1 teaspoon Key Lime Zest or regular Lime zest if Key Limes aren't available

I prefer mixing the zest into the egg yolk to allow the natural flavor of the zest to be permeate the pie.

Add 14 ounces Sweetened Condensed Milk and mix until well blended.

Add 1/2 cup Freshly Squeezed Key Lime Juice, and stir until well combined.

Key Limes are more floral and a little less tart than regular Persian Limes. If you can't find key limes the persian limes will do, but please don't sacrifice flavor by buying bottled lime juice. Fresh lime juice is a must for Authentic Key Lime Pie and worth the elbow grease.

The key lime pie filling should smell amazing at this point.

Pour Key Lime Filling into Baked Graham Cracker Crust and bake in a 350 degree oven for 15 minutes until set around the edge. 

If you don't like graham cracker crust you could always pre-bake a Flaky Pie Crust or Sour Cream Pie Crust. You could even make a Gluten Free Key Lime Pie recipe by using my Gluten Free Pie Crust Recipe for the crust.

Allow pie to cool completely and refrigerate until cold or preferably overnight to allow pie to set and flavors to develop.

Serve with Homemade Sweetened Whip Cream and let your eye's roll back in your head with every bite! 

We also love these other Pie recipes for Thanksgiving and Christmas:

• Key Lime Cheesecake Crumb Bars (maybe not quite pie but close enough)
• Lemon Meringue Pie with no weep meringue
• Caramel Dutch Apple Pie
• Very Berry Pie
• Strawberry Rhubarb Pie Recipe
• Perfect Chocolate Chip Pie
• Gluten Free Pumpkin Pie with a Dairy Free Option 
• Peanut Butter Pie
• Chocolate Cream Pie
• Banana Pudding Cheesecake

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

Authentic Key Lime Pie Recipe

Authentic Key Lime Pie recipe like Granny use to make is an easy dessert. A favorite Pie for Thanksgiving and Christmas from Serena Bakes Simply From Scratch.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Graham Cracker Crust

• 12 whole Graham Crackers, Crushed
• 1/4 cup Granulated Sugar
• 1/2 cup Butter, Melted

Key Lime Pie Filling

• 4 whole Egg Yolks
• 1 teaspoon Key Lime Zest
• 14 ounces Sweetened Condensed Milk
• 1/2 cup Key Lime Juice, Freshly Squeezed and Seeds Removed
• Lightly Sweetened Whipped Cream For Serving

Instructions

Graham Cracker Crust

1. Preheat oven to 375 degrees.
2. In a large bowl add graham cracker crumbs, and 1/4 cup sugar, mix until well combined. Drizzle in melted butter, and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes, or until light brown. Set aside to cool.

Key Lime Pie

1. Preheat oven to 350 degrees.
2. Mix together egg yolks, and zest, until well combined.
3. Add sweetened condensed milk, and mix, until well blended.
4. Stir in lime juice until well combined.
5. Pour into graham cracker crust, and bake for 15 minutes, until set around the edges.
6. Allow to cool completely, and then refrigerate until cold or overnight.
7. Serve with lightly sweetened whipped cream.

Nutrition Facts

Calories

367.09

Fat

16.84 g

Sat. Fat

9.46 g

Carbs

49.30 g

Fiber

0.68 g

Net carbs

48.62 g

Sugar

38.85 g

Protein

6.50 g

Sodium

231.79 mg

Cholesterol

80.09 mg

Calories are estimated.

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© 2014 Serena Bakes Simply From Scratch

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