In addition to have the goal of sharing more unfussy recipes in the new year ahead, 2020 could also become the year of the make-over to some of my most favorite, most loved, and most often made dishes. Whenever I make a beloved recipe over and over again I find myself making changes to it. Sometimes there are small, subtle tweaks, sometimes a major overhaul happens. Several of my friends have often accused me of holding out on the "real" recipe when in reality I just haven't gotten around to sharing my changes here on the blog. Why would I even mess with cherished, treasured recipe? Is there no such thing as a sacred recipe? This all sounds a bit blasphemous, right? But what if I told you the revised recipe might even be better than the original? So let me ask you this. Would you rather settle for good enough when you could have better than good enough or even great instead? Let that question sink in for just a minute.
The Key Lime Pie recipe shared almost seven years ago is one of the most favorite recipes on the blog. After I first served this pie to two of my friends living in Rhode Island, I believe they are both vying for world record for making this luscious, creamy, tart pie. If anyone is going to gasp when they see this post, it will probably be the two of them. And even though I wasn't present during any of their holiday gatherings, I am willing to bet my original Key Lime Pie recipe was on the menu. For the record, I still love the original version of this pie. I just happen to love this one a little bit more.
For those of you who have made the original Key Lime Pie recipe before you might consider the changes made to the revisited recipe as relatively minor ones. And on the surface they kind of are. It will not be until you have the experience of eating this one will you see there were in fact considerable changes made. Particularly to the graham cracker macadamia nut crust to key lime filling ratio. Think 'less is more'.
One of the issues I sometimes had with the original recipe had everything to do with the graham cracker macadamia nut crust. When I looked at the dessert plates left behind there was almost always big chunks of the crust left behind. Not because it wasn't delicious, but because there was too much of it. Reducing the amount of graham cracker crumbs, macadamia nuts, and butter not only creates a better, even more delicious crust, it creates a much better filling to crust ratio. The focus returns back to where it should be. The key lime filling. The crust compliments rather than competes with the filling.
With regard to the filling none of the ingredients or amounts have changed here. However, how the filling ingredients are blended has. Instead of whisking them all together in a bowl, I found mixing them in a standing mixer fitted with a whisk attachment created an even creamier filling. A small nuance, but one I believe matters.
In the original version, the graham cracker macadamia nut crust was pressed into a tart pan having a removable bottom. One of the biggest complaints about and/or obstacles to making this pie was the tart pan. Not everyone wanted to go out and buy one. The use of 10" springform pan not only removes this obstacle, it makes for a much easier (and possibly more beautiful) serving presentation. More importantly, using the 10" springform pan also creates a most perfect crust to filling to whipped cream filling ratio. Every bite is heavenly.
Pre-baking the crust is a real game changer for this pie. Not only does it deepen the flavor of the crust, the crust remains in tact when the pie is sliced. In fact, hardly any crumbs are left behind when you slice it! Pressing the crust firmly into the pan is equally important in the pre-baking process. Using a flat bottomed cup (like a measuring cup) to press the crust into the pan works beautifully.
Pre-baking the crust for 10 minutes adds time to the overall cooking process, but those ten minutes make a world of difference. Using a 10 inch springform pan didn't change the baking time after the filling was added. It is still 30 to 35 minutes or just until the filling is partially set. Note: I tend to bake closer to the 35 minute mark.
The longer you chill the baked pie, the better it cuts when serving. Personally I like baking the Key Lime Pie the night before and adding the whipped cream on shortly before serving.
I just happen to like using a pastry bag when topping a pie or cake with lightly sweetened whipped cream (remember I have fussy tendencies), but it can be dolloped on and swirled with a spoon. A pastry bag should not be the obstacle preventing anyone from making this pie.
Top the pie with thin slices of a key lime (or a regular lime) and some grated lime zest or top with fresh berries. However, you finish it, it is quite an irresistible pie. And I am going to go so far as to say it's significantly better than any other store-bought, bakery, or restaurant served key lime pie. You really haven't had the best key lime pie until you have tasted this one! And you deserve to have the best!
This Key Lime Pie is a year-round pie. Not one you have to wait seasonly to make or one pigeon-holed as a holiday dessert. Which means anytime you have a craving for a creamy, luscious tart pie having an incredibly scrumptious crust, you can make it. I promise this version will get the same rave reviews you got when you made the first version. Although maybe the gushing will go on even longer. And don't be surprised if some ask for seconds.
Key Lime Pie
Serves 10-14, depending on how you slice it
Updated December 2019
Ingredients
Crust
1/2 cup (2 1/2 ounces or 70g) macadamia nuts, roasted and finely chopped
2 1/2 cups (9 3/4 ounces or 275 g) graham cracker crumbs, preferably freshly crushed graham crackers
2 Tablespoons granulated sugar
8 Tablespoons (1 stick) unsalted butter, melted and slightly cooled
Filling
3 cans (14 ounce size) sweetened condensed milk
1 1/2 cups key lime juice
3 large egg yolks
Topping
2 cups heavy whipping cream
1/2 cup (58 g) confectionary sugar
1 teaspoon vanilla
Sliced key limes or fresh berries for garnish
Optional: Finely grated key lime peel
Directions
Crust
1. Preheat oven to 300 degrees (F). Line a 10" springform pan with parchment paper.
2. In a medium sized bowl, combine the macadamia nuts, graham cracker crumbs, sugar, and melted butter. Mix to combine.
3. Pour into the prepared pan. Press firmly. Crumbs should come up about 1/2 inch the sides of the pan.
4. Bake for 10 minutes. Remove from oven and let cool slightly.
Filling
1. In the bowl of a standing mixer fitted with a whisk attachment, blend the sweetened condensed milk, key lime juice, and egg yolks until smooth and creamy.
2. Pour the filling into the pan with the pre-baked crust.
3. Bake for 30 to 35 minutes or until filling is partially set. Remove from the oven and let cool.
4. Cover the pan with aluminum foil and refrigerate at least 8 hours or overnight.
Topping and Assembly
1. In the bowl of a standing mixer fitted with a whisk attachment, beat whipping cream and vanilla until semi-soft peaks form.
2. Add in the confectionary sugar and beat until firm peaks are formed.
3. Remove the key lime pie from the pan and transfer to a cake plate or round platter.
4. Using a pastry bag fitted with a pastry tube, pipe whipped cream onto the pie. Alternately, drop dollops of the whipped cream onto the pie and swirl using a large spoon.
5. Garnish with thinly sliced limes and freshly grated key lime peel and/or fresh berries.
6. Serve and savor!
Notes: (1) I use the key lime juice made my Nellie and Joe's. (2) Always, always make your own graham cracker crumbs.
Ingredients
Crust
1/2 cup (2 1/2 ounces or 70g) macadamia nuts, roasted and finely chopped
2 1/2 cups (9 3/4 ounces or 275 g) graham cracker crumbs, preferably freshly crushed graham crackers
2 Tablespoons granulated sugar
8 Tablespoons (1 stick) unsalted butter, melted and slightly cooled
Filling
3 cans (14 ounce size) sweetened condensed milk
1 1/2 cups key lime juice
3 large egg yolks
Topping
2 cups heavy whipping cream
1/2 cup (58 g) confectionary sugar
1 teaspoon vanilla
Sliced key limes or fresh berries for garnish
Optional: Finely grated key lime peel
Directions
Crust
1. Preheat oven to 300 degrees (F). Line a 10" springform pan with parchment paper.
2. In a medium sized bowl, combine the macadamia nuts, graham cracker crumbs, sugar, and melted butter. Mix to combine.
3. Pour into the prepared pan. Press firmly. Crumbs should come up about 1/2 inch the sides of the pan.
4. Bake for 10 minutes. Remove from oven and let cool slightly.
Filling
1. In the bowl of a standing mixer fitted with a whisk attachment, blend the sweetened condensed milk, key lime juice, and egg yolks until smooth and creamy.
2. Pour the filling into the pan with the pre-baked crust.
3. Bake for 30 to 35 minutes or until filling is partially set. Remove from the oven and let cool.
4. Cover the pan with aluminum foil and refrigerate at least 8 hours or overnight.
Topping and Assembly
1. In the bowl of a standing mixer fitted with a whisk attachment, beat whipping cream and vanilla until semi-soft peaks form.
2. Add in the confectionary sugar and beat until firm peaks are formed.
3. Remove the key lime pie from the pan and transfer to a cake plate or round platter.
4. Using a pastry bag fitted with a pastry tube, pipe whipped cream onto the pie. Alternately, drop dollops of the whipped cream onto the pie and swirl using a large spoon.
5. Garnish with thinly sliced limes and freshly grated key lime peel and/or fresh berries.
6. Serve and savor!
Notes: (1) I use the key lime juice made my Nellie and Joe's. (2) Always, always make your own graham cracker crumbs.
