I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

Key Lime Pie

Dessert | September 26, 2016 | By

Some of the best Key Lime Pie I’ve ever eaten is from Publix in Florida. Seriously. It’s made in their bakery and it’s smooth and creamy with just the right amount of tangy lime flavor, real whipped cream and slivered almonds around the edge. We escape to Florida every winter to relax with family, soak up some sun, swim in the Gulf and probably eat more Key Lime Pie  than should be legal. Unfortunately, I don’t have a Publix within several states of me, but whenever I get the chance to have a slice, it reminds me of warm breezes, swaying palm trees, Jimmy Buffett music, salty air and the sun on my face.

I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

Key Lime Pie is also one of my husband’s favorites. He has no shame eating it for breakfast washed down with a cup or two of coffee and has done so on more than one occasion. In honor of National Key Lime Pie Day today, I’m sharing an easy recipe with a secret ingredient for a pie so good, you’ll cut slice after slice until before you know it, it’s gone. I may or may not be speaking from experience.

I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

Let’s talk about the crust first. My goal was to create a Key Lime Pie even better than Publix and because I decided my time was best spent perfecting the filling, I opted for a store-bought crust. Even though the pie pan is shades less than pretty, the graham cracker taste was really good. I assumed I’d need to squeeze more than a few limes to create the ultimate Key Lime Pie ~ lime after lime; pie after pie. Oops. Big oops. Because the first pie was so spot on ~ I’m talking w.i.n.n.e.r. ~ creamy, velvety with just right amount of lime flavor. Oh man. Any-hoo, feel free to make your own graham cracker crust or take a hand from the store like I did. 

I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

The “secret ingredient” — now not-so-secret ingredient is Triple Sec, an orange liqueur commonly used in margaritas. I found that just a small amount of it added an extra bit of delicious citrus flavor, without overpowering the lime and deepening the flavor profile of the pie. 

The ingredients:

  • 2 – 14 ounce cans of sweetened condensed milk
  • 1/2 cup of sour cream (full fat)
  • 3/4 cup of key lime juice
  • 2 egg yolks
  • 2 – tablespoons of Triple Sec (optional)
  • 1/2 cup of heavy whipping cream
  • 1 – tablespoon of sugar
  • 1/2 teaspoon of vanilla
  • 1/2 cup of slivered almonds
  • Zest from 2 limes (garnish)

Let’s talk limes. . .

Key limes are tiny. Teeny tiny. Squeezing enough lime juice for a Key Lime Pie with these little guys is almost like emptying the ocean with a teaspoon. Hmmm. . .so what happens if you use other limes in this recipe? You’ll still have a really delicious pie.

I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

Using a hand or stand mixer, combine the  sweetened condensed milk, sour cream, key lime juice, egg yolks and Triple Sec and pour it into a prepared graham cracker crust. Triple Sec is optional, but it adds another level of flavor to the pie.

What can you do with the  leftover egg whites? Whisk them with the juice from half of a lemon for an inexpensive face mask! Apply, let it dry and rinse off. It makes your skin feel fabulous.

Bake the pie for 15 minute at 350° degrees. Remove it from the oven and let it rest on a cooling rack until it’s room temperature, then refrigerate several hours or until chilled.

I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

Whipped cream. . .

I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

Using the whisk attachment on your mixer, whisk the heavy cream, sugar and vanilla until soft peaks form. Once the pie is cooled, pipe the whipped cream around the edges, gently press in the slivered almonds and garnish with the lime zest.

Big white sail,
 
Red sunset
Lobster tail
and don’t forget
My, my, my – my key lime pie (Kenny Chesney)

I kid you not, this is the best Key Lime Pie, thanks to a secret ingredient that enhances the flavors. It whips up quickly and is a proven winner.

 

Key Lime Pie
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Ingredients
  1. 2 – 14 ounce cans of sweetened condensed milk
  2. 1/2 cup of sour cream (full fat)
  3. 3/4 cup of key lime juice
  4. 2 egg yolks
  5. 2 – tablespoons of Triple Sec (optional)
  6. 1/2 cup of heavy whipping cream
  7. 1 – tablespoon of sugar
  8. 1/2 teaspoon of vanilla
  9. 1/2 cup of slivered almonds
  10. Zest from two limes (garnish)
Instructions
  1. Using a hand or stand mixer, combine the sweetened condensed milk, sour cream, key lime juice, egg yolks and Triple Sec.
  2. Pour into a prepared graham cracker crust.
  3. Bake the pie for 15 minute at 350° degrees.
  4. Remove from the oven and let it rest on a cooling rack until it’s room temperature.
  5. Refrigerate several hours or until chilled.
  6. Using the whisk attachment on your mixer, whisk the heavy cream, sugar and vanilla until soft peaks form.
  7. Once the pie is cooled, pipe the whipped cream around the edges, gently press in the slivered almonds and garnish with lime zest.
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  1. Mary
    September 28, 2016

    Goodness Gracious Gert – what a pie! Your filling looks so “velvety” smooth. Love the secret ingredient addition. Pinned. Can’t wait to make this. Thanks for sharing this recipe. Have a good week!

    • Bernie
      October 2, 2016

      Mary your comments always make my day! As always thanks for the food love and I hope you enjoy the pie! 🙂