Bella's Key Lime Pie
For my daughter. Lightly adapted from King Arthur Baking. Bright, tangy, and topped with a fluffy lime-infused cream, Bella's Key Lime Pie is the ultimate tropical dessert. A chilled delight perfect for sunny days.
- Prep time
- 10 hr 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 C graham cracker crumbs
- 1/2 C dark brown sugar
- 1/4 C unsweetened coconut shreds (toasted)
- 10 Tbsp salted butter (browned)
- 2 Tsp ground cinnamon
- 1 large egg white
- 1 tbsp water
- 6 large eggs yolks (room temperature)
- 2 14-oz cans sweetened condensed milk
- 1 C key lime juice (freshly squeezed)
- 1/2 C sour cream (room temperature)
- 1/8 Tsp lime oil (as needed)
- 1 drop green food coloring (optional)
- 1/2 C key lime zest (from about 8 key limes)
- 1 14-oz can sweetened condensed milk
- 2 C whipped cream
- 1 8-oz package cream cheese (room temperature)
- 8 oz mascarpone (room temperature)
- 1/2 C key lime juice (freshly squeezed)
- 1/4 C granulated sugar
- 2 Tsp clear vanilla extract
- 1/3 C key lime zest (from about 6 key limes)
Instructions
- 1
Preheat your oven to 300°F. In a mixing bowl, combine the graham cracker crumbs, brown sugar, toasted coconut shreds, and cinnamon. Add the browned butter and mix until everything is well combined and the crumbs feel evenly moist.
- 2
Pour half of the crumb mixture into a parchment-lined 9″ springform pan. Using the bottom of a measuring cup, press the crumbs firmly and evenly across the bottom. Add the remaining crumbs and press them up the sides to form a sturdy crust.
- 3
Whisk together the egg white and water, then brush it evenly over the entire crust, including the sides. This layer keeps the crust crisp. Bake for 20-25 minutes, until golden and fragrant. Set aside to cool.
- 4
Preheat the oven again to 300°F if needed. In a large bowl or stand mixer, beat together the sweetened condensed milk, egg yolks, lime juice, sour cream, and lime zest until just combined. Add the lime oil for an extra boost of lime flavor and a drop of green food coloring if desired, mixing until no streaks remain.
- 5
Pour the filling into the cooled crust. Place the springform pan on a baking sheet for stability and bake for 27-30 minutes, until the center is set but the edges still have a slight jiggle. Allow to cool at room temperature, loosely covered.
- 6
In a mixing bowl, beat together the sweetened condensed milk, cream cheese, mascarpone, lime juice, sugar, and vanilla extract until smooth. Gently fold in the whipped cream with a spatula, ensuring there are no streaks.
- 7
Spoon the whipped topping onto the cooled pie, smoothing it out with an offset spatula. Sprinkle the lime zest evenly across the top for a finishing touch.
- 8
Cover the pie and refrigerate for at least 8 hours to let it set completely. When ready to serve, garnish with whipped cream, lime slices, or raspberry sauce if desired. Dassit!