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Key Lime Pie (Better Than Rib Cage)

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“This is my version of a key lime pie, it is traditional, no tweaks and nothing like zest thrown in! I make it with real eggs, real sugar and real milk -- so expect real calories. I always top with home-made whipped cream. I will put what I use to make it at the bottom, but I have never measured it so I can't help there :( . And I use plain white sugar instead of confectioners sugar (I had never even heard of canfectioners sugar in whipped cream until I joined here!) Also, it is very important to use key-lime juice. I have subbed regular in a pinch but it's not a fresh tasting.”
READY IN:
30mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. CRUST:
  3. Combine graham cracker crumbs, melted butter and sugar until crumbly.
  4. Press this mixture into a pie plate, put in freezer to chill about 15 minutes.
  5. Bake pie crust between 5-10 minutes depending on your oven until crisp and crumbly. Take out and cool completely.
  6. FILLING:.
  7. Combine egg yolks, milk and juice in a large bowl.
  8. Hand whisk until smooth.
  9. Dump into prepared pie crust.
  10. Bake 8-10 minutes at 350*F
  11. Check and make sure pie is set; if not cook longer.
  12. WHIPPED CREAM:.
  13. In a mixing bowl combine whipped cream (about 1 cup).
  14. and.
  15. white sugar to your liking (I usually dump it in and I imagine I use somewhere between 1/4 cup and 1/3 cup).
  16. Mix on high speed with a hand mixer until stiff peaks form, be careful not to over beat and end up with butter!

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