Kermit Key Lime Pie Recipe
Kermit’s Key Lime Pie is a traditional American dessert made with fresh key lime juice and sweetened condensed milk. The filling is then poured into a graham cracker crust, topped with whipped cream or meringue, and chill until set.
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Servings: 14 people
Calories: 716kcal
Equipment
- 1 Oven
Ingredients
For the Pie:
- 2 9- inch pie crusts prepared, blind baked, and cooled, offering a buttery and flaky foundation for the delicious lime filling.
- 1 cup of lime juice preferably Kermit's Key Lime Juice or the juice of approximately 10 limes, infusing the pie with a zesty and tangy citrus flavor that is characteristic of Key Lime Pies.
- 28 ounces of condensed milk providing a creamy and indulgent sweetness that forms the rich and velvety base of the pie filling.
- 12 egg yolks adding richness and contributing to the smooth and luscious texture of the pie filling.
For the Whipped Cream:
- 2 cups of heavy whipping cream chilled, transforming into a billowy and luscious topping when whipped to perfection, adding a creamy and luxurious finish to the pie.
- 4 tablespoons of granulated sugar sweetening the whipped cream and balancing the flavors of the pie.
Instructions
- Preheat your oven to 375 degrees
- In a large bowl, carefully combine condensed milk, egg yolks and lime juice until everything is seamlessly blended.
- Gently pour the mixture into the pre-made crust.
- Place in the oven and bake for 15 to 20 minutes or until the center of the pie has just set. Allow to cool before adding the topping of whipped cream.
- To prepare the whipped cream, take a medium bowl and beat heavy whipping cream until firm peaks appear.
- Add sugar gradually and mix until fully integrated.
- Spreading or piping the whipped cream over the cooled pie is next. Present chilled or at room temperature for best results.
Notes
- Use freshly squeezed lime juice for the best flavor. If using bottled lime juice, make sure it is 100% pure and not sweetened or flavored.
- Be sure to bake your crust long enough before adding the filling. This will ensure a crisp and flaky bottom to complement the creamy top layer of the pie.
- When whipping cream, make sure the bowl and beaters are cold. This will help the cream whip up faster and hold its shape better.
