NFT: Best Key Lime Pie Recipe?

and I've never tried the recipe, but you usually can't go wrong with a recipe from America's Test Kitchen:

Lime Filling
4 teaspoons grated lime zest
½ cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
11 graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Whipped Cream Topping
¾ cup heavy cream
¼ cup confectioners' sugar
½ lime, sliced paper thin and dipped in sugar (optional)


BEFORE YOU BEGIN
If you prefer a meringue topping, follow the instructions in “No-Weep Lemon Meringue Pie” in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more.

1
INSTRUCTIONS
For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

2
For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

4
For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

is rated at 4.5, good, but not exceptional

Big fan of America's Test Kitchen. Thanks for posting!

So I opt for the refreshing/tart variety.

3 ingredients:
1/2 cup key lime juice
1 can condensed milk
1 container cool whip

Mix the key lime and milk together. After, fold in the cool whip. Pour it all into your crust of choice. Freeze for a couple hours.

ordinary limes and key lime pie is better when key limes are used.

I don't know where this one came from but it's a treasure in the family.

4 Egg Yolks
14oz can sweetened condensed milk
3/4 cup fresh lime juice (preferably key limes)
2 1/2 tsp lime zest
1 graham cracker crust (prefer homemade which is easy)
1 cup heavy cream
4 Tb. Sugar

Beat the egg yolks well until they are a pale yellow and the consistency thickens (if you don't do this properly it won't hold together and run like soup). Then add the milk, lime juice and 1 1/2 tsp of lime zest. Let it sit a few minutes then pour into the pie shell. Bake in 350 degree oven for 10 mins. cool to room temp then refrigerate (overnight works well but I try to leave at least 4-5 hours for it to set in the fridge). Leave it in the fridge til you're ready to serve. Prior white the cream and sugar together and add to the top of the pie. garnish with the remaining zest and serve.

If you try this none will ever be the same. good luck

just google for it and you've hit jackpot.

In comment 14502349 uncledave said:

Quote:

I don't know where this one came from but it's a treasure in the family. 4 Egg Yolks 14oz can sweetened condensed milk 3/4 cup fresh lime juice (preferably key limes) 2 1/2 tsp lime zest 1 graham cracker crust (prefer homemade which is easy) 1 cup heavy cream 4 Tb. Sugar Beat the egg yolks well until they are a pale yellow and the consistency thickens (if you don't do this properly it won't hold together and run like soup). Then add the milk, lime juice and 1 1/2 tsp of lime zest. Let it sit a few minutes then pour into the pie shell. Bake in 350 degree oven for 10 mins. cool to room temp then refrigerate (overnight works well but I try to leave at least 4-5 hours for it to set in the fridge). Leave it in the fridge til you're ready to serve. Prior white the cream and sugar together and add to the top of the pie. garnish with the remaining zest and serve. If you try this none will ever be the same. good luck

It's the same recipe as ATK, but with a little more lime juice

In comment 14502284 Jim in Fairfax said:

Quote:

I second this, great recipe

All these recipes seem about the same imo.

Anyone else?

TIA

Lots of good recipes in there - there's one for banana stuffed chicken breasts that is my wife's favorite dish that I make. The key lime pie recipe is very similar to uncledave's and is excellent. There is also a section with a bunch of other key lime desserts including this delicious tart. The recipe calls for a pastry crust but I've made it with a Graham crust and it was fine.

One cup fresh key lime juice
1.5 cups sugar
4 tbsp unsalted butter
7 eggs

Combine juice, sugar and butter in a saucepan and cook over low heat, stirring occasionally until the sugar dissolves. Do not let it boil. Beat the eggs well. Pour the lime mixture into the bowl with the eggs very slowly, stirring constantly to prevent curdling. When they're completely mixed, return to the saucepan and continue on low heat, stirring constantly, until it's thick enough to coat the spoon. Remove from heat, keep stirring while it cools. Pour into the crust and refrigerate at least 30 mins.

In comment 14502845 Greg from LI said:

Quote:

Lots of good recipes in there - there's one for banana stuffed chicken breasts that is my wife's favorite dish that I make. The key lime pie recipe is very similar to uncledave's and is excellent. There is also a section with a bunch of other key lime desserts including this delicious tart. The recipe calls for a pastry crust but I've made it with a Graham crust and it was fine. One cup fresh key lime juice 1.5 cups sugar 4 tbsp unsalted butter 7 eggs Combine juice, sugar and butter in a saucepan and cook over low heat, stirring occasionally until the sugar dissolves. Do not let it boil. Beat the eggs well. Pour the lime mixture into the bowl with the eggs very slowly, stirring constantly to prevent curdling. When they're completely mixed, return to the saucepan and continue on low heat, stirring constantly, until it's thick enough to coat the spoon. Remove from heat, keep stirring while it cools. Pour into the crust and refrigerate at least 30 mins.

Whole eggs, not just yolks?

in my view...

I made ina's recipe and it was WAY too tart due to (I think) the key lime zest. Really awful.

Unless it was the fresh key limes.

I'm going to try again and may skip the zest all together.

FYI Nellie and Joes recipe does not call for lime zest.

Any other recipes/recommendations would be greatly appreciated.

That may explain why your pie was too tart.

Key Limes? More Like Key LIES - ( New Window )

In comment 14508275 Jim in Fairfax said:

Quote:

That may explain why your pie was too tart. Key Limes? More Like Key LIES - ( New Window )

Thanks Jim!

Good info!

Should I use key limes, regular limes or just use the bottled Nellie and Joe's lime juice?

After reading that article I'm tending to believe that it's the fresh key limes themselves and not the zest.

TIA

Ina Garten's recipe calls for regular limes and I used key limes so that's prolly the difference.

:puzzled:

I think I'm just going to use the Nellie and Joe's and skip the fresh key lime juice.

Thanks everyone for all your help.

In comment 14508275 Jim in Fairfax said:

Quote:

That may explain why your pie was too tart. Key Limes? More Like Key LIES - ( New Window )

I made the pie recipe that's on the back of the bottle of Nellie's and Joe's Key Lime Juice and it turned out amazing!

Thanks again to everyone!