Mike’s Key Lime Pie is forever our go-to when we’re craving a zesty slice of key lime pie. It’s the perfect blend of sweet an tart and is easily my favorite pie ever!
Course Dessert
Cuisine American
Keyword Key Lime Pie
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chill Time 4 hourshours
Total Time 20 minutesminutes
Servings 8servings
Calories 380kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
9-inchprepared graham cracker crust(homemade works fantastic too)
Gently mix eggs and condensed milk with a hand mixer.
Continue to beat on LOW while SLOWLY adding lime juice. Mix until juice has been incorporated into the filling.
If the filling seems extra watery, or if you'd like a slightly sweeter pie, add an extra TBSP or two of sweetened condensed milk and mix.
Pour into prepared graham cracker pie crust. If using a homemade crust, bake until golden and cool before adding the custard. If using store-bought, pour it right in.
Bake at 350 F for 10-15 minutes. Mine is typically perfect after 14 minutes. Filling will be wiggly and pale. (should not be browned at all) Allow to cool completely on a cooling rack then transfer to fridge for a minimum of 3/4 hours. May chill overnight if desired.
If making the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip.
After they've had time to chill (approx. 10-15 min) add the heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
Place bowl in fridge until ready to decorate. Pipe onto the pie using a star tip and piping bag or simply serve a dollop of fresh whipped cream on each slice. Thinly sliced lime wedge make a pretty garnish.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!