Syndicated column week of September 8, 2013.
As summer winds down and we begin planning chili cook-offs and tailgate parties, I wanted to give the season one last hurrah. My husband adores Key lime pie, and I’m not immune to it either.
The secret to authentic Key lime pie is the tiny, tart limes from the Florida Keys. Those limes are hard to find in Ohio, so sometimes we make a lime dessert that captures the same bright, tangy spirit.
This lime crème pie offers a pronounced tartness and a smooth, custardy filling. The recipe is straightforward, so it’s easy to whip up on an afternoon when you’re craving something fresh and citrusy.
To recreate the feeling of a warm afternoon by the marina, I baked this pie, sat outside, and let the backyard sparrows stand in for gulls.
Lime Crème Pie Serving
Lime Crème Pie
1 graham cracker crust
1 (14 oz) can sweetened condensed milk
4 large egg yolks
½ cup lime juice
1 half pint heavy cream
2 Tbsp sugar
Preheat oven to 350°F. In a bowl, whisk together the sweetened condensed milk, egg yolks, and lime juice until smooth and well blended. Pour the mixture into the graham cracker crust and bake at 350°F until the filling is set, about 12–16 minutes. Remove the pie and cool on a wire rack at room temperature until completely cool, about 1 hour.
Just before serving, beat the heavy cream with 2 tablespoons of sugar using an electric mixer until soft peaks form. Spread the whipped cream over the cooled pie and serve chilled or at room temperature.
Make it a meal: This pie is a lovely finish to a casual summer meal—especially enjoyed on a boat deck while watching the sunset over the water.
Approximate nutritional value per serving: Servings per recipe: 6. Calories: 630; Fat: 33 g; Cholesterol: 225 mg; Sodium: 190 mg; Total carbs: 76 g; Protein: 12 g.
Variations: If you prefer lemon, replace the lime juice with lemon juice. Other citrus juices—such as orange or grapefruit—can also be used for different flavor profiles.
This pie balances tart and sweet beautifully and can be mildly addictive. Be prepared: the pie may disappear faster than you expect.
Lime Crème Pie
Note: Sweetened condensed milk is not the same as evaporated milk, so they are not interchangeable in this recipe. If you need a shortcut, store-bought whipped topping can be used in place of freshly whipped cream.
If you enjoy making a graham cracker crust from scratch, go for it. I often rely on the convenience of a premade crust—especially since my homemade attempts sometimes turn out crumbly rather than firm. If you prefer a crisp, reliable shell, a store-bought graham cracker crust is an easy solution.
For those who master homemade crusts, hats off to you. Meanwhile, I’ll savor one more slice of summer with this lime crème pie.
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