Key Lime Pie

4.23 from 48 votes

This Key Lime Pie is Paula Deen's recipe with the addition of a touch of cinnamon in the pie crust. This frozen pie is one of the best, tangy citrus desserts and is perfect for hot summer days!

Course Desserts

Cuisine American

Keyword Key Lime Pie, Paula Deens Key Lime Pie

Prep Time 15

Cook Time 10

Freeze time 6

Total Time 6 25

Servings

Calories 588kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the graham cracker crust

2 cups graham cracker crumbs
¼ cup light brown sugar , firmly packed
½ cup unsalted butter , melted
½ teaspoon ground cinnamon

For the key lime pie filling

1 cup heavy whipping cream
½ cup granulated sugar
12 ounces sweetened condensed milk
¾ cup key lime juice , freshly squeezed
1 tablespoon key lime zest
2 cups half and half
fresh key lime slices , (optional)
whipped cream , (optional)

Instructions

Preheat the oven to 350 degrees F. In a medium bowl, combine cracker crumbs, brown sugar, cinnamon, and butter.
Transfer the graham cracker mixture to the tart pan and press mixture tightly to fit the bottom and up the sides of the pan. Bake for 10 minutes, until golden brown. Remove from oven and cool completely on a wire rack.
In a small bowl, combine the and key lime zest and sugar, working the zest into the sugar with your fingers, to infuse the oils from the zestIn a large bowl using a hand mixer at medium speed, beat the heavy cream until it begins to thicken, about 2 minutes. Gradually add ½ cup sugar mixture and continue to mix for about 3 minutes on high speed, until soft peaks form.
Gradually add the sweetened condensed milk to the heavy cream mixture, mixing constantly, until thoroughly combined.
Gradually mix in the fresh key lime juice into the cream mixture until thoroughly combined. Add the half and half and mix 5 minutes longer, to build body and incorporate air into the filling mixture.
Transfer the filling mixture to the cooled graham cracker crust. Cover and freeze at least 6 hours.

Nutrition