Are you ready to transport your taste buds to the sunny shores of Key West? This Cook's Illustrated Key Lime Pie recipe is not your average pie; it's a revelation. Forget the overly sweet, gummy versions you might have encountered. This recipe delivers the perfect balance of tart and sweet, with a creamy, dreamy filling and a buttery, melt-in-your-mouth crust. It’s a surprisingly easy recipe, perfect for both weeknight dinners and special occasions. Whether you're a seasoned baker or a kitchen novice looking for delicious and easy recipes, this recipe is a must-try. Get ready to experience the best key lime pie you'll ever taste!
Ingredients:
For the Crust:
- 1 ½ cups (6 ounces) graham cracker crumbs
- ¼ cup (½ stick) unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup Key lime juice (about 8-10 limes) – Freshly squeezed is best!
- 2 large eggs
- 1 teaspoon lime zest
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch pie plate. Use the bottom of a measuring cup to ensure an even crust.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
Make the Filling:
- In a large bowl, whisk together sweetened condensed milk, Key lime juice, eggs, and lime zest until smooth. Make sure there are no lumps.
- Pour the filling into the cooled crust.
- Place the pie in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the pie plate (this creates a water bath, preventing cracking).
- Bake in a preheated oven at 325°F (165°C) for 15-20 minutes, or until the filling is just set around the edges but still slightly jiggly in the center.
- Remove the pie from the water bath and let cool completely on a wire rack. This is crucial for a smooth, creamy texture.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
Tips for the Best Key Lime Pie:
- Freshly squeezed lime juice is key: Bottled lime juice often lacks the vibrant flavor of fresh juice. It's worth the extra effort to squeeze your own limes for the best result.
- Don't overbake: Overbaking can lead to a cracked crust and a rubbery filling. A slight jiggle in the center is okay.
- Patience is a virtue: Allow the pie to cool completely before refrigerating. This prevents cracks and ensures a smooth, creamy texture.
- Garnish beautifully: Top your finished pie with whipped cream, lime zest, or even candied lime slices for an extra touch of elegance.
Variations:
- Add a touch of sweetness: If you prefer a less tart pie, add 1-2 tablespoons of granulated sugar to the filling.
- Spice it up: A pinch of ginger or cardamom in the filling adds a warm, fragrant note.
- Different crust: Try a shortbread crust or even a pecan crust for a different flavor profile.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 40-50mg
- Sodium: 100-150mg
- Carbohydrates: 40-45g
- Sugar: 30-35g
- Protein: 3-4g
This recipe is perfect for those seeking delicious dishes and easy recipes for healthy meals and quick dinner ideas. Enjoy this homemade cooking experience and share this best recipe with your friends and family! Happy baking!