Imen Dridi Martha Stewart’s Key Lime Pie is a delicious and relaxing treat this recipe is a burst of fruity sweetness, with a graham cracker crust, a lively lime filling, and light whipped cream. In just under 45 minutes, you can enjoy this treat, which can serve up to 8.
More Martha Stewart Recipe:
- Martha Stewart Snickerdoodle Recipe
- Martha Stewart Polish Babka Recipe
- Martha Stewart Apple Crumble Pie Recipe
💗 Why You’ll Love This Key Lime Pie Recipe:
- Zesty Flavor: Martha Stewart Key Lime Pie bursts with the vibrant and tangy taste of fresh key limes.
- Buttery Graham Crust: Enjoy the perfect balance of a crumbly, buttery graham crust that complements the zesty lime filling.
- Silky Smooth Texture: Indulge in a velvety smooth texture that melts in your mouth with each delightful bite.
❓ What Is Martha Stewart Key Lime Pie Recipe?
Martha Stewart Key Lime Pie is a harmonious blend of graham-cracker crumbs, butter, sugar, Key lime juice, zest, condensed milk, and egg yolks. Baked to perfection, this pie boasts a creamy texture with a tangy kick.
🍈 Martha Stewart Key Lime Pie Ingredients
- 1 ½ cups graham-cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar
- ½ cup freshly squeezed Key lime juice
- 1 tablespoon grated Key lime zest, plus more for garnish
- 1 ½ cups heavy cream, chilled
- 1 can (14 ounces) can sweetened condensed milk
- 4 large egg yolks
🥧 How To Make Martha Stewart Key Lime Pie
- Warm the oven up to 375°F. In a medium bowl, mix together the graham cracker crumbs, butter, and 3 tablespoons of sugar.
- Press into a 9-inch pie plate. Bake for 12 minutes, or until the edges are lightly browned. Take it out of the oven and put it on a wire rack to cool down fully.
- Warm the oven up to 325°F. Whisk the condensed milk, egg whites, Key lime juice, and zest together slowly in a medium-sized bowl. Fill the crust that has been made and cooled.
- Put the pie back in the oven and bake for 15 to 17 minutes, or until the center is set but the pan still shakes when pushed. Set on a wire rack to cool all the way down.
- In the bowl of an electric mixer with a whisk attachment, mix the cream and the last 2 tablespoons of sugar right before serving. Slowly beat the egg whites until soft peaks form, about two to three minutes.
💭 Recipe Tips
- Grate Key lime zest with a fine grater to get a strong citrus smell.
- Make sure the heavy cream is really cold to get fluffier whipped cream on top.
- For the best structure, keep an eye out for a set center and a pan that moves a little.
🍧 What To Serve With Key Lime Pie
Key Lime Pie can be paired with whipped cream, fresh berries, and mint Add vanilla ice cream, citrus slices, candied lime zest, or raspberry sauce enjoy with coffee or tea.
🎚 How To Store Leftovers Key Lime Pie?
- In the fridge: Cover Leftovers Key Lime Pie and store for up to 3 days.
- In the freezer: Wrap Leftovers Key Lime Pie in parchment and store for up to 1 month.
🥵 How To Reheat Leftovers Key Lime Pie?
Oven Method: If you prefer your pie slightly warm, preheat your oven to a very low temperature (around 200°F or 90°C). Place the slice of pie on a baking sheet and heat it just for 3 minutes be very careful not to melt the filling or over-crisp the crust.
FAQ’S
How Do I Prevent The Pie Crust From Sticking To The Pan?
Lightly grease the pie plate or use parchment paper to prevent the crust from sticking during baking.
Is It Necessary To Use Freshly Squeezed Key Lime Juice?
Freshly squeezed Key lime juice enhances the authentic flavor of the pie, but bottled juice can be used as an alternative.
Is It Necessary To Bake The Crust Before Adding The Filling?
Yes, it is essential to bake the crust for 12 minutes at 375°F to ensure a crisp and flavorful base before adding the filling.
Can I Use A Different Type Of Sweetened Condensed Milk?
Yes, any brand or type of sweetened condensed milk can be used as a substitute according to your preference.
More Martha Stewart Recipe:
Martha Stewart Key Lime Pie Nutrition Fact:
- Calories: 440
- Total Fat: 22g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1.3g
- Monounsaturated Fat: 8.9g
- Cholesterol: 146mg
- Sodium: 206mg
- Total Carbohydrates: 54g
- Dietary Fiber: 0.5g
- Sugars: 42g
- Protein: 8.4g
- Potassium: 326.8mg
Martha Stewart Key Lime Pie Recipe
Description
Martha Stewart’s Key Lime Pie is a delicious and relaxing treat. This recipe is a burst of fruity sweetness, with a graham cracker crust, a lively lime filling, and light whipped cream. In just under 45 minutes, you can enjoy this treat, which can serve up to 8.
Ingredients
Instructions
- Warm the oven up to 375°F. In a medium bowl, mix together the graham cracker crumbs, butter, and 3 tablespoons of sugar.
- Press into a 9-inch pie plate. Bake for 12 minutes, or until the edges are lightly browned. Take it out of the oven and put it on a wire rack to cool down fully.
- Warm the oven up to 325°F. Whisk the condensed milk, egg whites, Key lime juice, and zest together slowly in a medium-sized bowl. Fill the crust that has been made and cooled.
- Put the pie back in the oven and bake for 15 to 17 minutes, or until the center is set but the pan still shakes when pushed. Set on a wire rack to cool all the way down.
- In the bowl of an electric mixer with a whisk attachment, mix the cream and the last 2 tablespoons of sugar right before serving. Slowly beat the egg whites until soft peaks form, about two to three minutes.
Notes
- Grate Key lime zest with a fine grater to get a strong citrus smell.
Make sure the heavy cream is really cold to get fluffier whipped cream on top.
For the best structure, keep an eye out for a set center and a pan that moves a little.
