Classic Key Lime Pie recipe! Sweet, tart, puckery goodness. | thesugarcoatedcottage.com
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5 from 2 votes

Classic Key Lime Pie

Classic Key Lime Pie. Sweet, tart and puckery.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: Pie
Servings: 1 9 inch pie
Author: Stacey Thimmes - The Sugar Coated Cottage

Ingredients

  • CRUST:
  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter cut into small pieces
  • 1/4 cup ice water more if needed
  • FILLING:
  • 4 egg yolks
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup key lime juice
  • TOPPING:
  • 1/2 cup heavy whipping cream
  • 1/2 Tbsp sugar

Instructions

  • PIE CRUST:
  • Add flour and salt to food processor
  • Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
  • Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
  • Empty onto a large piece of plastic wrap, press together to form a dough ball.
  • Chill for at least an hour.
  • When ready roll out disk onto a floured surface, must be about 1/8 inch thick and fit in 9 inch pie plate. Place rolled out disk in the 9 inch pie plate.
  • Line pie crust with aluminum foil and fill with dry beans, dry rice or pie beads.
  • Bake 20-25 minutes, until baked and golden brown.
  • Let cool 5 minutes, remove foil and beans/rice/beads.
  • Reduce oven temp to 350 degrees F.
  • FILLING:
  • In medium bowl whisk egg yolks, sweetened condensed milk together.
  • Add in the key lime juice, whisk completely.
  • Pour into baked pie shell.
  • Bake 15 minutes (at 350 degrees F).
  • Let cool 30 minutes and then refrigerate over night (8 hours minimum).
  • NOTE: DO NOT LAY SARAN WRAP ON THE PIE FILLING, IT WILL STICK.
  • WHIPPED CREAM:
  • In large bowl of mixer which the cream and sugar until light and fluffy.
  • Transfer to piping bag and pipe design of choice onto pie or just spread it over the top of pie.