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<\/p>\nThe best key lime pie outside of the Florida Keys! A graham cracker crust holds a baked creamy filling with lime juice, egg yolks and sweetened condensed milk. It\u2019s garnished with dollops of whipped cream, lime zest and lime slices. Easy to make, pleasantly sweet and tart, it\u2019s absolutely irresistible.<\/p>\n
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Key Lime Pie is typically an American dessert from the Florida Keys and we Canadians love it over here too! Every time my husband and I traveled to Florida we would find key lime pie on dessert menus and always ordered it. I thought it was high time I figured out how to make my own version at home.<\/p>\n
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The cool, creamy lime filling is smooth and luscious with a sweet and tart pucker that balances with the whipped cream. The refreshing vibe and taste makes it easy to fall in love with this dessert. It\u2019s perfect for summer barbecues or pot lucks.<\/p>\n
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You\u2019ll be surprised how easy it is to assemble this key lime pie with just eight ingredients, and that includes the garnish! You\u2019ll need at least four to five limes to make this pie.<\/p>\n
The pie needs to be prepared in stages as cooling and chilling time is required.<\/p>\n
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Once the baked pie has chilled in the refrigerator for at least 2 to 3 hours, you\u2019ll be ready for the next steps.<\/p>\n
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Key limes are hard to come by in Canada. I make this pie with regular limes (also known as Persian limes) and got great results. If you can locate\u00a0key limes, by all means use them. You\u2019ll need triple the amount of key limes as key limes are very small and yield less juice.<\/p>\n
You\u2019d expect key lime pie to be bright green, but it\u2019s actually closer to a pale yellow colour. The egg yolks are what give the filling the yellow tinge. Lime juice barely has a hint of green and is not enough to change the colour of the filling. However, the specks of lime zest and lime slices are just enough to give the pie a pop of green colour.<\/p>\n
You can freeze egg whites and then decide what to do with them later. Place them in an airtight container and label how many whites are in it, then pop them in the freezer for up to three months! Here are some things you can make with egg whites: egg white omelette, pavlova, angel food cake, meringue topping for lemon pie or macaroon cookies.<\/p>\n
You can make the pie up to one day ahead and keep it refrigerated, uncovered. Serve the pie cold and store any leftovers in the refrigerator where they will keep for 2 -3 days.<\/p>\n
Yes you can freeze the pie but I suggest you freeze it without the lime zest and sliced lime garnish. Add those garnishes to the pie once it has thawed. Thaw the pie uncovered in refrigerator overnight and keep it refrigerated until needed; garnish with lime zest and lime slices once thawed.<\/p>\n
If you use the recommended baking temperature and the baking time range given, the filling should bake perfectly within that time. To know when it\u2019s done, the filling should just be set, but not jiggly; it will set further when refrigerated.<\/p>\n
That\u2019s no problem! You can easily pile the whipped cream topping over the pie with a spatula, then add the lime zest and lime slices for garnish.<\/p>\n
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Whip up this key lime pie and share it with your family and friends. Enjoy!<\/p>\n
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