Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cake:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 3 limes
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1/4 cup key lime juice
1 cup buttermilk
1 tsp vanilla extract
Green food coloring (optional)
For the Frosting:
1 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar, sifted
2 tbsp key lime juice
1 tbsp lime zest
1 tsp vanilla extract
For Garnish:
Additional lime zest
Thinly sliced lime rounds
Crushed graham cracker crumbs
Directions:
Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottoms of the cake pans.
Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and lime zest.
Cream Butter and Sugar: In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in key lime juice and vanilla.
Combine with Dry Ingredients and Buttermilk: Alternately add dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients. Add food coloring if using.
Bake: Divide batter among pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
Make Frosting: Beat butter and cream cheese. Gradually add powdered sugar, then lime juice, zest, and vanilla.
Assemble: Frost each layer and stack. Cover the outside with frosting.
Decorate: Garnish with lime slices, zest, and crushed graham crackers.
Serving Size: 12 slices
Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 45-50 minutes
FAQs:
How long does homemade key lime pie keep?
around 3 to 5 days
Homemade Key Lime Pie: If you’ve prepared a homemade key lime pie, it will typically last around 3 to 5 days in the refrigerator. The freshness and quality of the ingredients, as well as the hygiene of the preparation process, play a significant role in determining its shelf life.
What makes key lime pie thicken?
Combining the lime juice with the egg yolks and condensed milk creates a chemical reaction that causes the mixture to thicken all on its own (the acid causes the proteins in the yolks and milk to bond together).
How do you keep key lime pie fresh?
Pies should be covered with plastic wrap prior to freezing. How long will my pie last refrigerated? Shelf life of the refrigerated pie is 10 days. Pies should be covered with the provided dome lid while refrigerated.
Does homemade key lime pie freeze well?
Yes! You can freeze Key lime pie for up to three months (but make sure you don’t add whipped cream or toppings until after it’s thawed). If you plan to freeze the pie, bake it in a foil pan. Wrap the cooled pie in at least one layer of storage wrap, then follow it up with at least one layer of foil.
Does key lime pie need to be frozen?
When your pie arrives, you can put it directly in the freezer if you’re not planning to eat it right away (key lime pie stores in the freezer incredibly well!), or you can put your pie in the refrigerator upon arrival. Keep your pie covered with the provided clear dome lid.
Does key lime pie need to be refrigerated?
Bacteria loves to grow between 40 degrees F and 140 degrees F, which is referred to as the “Danger Zone.” Because of this, you should only keep food, including Key lime pie, on the counter for up to two hours.
Where does key lime pie originate?
Key West, Florida
The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century. The use of sweetened condensed milk, an essential ingredient, is probably because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s.
Why does my key lime pie have bubbles?
If over cooked, even by a few minutes, it will result in a thicker undesired texture. After the 10 minutes you will begin to see little bubbles forming at the surface of the pie.
