This delicious Key Lime Pie is a creamy by Martha Stewart, tangy dessert that’s quick and easy to make. With a buttery graham-cracker crust and a fresh whipped cream topping, it’s perfect for any occasion. You can use common ingredients like regular limes if Key limes aren’t available—making this dessert both flexible and irresistible!
Ingredients:
- 1 ½ cups graham-cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar
- ½ cup freshly squeezed Key lime juice
- 1 tablespoon grated Key lime zest, plus more for garnish
- 1 ½ cups heavy cream, chilled
- 1 can (14 ounces) can sweetened condensed milk
- 4 large egg yolks
How To Make Key Lime Pie?
- Preheat oven and make crust: Preheat oven to 375°F (190°C). Combine graham-cracker crumbs, butter, and 3 tablespoons (36g) sugar in a medium bowl; mix well.
- Press crust into pie plate and bake: Press the mixture into a 9-inch (23cm) pie plate to form an even crust. Bake until lightly browned, about 12 minutes. Remove from oven and cool completely on a wire rack.
- Make filling: Lower oven temperature to 325°F (160°C). In a medium bowl, whisk together sweetened condensed milk, egg yolks, Key lime juice, and zest until smooth. Pour the filling into the cooled crust.
- Bake and cool pie: Bake the pie until the center is set but still slightly jiggles when nudged, 15 to 17 minutes. Cool completely on a wire rack.
- Make whipped cream topping: Shortly before serving, whisk together the heavy cream and remaining 2 tablespoons (24g) sugar in an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
- Spoon cream over pie and garnish: Spoon the whipped cream over the cooled pie and garnish with additional Key lime zest. Serve immediately.
Recipe Tips:
- Use fresh Key limes for the best flavor : Freshly squeezed Key lime juice gives a tangier and more authentic taste compared to bottled juice. If you can’t find Key limes, use regular limes as a substitute.
- Cool the crust completely before filling : Let the crust cool fully before adding the filling. This prevents the filling from getting too warm and ruining the texture.
- Don’t overmix the filling : Mix the filling ingredients gently to avoid overworking the egg yolks. Overmixing can cause the filling to be too dense.
- Watch the baking time closely : When baking the pie, make sure the center is set but still wobbly. If it’s overbaked, the filling may crack and lose its smooth texture.
- Chill the pie for better results : After baking, let the pie cool at room temperature, then refrigerate it for a few hours before serving. This helps the flavors meld and makes it easier to slice.
How To Store Leftovers?
- Refrigerate: Let the leftover Key Lime Pie cool to room temperature. Once cooled, cover it tightly and store in the fridge for up to 3 days.
- Freeze: You can freeze Key Lime Pie, but it’s best to freeze only the pie without the whipped cream topping. After freezing, let the pie thaw in the fridge for a few hours before serving. It will stay fresh in the freezer for up to 1 month.
Nutrition Facts
Serving Size: 1 slice (100g)
- Calories: 370
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 290mg
- Potassium: Not listed
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 4g
Check out More Recipes:
- Martha Stewart French Toast
- Martha Stewart Chicken Soup
- Martha Stewart Chicken Pot Pie
- Martha Stewart Banana Pudding
- Martha Stewart French Onion Soup
Martha Stewart Key Lime Pie
Description
This delicious Key Lime Pie is a creamy by Martha Stewart, tangy dessert that’s quick and easy to make. With a buttery graham-cracker crust and a fresh whipped cream topping, it’s perfect for any occasion. You can use common ingredients like regular limes if Key limes aren’t available—making this dessert both flexible and irresistible!
Ingredients
Instructions
- Preheat oven and make crust: Preheat oven to 375°F (190°C). Combine graham-cracker crumbs, butter, and 3 tablespoons (36g) sugar in a medium bowl; mix well.
- Press crust into pie plate and bake: Press the mixture into a 9-inch (23cm) pie plate to form an even crust. Bake until lightly browned, about 12 minutes. Remove from oven and cool completely on a wire rack.
- Make filling: Lower oven temperature to 325°F (160°C). In a medium bowl, whisk together sweetened condensed milk, egg yolks, Key lime juice, and zest until smooth. Pour the filling into the cooled crust.
- Bake and cool pie: Bake the pie until the center is set but still slightly jiggles when nudged, 15 to 17 minutes. Cool completely on a wire rack.
- Make whipped cream topping: Shortly before serving, whisk together the heavy cream and remaining 2 tablespoons (24g) sugar in an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
- Spoon cream over pie and garnish: Spoon the whipped cream over the cooled pie and garnish with additional Key lime zest. Serve immediately.
Notes
- Use fresh Key limes for the best flavor – Freshly squeezed Key lime juice gives a tangier and more authentic taste compared to bottled juice. If you can’t find Key limes, use regular limes as a substitute.
Cool the crust completely before filling – Let the crust cool fully before adding the filling. This prevents the filling from getting too warm and ruining the texture.
Don’t overmix the filling – Mix the filling ingredients gently to avoid overworking the egg yolks. Overmixing can cause the filling to be too dense.
Watch the baking time closely – When baking the pie, make sure the center is set but still wobbly. If it’s overbaked, the filling may crack and lose its smooth texture.
Chill the pie for better results – After baking, let the pie cool at room temperature, then refrigerate it for a few hours before serving. This helps the flavors meld and makes it easier to slice.
Martha Stewart Key Lime Pie