Sandra This Paula Deen Key Lime Pie is a refreshing, creamy dessert with a tangy key lime filling and a buttery graham cracker crust, perfect for summer gatherings or any occasion. Frozen to a firm, velvety texture and garnished with fresh lime slices, this indulgent pie is ready in about 30 minutes of active prep, plus 4-6 hours of freezing, delivering a zesty, crowd-pleasing treat.
Paula Deen Key Lime Pie Recipe Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup brown sugar, firmly packed
- ½ cup unsalted butter, melted
Key Lime Filling
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- 1 (12 oz.) can sweetened condensed milk
- ¾ cup key lime juice (fresh or bottled)
- 1 Tbsp. key lime zest
- 1 pint (2 cups) half-and-half
- Fresh lime slices, for garnish
How To Make Paula Deen Key Lime Pie
- Prepare the Oven and Crust: Preheat the oven to 350°F (175°C) and position a rack in the middle. In a medium bowl, combine 2 cups graham cracker crumbs and ¼ cup firmly packed brown sugar. Stir in ½ cup melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 10-inch springform pan, creating an even layer. Bake for 8 minutes until lightly golden. Remove from the oven and let cool completely, about 20-30 minutes.
- Make the Key Lime Filling: In a large bowl, use an electric mixer on medium speed to beat 1 cup heavy whipping cream until slightly thickened, about 1-2 minutes. Gradually add ½ cup granulated sugar, beating until soft peaks form. Add 1 (12 oz.) can sweetened condensed milk and continue beating until stiff peaks form, about 2-3 minutes. Reduce speed to low and beat in ¾ cup key lime juice, 1 tablespoon key lime zest, and 2 cups half-and-half until the mixture is smooth and well combined.
- Assemble the Pie: Gently spread the key lime filling over the cooled graham cracker crust, smoothing the top with a spatula. Ensure the filling is evenly distributed for consistent freezing.
- Freeze the Pie: Cover the pie with plastic wrap or foil and freeze for 4-6 hours, or until firm. For best results, freeze overnight to ensure a solid, sliceable texture.
- Serve: Remove the pie from the freezer and let it sit at room temperature for 5-10 minutes for easier slicing. Release the springform pan sides, cut into wedges, and garnish with fresh lime slices. Serve cold for a refreshing, tangy dessert.
Recipe Tips
- How do I ensure a firm crust? Press the graham cracker mixture tightly into the pan using the bottom of a measuring cup to create a compact, even base that won’t crumble.
- Can I use regular lime juice? Key lime juice is preferred for its distinct tartness, but regular (Persian) lime juice can be used in a pinch. Freshly squeezed juice enhances flavor over bottled.
- How do I achieve a smooth filling? Beat the cream to stiff peaks before adding liquids, and ensure all ingredients are at room temperature to prevent curdling or lumps.
- Can I make this gluten-free? Use gluten-free graham cracker crumbs for the crust to make the pie gluten-free without altering the texture or flavor.
What To Serve With Key Lime Pie
This vibrant pie pairs beautifully with:
- Fresh whipped cream or a scoop of mango sorbet for a tropical twist
- A handful of fresh berries (raspberries or blueberries) for color and contrast
- A chilled glass of iced tea or a sparkling mojito to complement the citrusy tang
How To Store Key Lime Pie
- Store: Cover the pie tightly with plastic wrap or store in an airtight container in the freezer for up to 1 month. If refrigerated, consume within 3 days to maintain texture.
- Reheat: No reheating is needed; serve cold directly from the freezer or refrigerator. Let sit at room temperature for 5-10 minutes for easier slicing.
- Freeze: The pie is already designed to be frozen. For longer storage, wrap tightly in plastic wrap and foil to prevent freezer burn, and store for up to 1 month. Thaw in the refrigerator for a few hours before serving if it becomes too firm.
Key Lime Pie Nutrition Facts
- Calories: ~450 kcal per serving
- Protein: 7g
- Fat: 25g
- Carbohydrates: 50g
- Sugar: 40g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different pan?
Yes, a 9-inch pie plate can be used, but reduce the crust ingredients by one-third to fit the smaller size. Baking time remains the same.
Why is my filling runny?
Ensure the cream is whipped to stiff peaks and the pie is frozen for at least 4 hours to achieve a firm, sliceable texture.
Can I make this dairy-free?
Substitute heavy cream and half-and-half with coconut cream, and use a dairy-free sweetened condensed milk alternative. Replace butter with vegan butter for the crust.
How do I zest limes without a zester?
Use a microplane or the fine side of a box grater, avoiding the bitter white pith beneath the green skin.
Try More Recipes:
- Paula Deen Chocolate Pie Recipe
- Paula Deen Baby Lemon Impossible Pies Recipe
- Paula Deen Shepherd’s Pie Recipe
Paula Deen Key Lime Pie Recipe
Description
A refreshing key lime pie with a tangy, creamy filling and buttery graham cracker crust, frozen to perfection and garnished with lime slices.
Ingredients
Graham Cracker Crust
Key Lime Filling
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 10-inch springform pan. Bake 8 minutes; cool completely.
- Beat heavy cream until thickened. Add sugar, beating to soft peaks. Add condensed milk, beating to stiff peaks. Beat in lime juice, zest, and half-and-half.
- Spread filling over cooled crust. Cover and freeze 4-6 hours until firm.
- Let sit 5-10 minutes, remove from pan, slice, garnish with lime slices, and serve cold.
Notes
- Use fresh key lime juice for best flavor.
- Freeze overnight for easiest slicing.
- Store in the freezer for up to 1 month.
- Use gluten-free graham crackers for a gluten-free version.
