Key lime pie is a creamy, tangy dessert made with fresh key lime juice, sweetened condensed milk, and a buttery graham cracker crust, often topped with whipped cream or meringue.
Key Lime Pie
Rated 5.0 stars by 1 users
Category
Dessert
Servings
12
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
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2 cups vanilla wafer crumbs
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2 tablespoon granulated sugar
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5 tablespoons butter, melted
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8 oz. Cream cheese, softened
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2 eggs
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2 egg whites
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14 oz can sweetened condensed milk
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¾ cup Coco Lopez (cream of coconut)
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¾ cup key lime juice, freshly squeezed or 7-8 regular limes, juiced
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1 cup heaving whipping cream
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2 tablespoons powdered sugar
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1 tablespoon vanilla instant pudding (to stabilize the cream)
Pie Crust
Pie Filling
Whipped Cream Topping
Directions
Prepare pie crust
Preheat oven to 350 degrees.
In a bowl, combine wafer crumbs, sugar and melted butter. Stir to combine and press into a pie pan. Bake in 350 degree oven for 10 minutes. Remove and set aside to cool.
Prepare pie filling
In a medium bowl, beat cream cheese until smooth. Add eggs one at a time and then egg whites, beating well after each addition. Beat in sweetened condensed milk, coco Lopez and lime juice, adding one ingredient at a time.
Reduce oven to 325 degrees.
Pour mixture into pre-baked pie crust. Return to the oven and bake for 30-40 minutes or until the center is set. It will jiggle slightly. Allow to cool before refrigerating so the pie does not crack down the middle.
For the whipped cream topping
In a large bowl, add the whipping cream, sugar and vanilla pudding. Beat mixture until stiff peaks form.
Put the whipped cream mixture into a piping bag and decorate your chilled pie. Top with grated lime zest.
Refrigerate leftover pie.
Recipe Note
Note: I often find Coco Lopez or coconut cream in the alcohol isle at the grocery store with all the mixers.
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