Best-Ever Key Lime Pie

Photo by: K. Henriques

I’ve made Key Lime Pie before, but never fully from scratch. So I was really excited when I ran across this recipe that not only made a graham cracker crust from scratch, but also skipped the Key Lime juice as an ingredient and used fresh limes. . I was a little nervous about the fact that the pie had no eggs and used normal limes rather than Key Limes. However, I read all of the commentary on this recipe’s website and those concerns were addressed so I figured I’d give it a try anyway. Despite feeling like you’re doing more by making your own crust and juicing limes, this recipe is really easy and is broken into three parts.

While it is super easy to just grab a pre-made graham cracker crust I think it’s worth it to take a few minutes to do it yourself. I took a chunk of graham crackers, put them in a zip lock bag, and then took out any stress by hitting the crackers with the flat side of a meat tenderizer hammer (my go to for this kind of thing). You mix the other two ingredients, pour into the pie dish, then just use the bottom of a measuring cup to flatten.

The filling is easy as well and about the same effort as you would put into a standard Key Lime Pie recipe that uses Key Lime juice. It took a few minutes to juice all the limes but we’re talking minutes so hopefully you’ll find it’s worth it. Because there were no eggs in this recipe I tasted a bit of the filling and found it had a nice lime flavor and the Greek yogurt really added a nice tanginess.

The last step is the whipped topping and honestly that’s one of my favorite things to do. It’s just fun to see a liquid turn into billowy whipped topping within a few minutes. It looked beautiful on the pie and I decided to get our mandolin out to slice the limes since I knew I wouldn’t be able to slice them thin enough without potentially chopping off a finger or something.

My family helped eat this pie and they all gave it a thumbs up. It has the flavor of key lime pie without the bite, which we all found to be a good thing. It formed up nicely and while the crust was a little crumbly it was delicious. Definitely a pie I’ll make again!

Baking Ease10
Time Spent10

Recipe Used: Once Upon a Chef

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