Joanna Gaines Key Lime Pie Recipe

This classic Key Lime Pie is a summer staple as well as being incredibly simple! Blending the key lime juice with sweetened condensed milk makes the filling go silky and tart, which along with the buttery graham cracker crust adds a perfect sweet-sour balance to this pie that is so refreshing on a hot day.

Joanna Gaines Key Lime Pie Recipe Ingredients

• 5 large egg yolks, beaten
• 1 can (14 ounce) sweetened condensed milk
• 1/2 cup Key lime juice (fresh or high-quality bottled like Nellie & Joe’s)
• 1 (9-inch) prepared graham cracker crust (store-bought or homemade)
• Optional: Whipped cream and lime zest for garnish

How To Make Joanna Gaines Key Lime Pie Recipe

1. Prep the oven: Preheat your oven to 375°F (190°C). Place the graham cracker crust on a baking sheet to make it easier to handle.
2. Mix the filling: In a medium bowl, whisk together the beaten egg yolks and the sweetened condensed milk until well combined.
3. Add the tartness: Pour in the 1/2 cup of Key lime juice. Whisk gently but thoroughly. You will notice the mixture thickening slightly as the acid reacts with the milk proteins. This is the magic “sour setting” reaction!
4. Fill the crust: Pour the creamy lime filling into the unbaked graham cracker crust, smoothing the top with a spatula if necessary.
5. Bake: Place the pie in the preheated oven. Bake for 15 minutes. The filling should be set around the edges but may still have a tiny wobble in the very center (it shouldn’t be liquid though).
6. Cool: Remove from the oven and place on a wire rack to cool completely to room temperature.
7. Chill: Once cool, refrigerate the pie for at least 2 hours (or overnight) to allow the filling to firm up into a perfect sliceable custard.
8. Serve: Slice and serve cold, topped with whipped cream and a sprinkle of lime zest if desired.

Recipe Tips!

• Juice Matters: You really need Key lime juice. Regular Persian limes are more acidic and lack the floral aroma of Key limes. If you can’t find fresh Key limes (they are tiny and a pain to squeeze!), Nellie & Joe’s bottled juice is the industry standard substitute.
• Yolk Separation: When separating your eggs, make sure no white gets into the yolks. Egg whites can cook into rubbery bits in the smooth custard. Save the whites for a meringue or omelet!
• The Thickening: Don’t be alarmed if the filling seems loose when you pour it in. The combination of the acid, the egg yolks, and the heat creates a firm, silky set that is sliceable once chilled.
• Homemade Crust: While store-bought is easy, a homemade crust (1.5 cups crumbs + 6 tbsp butter + 1/3 cup sugar) adds a deeper, buttery flavor that complements the tart filling beautifully.

What To Serve With Joanna Gaines Key Lime Pie Recipe?

This Joanna Gaines Key Lime Pie Recipe is a rich, tart dessert that cleanses the palate! It is the perfect ending to a heavy meal like Pulled Pork Sandwiches or Fried Chicken! A dollop of unsweetened Whipped Cream is essential to cut the sugar. For a drink, a glass of Iced Tea or a Margarita keeps the tropical vibes going strong.

How To Store Joanna Gaines Key Lime Pie Recipe

• Refrigerate: Store the pie loosely covered with plastic wrap or in a pie dome in the refrigerator for up to 3 days. It tastes even better on day two!
• Freeze: Key Lime Pie freezes wonderfully! Wrap the cooled pie tightly in plastic wrap and foil. Freeze for up to 2 months. You can eat it frozen (like a lime popsicle bar) or thaw it in the fridge.

Joanna Gaines Key Lime Pie Recipe Nutrition Facts

• Calories: 385 kcal
• Fat: 15g
• Carbohydrates: 53g
• Protein: 8g

Nutrition information is estimated per slice (serves 8).

FAQs

Try More Recipes:

• Joanna Gaines Chocolate Peanut Butter Pie Recipe
• Joanna Gaines Brownie Pie Recipe
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