Very Key Lime Pie
Submitted by KELLY20F
Key lime pie loaded with lime zest, juice and a hit of citric acid for an extra-tart punch, set in a ginger crumb crust and crowned with whipped cream. A no-bake, intensely limey twist on the classic.
YIELD
8 servingsPREP
20 minCOOK
0 minREADY
4½ hrsThis is key lime pie for people who want it to actually taste of lime. The very in the name is no joke. A generous load of lime zest and juice, plus an optional pinch of citric acid, gives the filling a bracing, mouth-puckering tartness that the sweet condensed milk balances.
There is no baking required for the filling. Stir condensed milk, lime, egg yolks and salt together and the acid does the work, thickening the mixture into a sliceable custard as it chills for four hours.
The crust is a clever upgrade: ginger-flavored crumbs instead of the usual graham, adding a warm, slightly spicy note that plays beautifully against the citrus.
Top it with softly whipped, lightly sweetened whipped cream and a little grated lime rind. As the recipe cheerfully admits, it does not slice neatly, but no one will care once they taste it.
Pro Tips
- Chill the full four hours. The filling needs that time for the acid to firm it into sliceable custard.
- Use fresh lime juice and zest for the brightest flavor, and lean on the citric acid if you want extra punch.
- Whip the cream just to stiff peaks. Over-whipped cream turns grainy and buttery.
Variations
- Use a classic graham cracker crust if ginger is not your thing.
- Make it with true Key limes for an authentic, floral tartness, or use bottled key lime juice.
- Top with toasted meringue instead of whipped cream.
Ingredients
Directions
In a medium bowl, stir together the condensed milk, lime zest and juice, egg yolks, salt and optional citric acid.
When these ingredients are thoroughly combined and smooth, pour them into the baked crust.
Chill the pie for 4 hours.
Whip the heavy cream until it forms soft peaks.
Gradually add the sugar and continue whipping until the cream forms stiff peaks.
Spread the whipped cream decoratively over the pie filling, sprinkle the optional lime rind over the cream and serve the pie as soon as possible.
It doesn’t cut very neatly, but no one will care.
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