Key Lime Pie

April 7, 2012

I wanted to share a great recipe with you that is one of my

very favorite go to recipes for Key Lime Pie. This pie I made
today and will be taking it to work on Sunday for our Easter
dinner.  This pie is no bake and very quick and easy. You 
can use Cool Whip but I chose to make my own stabilized
whip cream for this recipe. This whip cream holds it’s shape longer and doesn’t tend to melt and get watery when you make it ahead. 
Key Lime Pie(filling)
1 can  Eagle Brand dessert milk
1/2 cup key lime juice
zest of one lime
Graham Cracker Crust
1 stick soft unsalted butter
1 1/2 cups graham cracker crumbs
1/4 cup sugar
Stabilized Whip Cream
1 cup heavy cream(remove 1/4 cup to prepare on stove)
2 tbsp powdered sugar
1 tsp cornstarch
1/2 tsp vanilla
For Filling: Mix Eagle Brand Milk with lime juice with a spoon or spatula. Mix inthe zest of one line and set aside. Pour into prepared pie crust. Chill well before spreading with whipped cream.
For Pie Crust: Mix graham cracker crumbs with soft butter and sugar until you get a sand consistency. Press in bottom of 9 inch tart pan. You do not have to bake this crust.
For stabilized whip cream:: In small sauce pan put 2 tbsp powdered sugar with 1/4 of heavy cream and one tsp of cornstarch. Stir constantly over medium heat until it thickens
up. Remove and let this mixture become room temperature.  This will be the thickening agent you will need to finish preparing your homemade whip cream.
Put remaining heavy cream in chilled mixer bowl and add your  mixture that you prepared onthe stove. Beat with electric mixer until stiff peaks form. Spread on pie.
Recipe adapted from Lime Pie)
Whipped Cream recipe from


Sheila's Kitchen Chronicles: A Southern Baking Journey

Available on Amazon in Kindle, Paperback and Hardcover Edition.