Key Lime Pie with Whipped Topping

Key Lime Pie with Whipped Topping
Marisa Churchill is making a refreshing dessert with a homemade graham cracker crust.

Ingredients for Crust

  • 4 ½ ounces (1 cup) all-purpose flour
  • 4 ½ ounces (2 cups) graham crackers, finely ground
  • ½ tsp. salt
  • ½ cup. brown sugar and stevia baking blend, such as Truvia
  • 8 ounces butter (chilled and cut into ½” cubes)
  • 1 yolk
  • 1/2 tsp. vanilla

Ingedients for Filling

  • 6 egg yolks
  • 2 whole eggs
  • 1 ½ cups condensed milk
  • 1 ½ tablespoons coconut milk
  • 1/8 tsp. salt
  • 1 ½ tablespoons lime zest (regular limes)
  • 1/3 cup key lime juice, fresh or bottled, such as Nellie & Joe’s
  • 2/3 cup of regular lime juice

Ingredients for Whipped Topping

  • 2/3 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/3 cup plain reduced fat Greek yogurt, such as Fage

Key Lime Pie with Whipped Topping- Home & Family

Directions for Crust

1. Finely grind the graham crackers. In the bowl of a stand mixer, with the paddle attachment, combine the flour, graham crumbs, salt, and brown sugar baking blend. Mix on low speed.

2. Add the chilled butter, once the crust is almost fully formed add the egg yolk and vanilla, mix just until everything is incorporated. Flatten the dough into a disk and then roll between two layers of plastic wrap, to prevent sticking. Roll to ¼” thickness. Spray the tart pan with baking spray and line with the rolled dough. Chill for at least one hour before baking.

3. To bake spray a piece of parchment paper (or aluminum foil) with pan spray. Place the sprayed side against the dough and blind bake with 2 cups of pie weights (or dried beans) for 25-30 minutes in a 350F oven.

4. Meanwhile, prepare the lime curd.

Directions for Filling

1. In a large mixing bowl, combine all the ingredients for the lime curd and whisk together until thoroughly combined. Refrigerate until ready to use, up to two days in advance.

2. To bake, preheat the oven to 350F. Fill the pre-baked tart shell with the curd, and bake for an additional 15-20 minutes, or until the curd is set. It should jiggle but not seem loose.

3. Once the pie is baked, allow to cool and then chill in the refrigerator before serving or adding whipped topping.

Directions for Whipped Topping

In the bowl of a stand mixer, beat the heavy cream on high speed until it thickens. Slowly add the sugar and continue to beat until it’s a thick whipped cream. You want to almost over whip the cream, so it doesn’t turn watery when you add the yogurt. Fold in the yogurt and immediately top the pie and serve.

Get more information about this episode >>