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Ina Garten Key Lime Pie Recipe

Ina Garten Key Lime Pie Recipe

Try this Ina Garten Key Lime Pie Recipe. It is the best way to enjoy a cool and creamy custard inside a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 450 kcal

Ingredients
  

  • 1 1/2 cups of graham cracker crumbs.
  • 1/2 cup of granulated sugar.
  • 6 tablespoons of unsalted butter melted.
  • 6 large egg yolks at room temperature.
  • 1/4 cup of granulated sugar for the filling.
  • 2 cans 14 ounces each of sweetened condensed milk.
  • 1 cup of fresh Key lime juice or regular lime juice.
  • 1 tablespoon of grated lime zest.
  • 1 cup of heavy cream chilled (for topping).
  • 2 tablespoons of powdered sugar for topping.

Instructions
 

Prep the Crust

  • Heat your oven to 350°F. Mix the crumbs, sugar, and melted butter. Press into the pie plate.

Bake the Base

  • Bake the crust for 10 minutes until it is lightly browned and smells nutty. Let it cool.

Whip the Yolks

  • In the large bowl, beat the egg yolks and sugar for 5 minutes until they are thick and pale.

Add the Milk

  • Slowly whisk in the sweetened condensed milk until the mixture is very smooth.

Stir in the Lime

  • Add the Key lime juice and the fresh zest. The acid will begin to thicken the custard.

Fill the Pie

  • Pour the lime mixture into the cooled crust. Smooth the top with a spatula.

Bake the Filling

  • Bake for 15 minutes. The center should still have a very slight jiggle when moved.

Chill and Top

  • Let the pie cool, then refrigerate for 8 hours. Top with whipped heavy cream before serving.

Notes

  • Use fresh juice. Bottled lime juice can be bitter; fresh Key limes provide the best floral aroma.
  • Don't overbake. If the top starts to brown, the custard will lose its signature silky texture.
  • Zest before juicing. It is much easier to grate the skin while the lime is still firm and whole.
  • Chill thoroughly. Setting the pie in the fridge for at least 8 hours is the secret to a clean slice.
  • Whip to stiff peaks. Make sure your heavy cream is very cold so it stays fluffy on top of the pie.
  • Press firmly. Use the bottom of a measuring cup to pack the crumbs tightly into the pie plate.
Keyword Ina Garten Key Lime Pie Recipe