Baked Key Lime Pie (With the Right Way to Squeeze a Lime!)
Sneak Preview: This baked Key Lime Pie features sweetened condensed milk, key limes, and whipped egg whites for a lighter texture. Plus, learn the right way to use a citrus squeezer!
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Key lime pie always brings back memories of beach vacations and warm, sunny days. While the uncooked version is popular, baking the pie gives it a lighter texture and a mellow, well-rounded flavor.
My sister Kay, a fantastic southern cook, visited from Alabama and shared her baked Key Lime Pie recipe with me. As we prepared it, we debated the “right” way to use a hand-held citrus squeezer. Are you doing it correctly? Keep reading!
Happy Bakers Speak Up
“This recipe is awesome!! This is same original recipe for key lime pie found on the the Carnation Sweetened Condensed milk can for over 40 years!! Will not find a better key lime pie recipe!!! “🙂–SUE B.
The Right Way To Use a Citrus Squeezer
Kay: “I’m not sure if we’re juicing these limes the best way.”
Me: “I have one of those metal squeezers. Let’s try it!”
Kay: “You’re doing it upside down.”
Me: “Wait…what? That’s not upside down!”
After some research (and some laughs), the verdict was clear: The cut side of the lime should go down in the juicer. Kay was right!
Ingredients and Substitutions
- GRAHAM CRACKER CRUMBS
- About 20 squares, crushed
- Substitute vanilla wafers
- POWDERED SUGAR
- Substitute granulated sugar
- BUTTER
- Melted
- Substitute coconut oil or margarine
- EGGS
- Large size (50 grams ±)
- Separated, for a light and fluffy texture
- Large size (50 grams ±)
- SWEETENED CONDENSED MILK
- Provides richness and sweetness
- Do not substitute evaporated milk
- KEY LIME JUICE
- Freshly squeezed for the best flavor
- Substitutes; Persian lime juice with a splash of lemon juice
- HEAVY CREAM
- Substitute coconut cream or a dairy-free option
FAQ About Baked Key Lime Pie
- How do I know when the pie is done?
- The filling should be set but still slightly wobbly in the center. It will firm up as it cools.
- Can I use regular limes instead of key limes?
- Yes! Key limes are smaller and more aromatic, but Persian limes work as a substitute.
- How long does key lime pie last?
- Store it covered in the fridge for up to 3 days.
- Can I freeze key limes?
- Yes. According to Leaf.TV, You can freeze limes whole, wedged, or sliced, or you can freeze the juice. You can even freeze the lime zest for up to 2 months. Thaw in the fridge before serving.
Parting Thoughts:
A special thanks to my sister Kay for this fantastic recipe. Whether you’re on the beach or in your kitchen, a slice of baked Key Lime Pie is always a good idea! The graham cracker crust comes from Helen Corbitt’s Cookbook(paid link).
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Baked Key Lime Pie + (The Right Way to Squeeze a Lime!)
Ingredients
Crust:
- 1-1/2 cup (23 g) graham cracker crumbs about 20 squares
- ½ cup (60 g) powdered sugar
- ½ cup (113 ½ g) butter, melted
Filling:
- 4 (200 g) large eggs, separated
- 1 14 oz. can (397 g) sweetened condensed milk
- ⅓ cup (76 g) fresh-squeezed key lime juice
- 9- inch graham cracker pie crust purchased or homemade
Topping:
- 1 cup (238 g) heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Crush 1-1/2 cup (23 g) graham cracker crumbs using food processor or blender. Add 1/2 cup (60 g) powdered sugar and 1/2 cup (113 ½ g) butter, melted. Pulse until mixed.
- Press into 9-inch pie shell.
- Bake at 300˚F for 8 minutes, then set aside to cool.
Prepare the Filling
- Increase oven temperature to 325°F (165°C). Beat 3 egg whites in a small bowl until stiff peaks form. Set aside.Using the same beaters, whip egg yolks and one extra egg white in a separate bowl until thick and pale. Slowly mix in sweetened condensed milk, followed by key lime juice. Fold in the beaten egg whites gently—don’t overmix!
Bake the Pie
- Pour the filling into the baked crust. Bake for 10-15 minutes until set but slightly jiggly in the center. Cool at room temperature, then refrigerate for 2-3 hours.
Make the Whipped Cream Topping
- Whip 1 cup (238 g) heavy cream until soft peaks form. Add ⅓ cup powdered sugar and 1 teaspoon vanilla extract. Continue beating until the cream holds a stiff peak. Spread over chilled pie.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.