key lime pie

Double Crust Key Lime Pie

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This double crust key lime pie is perfect for summer! It’s easy to whip up and delivers the perfect amount of buttery graham cracker crust and a smooth, tart filling.

key lime pie

I love a graham cracker crust. The only problem I have is that I’m usually left wishing there was more of it in a dessert. So when coming up with this recipe, I knew right away I wanted to double crust it. (I probably could have tripled the crust, to be honest.)

You know what else I love? Anything with a tart flavor. Ever since I was a kid, I always loved any type of sour candy. That has definitely followed me into adulthood, which makes me a total sucker for key lime pie. I’m also a sucker for how simple and easy this is to make!

The Goods

Graham crackers: I use the honey variety since I normally have those on hand, but I’m sure this would be great with the cinnamon kind too!

Butter: I know, a whole stick seems like a lot. If you want to try and cut back, start with 6 Tablespoons and add more as needed. I found that I really did need the entire stick to get the crust to hold together propery.

Key lime juice: The star of the show! I found this in the juice aisle of my grocery store. It keeps for a long time in the fridge, so you can get a couple fo these pies out of a single bottle!

Sweetened condensed milk: I’ve tried this with just one can, and the creaminess and richness were not there. Two 14 oz cans are perfect to balance the key lime juice, and get the consistency right.

Lime zest: Optional, but highly encouraged. Look how pretty those green specks are!

key lime pie

Making Key Lime Pie

Make the crust: This can be done in a food processor, or by putting the crackers in a large baggie and crushing them up with a rolling pin (or anything else you can find!)

Making the filling: The great thing about this recipe, is that you don’t have to break out the stand or hand mixers! Just simply whisk everything together by hand.

Bake: The pie should still be slightly jiggly. That’s okay! It will finish setting as it cools.

In my photos, the whipped cream is whipped to stiff peaks and piped using a Wilton 2D tip.

key lime pie

And that’s it! This recipe is crazy easy, I know. I would love to see how your key lime pies turned out! Tag me on instagram @fg_bakes and use the hashtag #forgoodnessbakes

Double Crust Key Lime Pie

Course: DessertDifficulty: Easy
Servings

8

slices
Prep time

2

minutes
Cooking time

25

minutes
Resting Time

1

Hour
Chilling Time

1

Hour

This key lime pie is perfect for summer! It’s easy to whip up and delivers the perfect amount of buttery graham cracker crust and a smooth, tart filling.

Ingredients

  • Graham Cracker Crust
  • 1-1½ cup graham cracker crumbs (about 12 whole crackers)*

  • ⅓ cup (67 g) granulated sugar

  • 8 Tbsp (4 oz/1 stick) unsalted butter, melted

  • Pinch of salt

  • Pie Filling
  • 1 cup (8 oz) key lime juice, room temperature

  • 18 oz sweetened condensed milk

  • 4 egg yolks, room temperature

  • Zest of 1 lime (optional)*

  • 1 cup cold whipping cream + 3 Tbsp powdered sugar (optional)*

Directions

  • Preheat oven to 350°F. Have a glass 9 inch pie plate ready (no need to grease).
  • Make The Graham Cracker Crust
  • Place graham crackers and sugar into a food processor and pulse until they are fine crumbs. (This can also be done by placing the graham crackers in a large baggie and crushing with a rolling pin). Pour in melted butter and pinch of salt. Mix until butter is evenly distributed and the mixture resembles wet sand.
  • Pour mixture into pie plate. Press and pack into the pie plate in an even layer. Use the bottom of a glass or measuring cup to help get it into the edges and up the sides.
  • Bake for 8-10 minutes. Remove from oven and allow to cool for 10 minutes, leaving the oven on.
  • Make the Pie Filling
  • In a large bowl, whisk together all filling ingredients except for lime zest until smooth. Gently stir in lime zest, if using.
  • Pour filling into slightly cooled crust. Bake for 15-20 minutes, until the filling is still slightly jiggly. It will continue to set as it cools.
  • Place pie on a cooling rack and let it come to room temperature, about 1 hour. Chill for at least 1 hour.
  • Whipped Cream
  • Before serving, place 1 cup of cold whipped cream in to the bowl of a stand mixer with the whisk attachment. (A hand mixer works too). Whisk on medium high speed until air begins to get incorporated. Stop mixer, add powdered sugar, then gradually increase the speed of the mixer back up until the cream reaches stiff peaks. Decorate and serve as desired.

Notes

  • Graham Crackers: I used honey graham crackers since I normally have those on hand, but feel free to try this with the cinnamon variety as well!
  • Lime Zest: I love the extra touch of citrus without the tartness, and I love the look of the zest throughout the pie. But this is totally optional! It won’t change the flavor drastically if you leave it out.
  • Whipped Cream: Make sure this is cold! I even put my whisk attachment in the fridge for a few minutes before whipping as well. If you want to add vanilla to your whipped cream, add it at the same time you add the powdered sugar. In my photos, I piped the whipped cream using a Wilton 2D tip.

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