How to make The Wicked AWESOME Key Lime Pie
How to make The BEST Key Lime Pie – YES – You need the Key Limes. No – You can not cheat. This recipe is not for cheaters and it is not for the lazy. There is a lot of zesting of those little suckers and a lot of squeezing. Hard work and lime zest go into this pie… that’s why it’s the BEST. If this is not you… that’s ok! Be sure to google EASY Key Lime Pie and make that one. I’m kidding it’s not that hard!
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Jump to RecipePrepping for your Wicked Awesome Key Lime Pie
We are preppers in this house. Not a fan of last minute scrambling. Sometimes you can’t avoid the scramble… but we try to stay ahead of it as best we can. Prior to your pie day make sure you have everything you need and prep as much as you can. Personally, I like to get out all supplies, measure out what I can and put it all on a tray on the counter so I can bang out the recipe as soon as I am ready. This pie is served chilled, so it is best to make in advance.
Key Limes are NOT the same as Limes. They can be tough to find from time to time, try a “Fancy” health food market they might have them.
Full list if Ingredients in the recipe below in the recipe card.
- Zester – We have more than one, so multiple people can zest. The zest is best fresh so I do not zest in advance. Need one…. click here
- Eggs – You will need to separate these – do you have a separator? If not here is a link to an adorable one…. click here
- Graham Crackers – You will need a chopper for these… click here
- Small Juicer for the limes – click here
ZESTING AND JUICING THE KEY LIMES
This is the most time consuming part of the pie. Teach the children how to do it and get it done first. It goes faster if you have 2 zesters – usually The Boy quits!
MAKING THE KEY LIME PIE FILLING
Other than the Key Limes, this filling is VERY simple. Whisk the sweetened condensed milk, egg yolks, key limes juice and then the zest. Set aside and let it thicken while you handle the crust.
KEY LIME PIE CRUST
The crust has several parts…. and making it opposed to dumping it in a done shell makes all the difference.
- Make the crust
- Bake the crust
- Cool the crust
- Fill the crust
- Bake the crust again
Crumble the crackers. Using a fork stir together the crumbs, sugar, and butter. Then dump them into the pie plate (9-inches). Then evenly spread and press the cracker mixture onto the bottom as well as up the sides. This will be a bit crumbly, but it is ok, we will be baking it before we add the filling.
Bake the empty pie in the oven – center – for 10 minutes. Take it out, let it cool. Leave the oven on.
BAKE THE WICKED AWESOME KEY LIME PIE
After the crust has cooled. Give the filling another good whisk or two and then pour the filling into the pie shell. Place the pie in the oven, center rack. Cook for about 15 minutes, basically until the center is set. Firm, but still has a little jiggle.
WAIT FOR IT
Now comes the hard part, waiting. When the pie comes out of the oven it needs to cool on the counter, on a rack until it is room temperature. Fridge it! After it is room temperature put it in the fridge to chill out for at least 3 hours! Plastic wrap the top of the pie to keep it fresh.
SERVING YOUR WICKED AWESOME KEY LIME PIE
This is where people start to argue about what goes on top of a Key Lime Pie. This is not a traditional Key Lime Pie because it has cool whip and mini chocolate chips…. which make it… “WICKED AWESOME!”
How to make The WICKED Awesome Key Lime Pie
Ingredients
- 2 cups Graham Crackers – Crumbs – 14 or so crackers We prefer Cinnamon Grahams
- 1/3 cup Brown Sugar
- 1/2 cup Butter – unsalted – melted
- 1 can Sweetened Condensed Milk – 14oz
- 4 yolks Eggs – we need the yolks
- 1/2 cup Key Lime Juice
- 4 teaspoons Key Lime Zest
Instructions
- Zest the Key Limes
- Squeeze the Key Limes
MAKE THE KEY LIME FILLING
- Whisk together the condensed milk, 4 egg yolks, Key Lime juice and the zest – set aside and let it thicken.
MAKE THE CRUST
- Crumble the crackers. Using a fork stir together the crumbs, sugar, and butter. Then dump them into the pie plate (9-inches). Then evenly spread and press the cracker mixture onto the bottom as well as up the sides. This will be a bit crumbly, but it is ok, we will be baking it before we add the filling.
- Bake the empty pie in the oven – center – for 10 minutes. Take it out, let it cool. Leave the oven on
BAKING THE PIE
- After the crust has cooled. Give the filling another good whisk or two and then pour the filling into the pie shell. Place the pie in the oven, center rack. Cook for about 15 minutes, basically until the center is set. Firm, but still has a little jiggle.
WAIT FOR IT…
- Now comes the hard part, waiting. When the pie comes out of the oven it needs to cool on the counter, on a rack until it is room temperature. Fridge it! After it is room temperature put it in the fridge to chill out for at least 3 hours! Plastic wrap the top of the pie to keep it fresh.
TOPPINGS FOR THE KEY LIME PIE
- This is where people start to argue about what goes on top of a Key Lime Pie. This is not a traditional Key Lime Pie because it has cool whip and mini chocolate chips…. which make it… "WICKED AWESOME!"
ENJOY!
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