Key Lime Pie


Key lime pie by Edible Reflections

I was in the mood for something tangy so I decided to give Martha Stewart’s key lime pie recipe a try.




Key lime pie by Edible Reflections


Key lime pie by Edible Reflections


Key lime pie by Edible Reflections

It was sooooo good (as you can see from the pictures), that I forgot to take a picture before I sank my teeth into it. So the best that I could do was to take a picture of half the pie. 😉

Original recipe can be found here Key Lime pie


1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled


1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

You can’t beat a four-step recipe. I took this pie to a girlfriend’s house for a get-together lunch. I made it in the morning and it was perfectly fresh for lunch.

I love that this pie not only looked good, but tasted even better. 😃

Enjoy, Bon Appétit, Buen Provecho!

1 Comment

  1. Pingback: Lime pie – What’s better for a friendship? | Edible Reflections

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