I ate all the top rated Key Lime Pies in Key West and finding the best was easy. I'm recreating it at home so you can too and this is the world’s best key lime pie recipe!
Hi I’m Amy and welcome to give it a go bakes. I found the perfect blend of sweet, tart, creamy and crunchy to give you the ultimate key lime pie recipe. I visited 4 of the top ranked Key West key lime pie shops including Kermit’s, Matheson’s, Banana Cafe and Blue Heaven. All of them have a different take on their key lime pies and all unique in different ways. I’m giving you my key lime pie reviews for the best key lime pie in florida. The best key lime pie isn’t impossible to make, it’s actually quite simple!
Check out this video if you love key lime flavor and want 3 more ways to use it that does not involve pie: Coming soon!
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World’s Greatest Key Lime Pie Recipe:
2 sleeves graham crackers (approx 18 full “sheets”)
½ cup or 1 stick (8 tbsp) unsalted butter, melted
6 large egg yolks
1 can (14 oz) sweetened condensed milk
½ cup (4 oz) key lime juice (can buy Kermit’s online or find key lime juice in the store. Use regular lime juice if you can’t find key lime specifically)
1 cup (8 oz) + ½ cup (4oz) heavy whipping cream
Directions:
For the crust:
Preheat the oven to 350 degrees F.
In a blender/food processor (or a gallon size bag) crush all graham crackers into fine crumbs. Place in 9 inch pie pan.
Add melted butter and combine until it all looks like wet sand.
Using your hand and/or a cup or bowl, press the crumbs down to pack it into the pie pan. Go up the sides using your fingers and press evenly through out the pie all the way up the sides of the pie plate.
Bake the pie shell for 10 minutes. Place on counter to cool when finished.
For the filling:
Turn oven to 325 degrees F.
Separate 6 eggs putting the yolks in a large bowl and save the whites for another use. Whisk the yolks together.
Whisk in the can of sweetened condensed milk until fully incorporated.
Add in the key lime juice and whisk, you should see the mixture start to thicken up.
Add ½ cup (4 oz) of the heavy cream and whisk until incorporated.
Pour into your graham cracker pie shell and bake for 15 minutes.
Let pie cool on counter for 15 minutes then place it into the fridge to cool down completely. (You may need to put a hot pad in the fridge in case your pie plate is still warm.) Mine took about 1 hour to cool completely.
For best results cover the pie with saran wrap and leave in the fridge over night.
For the topping:
In a stand mixer or hand mixer, pour 1 cup (8oz) heavy whipping cream into the bowl.
Using the whisk attachment, whisk on high until stiff peaks form. (this should look like puffy little clouds) When you pull up the whisk, no whipped cream should fall off. This can take anywhere from 3-4 minutes depending on your machine.
Spread evenly over the pie, creating a design if desired.
*optional* zest 2 tsp of a lime over the top of the whipped cream.
Slice and enjoy!
This mostly follows the key lime pie recipe from Kermit’s key lime pie shop, but I’ve added a couple of different things to it to make it the best and my own recipe.
#keylimepie #worldsgreatest #keylime #kermits
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