Kenny Chesney Key Lime Pie Recipe
Kenny Chesney's Key Lime Pie is a delightful recipe for key lime pie. It features the tart and sweet flavors of key limes that make it extra special compared to the regular lime juice used in traditional recipes. This recipe can be used to make pies, cakes, cobblers, and more - perfect for serving large groups of people!
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Servings: 16 people
Calories: 503kcal
Equipment
- 2 9” inch deep dish pie crusts
- 1 Electric mixer
- 1 Medium-sized saucepan
- 1 Whisk
Ingredients
Graham cracker crust
- 4 cups Graham cracker crumbs
- 2 tsp ground cinnamon (cinnamon powder)
- 1/2 cup brown sugar or white granulated sugar
- 2/3 cup Melted butter cooled down
Key lime filling
- 6 large eggs, at room temperature separated
- 4 tsp grated lime peel
- 2 oz can Sweetened condensed milk
- 4 tbsp granulated sugar
- 2 tbsp freshly squeezed lemon juice
- 1 cup lime juice, preferably Kermit’s Key Lime Juice
Whipped topping
- 4 tbsp Powdered sugar
- 4 cups Heavy whipping cream
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray.
- In a medium bowl, combine graham cracker crumbs, cinnamon, sugar, and melted butter. Mix until everything is well combined.
- Press the mixture into the greased pie dish, making sure to press down firmly and evenly. Bake in preheated oven for 10 minutes. Allow to cool completely before filling.
- In a medium bowl, beat the egg whites until they form stiff peaks. Set aside. In a separate bowl, combine grated lime peel (lime zest), lemon juice, key lime juice, sugar, and sweetened condensed milk.
- Mix until everything is well combined. Gently fold in the egg whites. Pour the filling into the cooled crust and spread evenly with a spatula or spoon.
- Bake for 25-30 minutes, or until the edges are lightly golden brown. Allow to cool before topping with whipped cream.
- In a large bowl, beat together heavy whipping cream and vanilla extract until soft peaks form. Add the powdered sugar and continue to beat until stiff peaks form.
- Spread the whipped cream over the cooled pie with a spatula or spoon. Refrigerate for at least 2 hours before serving.
Notes
-If you don't have access to fresh key limes, you can use bottled or canned key lime juice instead.
-If you want a more intense flavor, try adding 1 teaspoon of lime zest to the filling.
-To make sure your pie doesn't become soggy, let it cool completely before adding the topping.
-Feel free to experiment with different flavor combinations, such as adding coconut or chopped nuts to the crust.
-To make the pie extra special, garnish it with lime wedges and mint leaves before serving.