WEEKDAYS 1e|12c|p

Carla Hall's Decadent Key Lime Pie

Decadent Key Lime Pie Carla Hall
Irresistible Key Lime Pie
skill level
Over 120min
Contributed by :
Decadent Key Lime Pie Recipe: A sandy graham cracker base is covered with a not-too-tart lime filling, and topped with airy meringue.
  • For the Crust:
  • 2 cups Graham Crackers (ground)
  • 1/2 cup Butter (melted)
  • Salt
  • For the Filling:
  • 1 14-ounce Sweetened Condensed Milk
  • 1/2 cup Key Lime Juice
  • 5 Egg Yolks
  • pinch salt
  • For the Topping:
  • 1/4 cup Key Lime Juice
  • 1/4 ounce Unflavored Gelatin Powder
  • 1/4 cup Water
  • 1/2 cup Sugar
  • 3 tablespoons Light Corn Syrup
  • 2 Egg Whites (whipped to medium peak)
watch this recipe
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Butter (melted)
    2 cups Graham Crackers (ground)
    For the Crust: Preheat oven to 350F. In a bowl, pour the melted butter over the graham cracker crumbs and a pinch of salt. Mix thoroughly and then press into a 9-inch pie plate. Blind bake for 10 minutes or until golden brown.
  • 2
    1 14-ounce Sweetened Condensed Milk
    1/2 cup Key Lime Juice
    5 Egg Yolks
    pinch Salt
    For the Filling: Combine the filling ingredients and a small pinch of salt and mix well. Pour into the pie shell and bake until set, about 10 minutes. Allow to cool to room temperature then transfer to the fridge to chill for at least 2 hours and up to a week covered.
  • 3
    1/4 ounce Unflavored Gelatin Powder
    1/4 cup Key Lime Juice
    For the Topping: Bloom the gelatin in the lime juice in the bowl of a stand mixer fitted with the whisk attachment.
  • 4
    1/4 cup Water 
    1/2 cup Sugar 
    3 tablespoons Light Corn Syrup
    Combine water, sugar, corn syrup in a small saucepot, and bring up to 240F, about 5 to 6 minutes over medium high heat. Once hot, carefully whip the hot mixture into the lime juice and gelatin mixture. Increase to medium high speed and continue whipping until it thickens and forms medium peaks, about 4 to 5 minutes.
  • 5
    2 Egg Whites (whipped to medium peak) 

    Meanwhile, whip the egg whites to medium peak. Once combined, gently fold in the egg whites until combined. Decorate cake immediately using the meringue, cut and serve.

    Helpful Tip:
    1. Blind baking is when you bake the crust before pouring in the filling. You blind bake the crust because it requires a longer bake time than the filling and prevents the crust from becoming soggy.

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes