Pioneer Woman Key Lime Pie Recipe

This easy Pioneer Woman Key Lime Pie is a creamy, zesty dessert perfect for any occasion. With a buttery graham cracker crust and a tangy lime filling, it’s quick to make using simple, everyday ingredients. Top it with fresh whipped cream for a luscious treat that’s both refreshing and indulgent,ideal for summer gatherings or a sweet weeknight delight!

Ingredients Needed

For the Crust:

• 12 full sheets graham crackers
• 2 tablespoons granulated sugar
• 6 tablespoons salted butter, melted

For the Filling:

• 2 large egg yolks
• 1 (14-oz.) can sweetened condensed milk
• 1/2 cup bottled Key lime juice
• 1 tablespoon grated lime zest (from about 2 limes), plus more for garnish

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar

How To Make Key Lime Pie Recipe

1. Preheat and prepare the crust: Preheat the oven to 350°F (175°C). Blitz graham crackers/digestive biscuits and sugar in a food processor to fine crumbs. Add melted butter and pulse until crumbs stick together. Press the mixture into a 9-inch (23cm) pie plate and bake for 10 minutes. Cool for 10 minutes.
2. Mix the filling: In a medium bowl, whisk together egg yolks, condensed milk, Key lime juice, and lime zest until smooth. Pour the mixture into the crust.
3. Bake the pie: Bake for 15 minutes, until the center is set but slightly jiggly. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 1 hour.
4. Whip the topping and serve: Beat heavy cream/double cream with powdered/icing sugar until soft peaks form. Spread over the chilled pie and garnish with lime zest.

Recipe Tips

• Use fresh lime zest: Freshly grated lime zest gives the pie a strong, tangy flavor. Avoid bottled zest for the best results.
• Let the crust cool slightly: After baking the crust, let it cool for about 10 minutes before adding the filling to keep the layers neat.
• Don’t overbake the filling: Bake until the center is just set but still jiggles slightly. Overbaking can make the texture too firm.
• Chill thoroughly: Refrigerate the pie for at least 1 hour before serving. This helps the filling set properly and enhances the flavor.
• Whip the cream just right: Beat the cream until soft peaks form—overbeating will make it too stiff, and underbeating won’t hold its shape.

How To Store Leftovers

• Refrigerate: Cover leftovers key lime pie well with plastic wrap or foil, and refrigerate for up to 3 days.
• Freeze: Wrap leftovers key lime pie tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (based on 8 servings per pie)

• Calories: 350
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 200mg
• Potassium: 80mg
• Total Carbohydrate: 40g
• Dietary Fiber:1g
• Sugars: 30g
• Protein: 5g

More Pioneer Woman Recipes:

• Pioneer Woman Kiwi Lime Pie Recipe
• Pioneer Woman Mississippi Mud Pie Recipe
• Pioneer Woman German Chocolate Pie Recipe
• Pioneer Woman Double Chocolate Pie
• Pioneer Woman Chocolate Pie Recipe