It’s sweet, it’s tart, it’s creamy, buttery, fresh AND flaky. I mean, seriously. This Key Lime Pie is EVERYTHING.
I never knew the absolute bliss of biting into a perfect key lime pie until I moved to Florida. Every summer our backyard is overflowing with fresh key limes from our favorite little tree.
And while I love mojitos as much as the next gal (check out these Fiery Ginger Beer Mojitos!), I can only make so many. So what the heck to do with SO MUCH extra flavor-packed citrus?
You guessed it. This Mouth-Watering Key Lime Pie.
Key Lime Pie Tips and Tricks
The Limes Are KEY
You see what I did there?
There is a difference between limes and key limes. Key lime juice is actually more tart than the juice of regular limes, so it’s important to take that into consideration here.
Green tip: Growing your own citrus is a delicious way to reduce your environmental footprint. Homegrown herbs have zero associated food miles, no pesky plastic packaging, and are free of damaging fertilizers and chemicals. Of course, not everyone lives in the right climate for key limes, but check what plants will thrive in your area!
This recipe calls for 1/2 cup of key lime juice, so if you’re using classic lime juice, you may need to add a little extra.
1/2 cup is already A LOT of juice. A LOT, A LOT. I’m talking, my kitchen looked like a key lime graveyard when I was done squeezing that fresh juice, ALOT.
But it’s important to perfectly balance that tart and the sweet. The solution is to taste your pie filling before adding it to your crust.
This means you’ll have to add your egg yolks last, after you’ve had a chance to taste your mixture. Keep some extra lime juice on hand in case it’s a little too sweet.
It’s All About That Base
Equally as important as your velvety filling is the perfect crust to compliment it.
This is my go-to foolproof graham cracker crust (the same one I use for these Chocolate Covered Cheesecake Bites) and it is an epic mix of buttery, flaky, not-too-sweet crust with a pinch of salt to round it out.
The easiest way to achieve the perfect base is just to throw all your ingredients into a blender or food processor until it becomes a sand-like texture, press it into a pie tin, and bake it for a quick 8 minutes.
Well, second easiest. Of course you could always buy a pre-made graham cracker crust for a quick, no-fuss pie. This is a no judgement zone.