On the subject of one of the best key lime pie recipes, I’ve fond reminiscences of 1 specifically—and, after all, it dates again to center faculty. The Olive Backyard was residence to my youthful self’s peak-pie indulgences. Certain dinner was advantageous, however what I couldn’t look forward to was dessert: a slice of black tie mousse cake and one in all key lime pie. Piled excessive with whipped cream, the latter was a real pièce de résistance. Whereas I couldn’t inform you what truly went into the dreamy-delicious pies of my youth, there’s one factor I do know for certain: my discerning dessert palette has solely developed over time.
What makes a superb key lime pie?
Within the summertime, my dessert cravings lean vivid, zingy, and filled with zest. Sweets which can be refreshing on the finish of a meal however nonetheless fulfill the necessity for somewhat deal with. The perfect key lime pie recipe checks all of the containers of a stellar summer time dessert. It’s one which celebrates the season and can maintain everybody lingering across the desk a short time longer. To verify as soon as and for all what constitutes one of the best key lime pie, I used to be greater than somewhat excited to place just a few recipes to the bake-off check.
Style-Testing Parameters
My staff of seven style testers all aligned on the next pointers when rating every of the pies.
- Filling Taste. Vibrant and zesty with out being too acidic or candy. Lime needs to be ahead however not overwhelming.
- Filling Texture. Creamy and easy, not too dense however agency sufficient to carry its form.
- Crust Texture. Ought to add a pleasant crunch with out detracting from the pie.
What You Must Make Key Lime Pie
Most key lime pie recipes solely name for a handful of elements.
Key limes (juice and zest). On condition that it’s within the recipe’s identify, that is your most important ingredient. And no—if you’re making the traditional summertime pie, you possibly can’t shortcut it with key lime juice. For one of the best taste, choose limes which can be plump and provides somewhat when squeezed. (This makes them simpler to juice.) Don’t overlook: all the time zest your limes earlier than squeezing.
Sweetened condensed milk. That is canned milk from which water has been eliminated and sugar has been added (to not be confused with evaporated milk). It’s what offers your pie a candy, creamy taste and texture with out the additional moisture you’d get from common milk or cream.
Egg yolks. Some recipes have them, others don’t. Within the ones that do, not solely do they assist the pie set, however the yolks lend a pleasant richness to every chunk.
Graham cracker crumbs. For many individuals, that is their favourite a part of the pie. A standard graham cracker crust yields a buttery layer beneath the cool, creamy filling.
Heavy cream. This will likely be to your whipped cream topping. And whereas non-compulsory, I really like the fluffy white cloud that evenly sits atop every slice. Whipped up with some powdered sugar and vanilla extract, the flavour is easy however chic.
Ingredient Substitutions
A mixture of contemporary lemon and lime juice. Should you don’t have key limes available, you possibly can mimic their tart, floral taste by choosing a 1:1 mix of lemon and lime juice. Freshly squeezed, after all.
Coconut milk. In a saucepan, whisk collectively a can of full-fat coconut milk with 1/4 cup of sugar. Carry to simply beneath a boil and simmer for half-hour till thickened. The ensuing taste will lean somewhat tropical—excellent for the vibe of your key lime pie. It’s an incredible dairy-free various to sweetened condensed milk.
Crisp cookies. Should you’re not a graham cracker fanatic or just ran out, you possibly can swap in almost every other crisp cookie for the same texture in your crust. Assume: speculoos or ginger snaps, animal crackers, and even vanilla wafers. All will change up the flavour barely, however add their very own distinctive variation.
Once I first tried this recipe, I had to return and double-check that I hadn’t missed one thing, which normally isn’t an incredible begin.
Professionals:
- Straightforward to arrange. The pie is nearly completely no-bake aside from the graham cracker crust, which is baked then crammed and frozen.
Cons:
- Uncooked eggs yolks. As a result of this pie is frozen, the uncooked egg yolks stay uncooked. Some traditionalists word that key lime pies will be made with an raw filling, however we discovered that the flavour leaned eggy in consequence.
- Texture. The recipe says to set the pie out forward of slicing so you possibly can slice by way of. Nevertheless, the pie was virtually melted inside half-hour.
The takeaway: Total, I just like the novelty of a frozen pie, however we had just a few structural qualms with this one. Should you strive it, eat it straight out of the freezer to make sure a stable pie.
Our notes on this pie had been fairly constructive and everybody loved their slices. There have been, nevertheless, just a few technicalities that felt pointless quite than really additive to the pie’s general high quality.
Professionals:
- Good taste. The flavors had been very well-balanced with out being too candy, and the acidity of the lime lower by way of the indulgent creaminess superbly.
- Environment friendly use of elements. As a result of the filling solely requires yolks, you utilize the leftover egg whites within the meringue topping.
Cons:
- Meringue topping. There was some debate about whether or not the meringue topping was essential. Whereas the salted vanilla meringue was tasty, most style testers most well-liked a whipped cream topping to the meringue.
- Too many pointless steps. As the one that assembled each single recipe, I assumed it was a variety of further effort and dishes to make meringue when whipped cream would have been completely advantageous.
The takeaway: Ultimately, this pie recipe was good, however a number of the different recipes edged it out on technicalities.
To be clear: this can be a actually good key lime pie recipe. Nevertheless, the dearth of lime zest yields a taste that’s much less of the standard tangy punch. And whereas nonetheless scrumptious, we’re after one thing that distinctly screams key lime pie.
Professionals:
- Vanilla extract. Whereas many different recipes additionally embrace vanilla extract, right here, it added a beautiful floral chunk to the filling.
Cons:
- No lime zest. We had been skeptical at first after we realized this recipe solely referred to as for lime juice. It might use somewhat extra of the traditional key lime taste the zest delivers.
- Barely too candy. Once more, barely. In case you have a candy tooth, you’ll find it irresistible. However if you happen to like your desserts to have a savory edge, you’ll wish to skip this one.
The takeaway: If you wish to punch up the limey-ness, combine zest into the filling. The feel was extremely easy and general, this made for a fairly good pie.
This key lime pie had all of the makings of a traditional and earned very excessive marks. The recipe combines Miette’s home made graham crackers with Martha Stewart’s Key Lime Pie Filling combined collectively in a single pie pan.
Sure it’s further effort, so you’ve got my permission to make use of store-bought crackers. When it got here to the ultimate judging, we liked the filling’s zingy, lime-filled taste. And with this pie’s creamy texture, we had been all quick followers.
Professionals:
- Selfmade graham crackers. I’ll admit, this was my first thought: Do we actually must make home made graham crackers when it’s really easy (and handy!) to purchase a field? Nevertheless, the home made crackers give the crust a noticeable textural distinction. It’s crisp whereas retaining an unbelievable butteriness that pairs so properly with the creamy filling.
- Taste. This pie’s filling is zingy and crammed with lime-forward taste.
- Texture. Creamy doesn’t start to explain the proper, luscious chunk.
Cons:
- Time-intensive. As a result of this recipe requires just a few extra steps (whats up, home made graham crackers), this isn’t a challenge to be taken on if you’re in a time crunch.
The takeaway: This pie is scrumptious and thrilling, benefiting from a novel strategy that, whereas requiring further time, is completely well worth the effort.
Drumroll please… this is perhaps among the best key lime pies I’ve ever had. However I’ll admit: I used to be skeptical at first due to the coconut milk added to the filling. I knew the flavour would work properly, however I didn’t know if it will be too overpowering when paired with the limes.
Professionals:
- Coconut milk instead of the sweetened condensed milk. Once more, I used to be skeptical. Nevertheless, the coconut milk acted as a pleasant candy base that helped mood the lime and stored it from being too acidic.
- Nicely-balanced taste. The lime taste was upfront with out being overwhelming, and the one factor I observed after baking each single pie was that Adriana’s recipe is the one one which requires salt within the filling. That makes a distinction when it comes to bringing out the flavors.
- Texture. Absolute perfection, with a thick creaminess that’s laborious (re: unattainable) to move up.
The takeaway: With zero cons to quote, that is the undisputed greatest key lime pie recipe. In truth, it’s the one one that each one of my style testers ate in its entirety. Run, don’t stroll to make this pie.
