Ina Garten Key Lime Pie recipe features graham cracker crumbs, light brown sugar, unsalted butter, sweetened condensed milk, Greek yogurt, lime zest, fresh lime juice, heavy cream, confectioners’ sugar, and lime slices this recipe takes 3 hours to make and serves 8.
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🧡 Why You’ll Love This Key Lime Pie Recipe:
- Creamy Citrus Bliss: Indulge in a velvety-smooth filling bursting with tangy lime zest and fresh lime juice, perfectly complemented by the richness of sweetened condensed milk and Greek yogurt.
- Effortless Elegance: With a simple graham cracker crust that crisps up beautifully in just 10 minutes, this pie strikes the ideal balance between effortless preparation and gourmet appeal.
- Refreshing Delight: Topped with airy whipped cream and adorned with zesty lime zest and slices, each bite offers a refreshing burst of citrus flavor that’s perfect for any occasion.
- Make-Ahead Convenience: Prepare ahead and chill for 3 hours to achieve a firm, sliceable texture, making it a convenient dessert option for gatherings or a delightful treat any time of day.
❓ What Is Ina Garten Key Lime Pie Recipe?
Ina Garten’s Key Lime Pie is a creamy and tangy dessert made from a blend of sweetened condensed milk, Greek yogurt, lime zest, and fresh lime juice it boasts a smooth texture with a zesty citrus flavor that balances sweetness.
🍈 Ina Garten Key Lime Pie Ingredients
FOR THE CRUST
- 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
FOR THE FILLING
- Two 14-oz cans sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tablespoon grated lime zest
- ¾ cup fresh lime juice
FOR THE TOPPING
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
🥧How To Make Ina Garten Key Lime Pie
FOR THE CRUST
- Preheat your oven to 375°F and position the rack in the middle.
- In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter. Use a fork first, then your hands, until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie pan using your fingers or the bottom of a glass. Start with the sides first.
- Bake for 10 minutes until lightly browned. Let the crust cool on a wire rack.
FOR THE FILLING
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together sweetened condensed milk, yogurt, lime zest, and lime juice until thick and smooth.
- Pour the mixture into the cooled graham cracker crust.
- Bake for 15 minutes until the filling is almost set but still slightly wobbly.
- Cool at room temperature for 30 minutes, then chill in the refrigerator for about 3 hours until fully set.
FOR THE TOPPING
- In the bowl of an electric mixer, beat heavy cream until soft peaks form.
- Add confectioners’ sugar and continue beating until medium peaks form.
- Spread the whipped cream over the chilled pie. Decorate with lime zest and slices.
- Keep the pie refrigerated until serving. Slice and serve cold.
💭 Recipe Tips:
- Use fresh Key lime juice for authentic flavor; bottled juice can alter taste.
- Ensure pie filling is properly chilled for at least 3 hours for best texture.
- Adjust sweetness by varying condensed milk or sugar levels to taste.
- Avoid overmixing filling to maintain a smooth texture; mix just until combined.
- Bake crust until lightly browned to prevent sogginess; cool completely before adding filling.
🍨 What To Serve With Key Lime Pie?
Serve Key Lime Pie with a dollop of Cream Cheese Frosting or a scoop of Whipped Cream pair it with Chocolate Fondue or a Limoncello Fruit Salad for a refreshing contrast complement the dessert with a glass of Pomegranate Cosmo or Autumn Sangria.
🎚 How To Store Leftovers Key Lime Pie?
- In The Fridge. Store leftovers key lime pie covered in the refrigerator to maintain freshness and texture it’s best enjoyed within a few days to preserve its creamy consistency and flavors.
- In The Freezer. While it’s not recommended to freeze leftovers key lime pie due to its dairy-based filling.
FAQ’S
How do you know when Key Lime Pie is done baking?
Bake until the edges are set and the center is slightly jiggly, typically for about 15 minutes at 350°F it should firm up as it cools.
How do you adjust the sweetness of Key Lime Pie filling?
Adjust by adding more or less sweetened condensed milk or sugar to the filling mixture before baking, tasting to achieve desired sweetness.
How do you prevent a soggy crust in Key Lime Pie?
Prevent by baking the crust separately, ensuring it’s fully cooled before adding the filling. Alternatively, brush the crust with egg white and bake briefly before filling.
Can Key Lime Pie be made ahead of time?
Yes, prepare and chill the pie in the refrigerator for up to 2 days before serving. This allows flavors to meld and the pie to set properly.
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Ina Garten Key Lime Pie Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 250mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 8g
Ina Garten Key Lime Pie
Description
Ina Garten Key Lime Pie recipe features graham cracker crumbs, light brown sugar, unsalted butter, sweetened condensed milk, Greek yogurt, lime zest, fresh lime juice, heavy cream, confectioners’ sugar, and lime slices this recipe takes 3 hours to make and serves 8.
Ingredients
FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING
Instructions
- Preheat your oven to 375°F and position the rack in the middle.
- In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter. Use a fork first, then your hands, until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie pan using your fingers or the bottom of a glass. Start with the sides first.
- Bake for 10 minutes until lightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together sweetened condensed milk, yogurt, lime zest, and lime juice until thick and smooth.
- Pour the mixture into the cooled graham cracker crust.
- Bake for 15 minutes until the filling is almost set but still slightly wobbly.
- Cool at room temperature for 30 minutes, then chill in the refrigerator for about 3 hours until fully set.
- In the bowl of an electric mixer, beat heavy cream until soft peaks form.
- Add confectioners’ sugar and continue beating until medium peaks form.
- Spread the whipped cream over the chilled pie.
- Decorate with lime zest and slices.
- Keep the pie refrigerated until serving.
- Slice and serve cold.
FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING
Notes
- Use fresh Key lime juice for authentic flavor; bottled juice can alter taste.
Ensure pie filling is properly chilled for at least 3 hours for best texture.
Adjust sweetness by varying condensed milk or sugar levels to taste.
Avoid overmixing filling to maintain a smooth texture; mix just until combined.
Bake crust until lightly browned to prevent sogginess; cool completely before adding filling.