SO MUCH FLAVOR! The Best Key Lime Pie Recipe On YouTube ????????
Today, we're making KEY LIME PIE!
This is a favorite of my family! My mom has been making this specific recipe since I was a child, so it's SUPER special in our family.
It's so quick & easy to make, you'll be shocked how delicious it turns out!
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Pie Crust Recipe:
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Key Lime Pie
Makes 1 pie
Ingredients:
1 pie crust, homemade or store-bought
Filling:
1 cup sugar
3 Tablespoons cornstarch
1 cup heavy whipping cream
1/3 cup fresh lime juice
1 tablespoon finely grated lime zest
¼ cup unsalted butter
1 cup (8 ounces) sour cream
Topping:
1 cup heavy whipping cream
¼ cup sugar
2 teaspoons vanilla extract
¾ cup sour cream
Instructions:
Preheat oven to 425° F. Make pie crust according to recipe instructions and fit into a standard 9- or 10-inch pie plate. Using the tines of a fork, prick the bottom and sides of the crust so it doesn’t bubble when baking. (I like to use a disposable pie plate, fitted inside the crust, to hold the crust in place while baking for the first 8-10 minutes.) Bake crust for 12-14 minutes or until golden brown.
In a saucepan, combine the sugar and cornstarch. Stir in heavy cream, lime juice, lime zest and butter. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10 minutes, until mixture is thick. Cool to room temperature. Fold in sour cream. Spread into baked crust.
For topping, in a small mixing bowl, beat whipping cream for 2 minutes on high. Add sugar and vanilla; beat again until firm. Fold in sour cream. Spread over filling. Refrigerate for 4 hours before serving.
Easy 10-Minute Key Lime Pie
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TWO 10-MINUTE RECIPES for SPRING! Hi Bold Bakers! My two new recipes are ready in minutes and are packed with flavor and decadence. Enjoy my 10-Minute Key Lime Pie and BONUS 10-Minute Chocolate Mousse Recipe! So let's get Bold Baking!
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GET THE WRITTEN RECIPE (includes instructions and measurements):
Key Lime Pie (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how ot make a Key Lime Pie. A Key Lime Pie starts with a sweet and grainy graham cracker crust, that is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream. As its name implies, Key Lime Pie was first made in the Florida Keys, which is also where Key limes are grown.
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Key Lime Pie - No Bake - Quick - Easy - Delicious!!
This is my absolute, favorite Key Lime Pie!! My good friend Joe (AKA: Garibaldi) introduced this recipe to me years ago, and it was so good - he then proceeded to tell me how quick and easy it is to make, with just a few ingredients. Needless to say, he got my attention right away and I have been enjoying this key lime pie ever since, and now I hope that you do too :)
Homemade Apple Pie - from Scratch - Made Easy
Joe’s (Garibaldi’s) Key Lime Pie – Ivo’s absolute favorite!!
Ingredients
For the crust
• 1 ¼ cups Graham Cracker Crumbs
• 1 TBSP sugar
• 4 TBSP (1/2 stick) butter (salted or unsalted – doesn’t matter)
• You will need a deep dish, 9-inch, pie plate
For the filling
• 4 limes
• 1 can sweetened condensed milk (300 ml or about 10 oz can)
• 1 cup of whipping cream (35% preferred)
Process
• Put the Graham Cracker Crumbs in a bowl, add the sugar and whisk to mix
• Melt the butter and add it to the crumb mixture and mix until all the butter is absorbed
• Put crumbs in your 9-inch pie plate and line the sides and the bottom with this mixture, pat it down firmly, set aside
• Take the zest from 2 limes (about 1 TBSP of zest) and add it to a bowl.
• Squeeze those 2 limes and the other 2 limes as well, to get ½ cup of lime juice. Add this to the same bowl with the zest. Then add your can of sweetened condensed milk to the bowl as well, and whisk together, until all combined. Set aside
• Put the 1 cup of whipping cream in a bowl and beat until stiff peaks form
• Add the whipped cream to the lime mixture, 1/3 at a time and fold it in
• Then pour this mixture into the 9-inch pie plate, over top of the crumbs, and spread out evenly
• Cover, and place in freezer.
• Once frozen, you can remove and serve
• Enjoy
Notes/Tips:
• When beating the whipped cream, be sure to use a metal bowl or a glass bowl, for best results (i.e., avoid using a plastic bowl)
• When removing the juice from the limes, if you also end up with some pulp, you can add the pulp in as well, for more added flavor.
• Before putting the crumb mixture in your 9-inch pie plate, you can rub some butter on the plate first, which will help make it easier to cut and serve.
• If you do not have graham cracker crumbs, you can make your own crumbs and substitute, by grating your favorite hard cookies (if you do this, and you use sweet cookies, you can avoid adding the 1 TBSP of sugar)
• This will keep in the freezer, easily up to 3 months (mind you it’s so good, it won’t last that long ????)
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How to Make: Key Lime Pie
Key Lime Pie
10 in graham cracker crust
Pint of whipping cream
8 oz softened cream cheese
1/2 cup lime juice
14 oz can of condensed milk
Chill in the refrigerator at least 3 hours. To change the flavor from key lime pie to lemon ????pie. Just change the lime juice to lemon juice.
THE BEST KEY LIME PIE I'VE EVER HAD: Recipe from The Fish House in Pensacola, Florida
On a recent trip to Pensacola, Florida, my husband and I ate at a restaurant called the Fish House..where we had the Best Key Lime Pie I've Ever Had!!! And it turns out, their recipe is on the internet. Naturally, I had to try it out when I got home. As you'll see in the video, it came out really good, although my meringue was slightly different because I didn't have the exact kind of sugar...and I put in one more egg white. Either way, it was delicious. Read on for the recipe. And if you want to know where to eat in Pensacola, I'll make a few recommendations below.
Key Lime Pie
(Pensacola's Fish House Recipe)
Prep Time: 15 mins.
Cook Time: 30 mins.
Crust:
1 1/2 cups of graham cracker crumbs
5 Tbsp. of sugar
1/3 of a cup of melted butter
Pie Filling:
1/2 cup fresh key lime juice
1 (14oz.) can sweetened condensed milk
4 eggs yolks at room temperature
Meringue:
3 egg whites,
3/4 cup super fine sugar
1/4 tsp. cream of tartar
Preheat oven to 350º
Crush graham crackers in food processor until you've got fine crumbs. (If you don't have a food processor, place them in a large ziplock bag and use a rolling pin to crush them.) Add sugar and melted butter. Combine all ingredients well and place in a 9 spring form pan or pie plate. Press down on bottom and along sides to form a pie shell. Bake for 10 minutes.
Whisk together key lime juice, sweetened condensed milk and egg yolks. Pour into prepared crust and bake for 10 minutes.
While pie is baking, place egg whites and cream of tartar in mixing bowl and use an electric hand mixer to beat them until soft peaks form. Gradually add in sugar a little at a time and continue beating on high until stiff peaks form.
Remove pie from oven and carefully spread meringue on top of pie. Return to oven and bake an additional 10 minutes, or until meringue tips start to brown.
Cool and chill in refrigerator a minimum of 2 hours before serving.
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If you're ever in Pensacola, I recommend breakfast at:
Another Broken Egg Cafe
721 E. Gregory St.
Bagelheads
916 E. Gregory St.
For lunch or dinner, definitely try:
The Fish House
600 S. Barracks St.
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The Funk Boss