Key Lime Pie (Classic Version) - Joyofbaking.com

[@maureenamos5240]

Thank you again Stephanie. I'm a 63yo female from Australia. You have resurrected my "cooking mojo". This lime pie turned out perfectly just as all of your other recipes that I've worked my way through over the last few weeks. I've made the Angel Food Cake, Carrot Cake(I substituted the Angel Food Cake tin for the 2 layer successfully), the Date and Walnut Bread, the Banana Bread and I now have the pastry and chicken ready to complete your Chicken Hot Pie that I changed a little to a pie (I reduced the stock to 1.5 cups instead of 2.5 cups) and the Lemon Poppy Seed Cake. My family raved about the Carrot Cake and I can't resist eating the Lime Pie. It's autumn here and I'm enjoying making your recipes so much because they all "turn out" exactly as you instruct. So many more that I want to cook. I think that I'm addicted to your site. All the best to you! Maureen

[@rafaelbhuiya]

I actually love this lady. I'm from a none English speaking country and I really understand everything she said and I love that she use American and European measurement. I'm going to make this pie tomorrow. Love from Sweden

[@Jupe367]

She knows her metrics conversion really well. I like watching her because she knows how to cater to a diverse audience.

[@spartarheel]

Flawless recipe. Key lime pie is my mom's favorite desserts, and I made this one for her birthday this past weekend....she absolutely loved it!

[@tetesasmith7189]

I love how this turned out and how she always takes time to explain the ingredients and the amount to use!!!

[@nylenik4340]

Tetesa Smith yeah she gives a lot of tips like putting the bowl in the freezer and the food coloring.

[@ginarow820]

I made this over the weekend and the family loved it. I’m from Scotland so can’t get keylimes, had to use ordinary one and these worked really well. Thanks for the videos and recipes. Your videos are excellent and everything is clearly explained and shown.

[@chadia25]

I lost this recipe, made it a few years ago. Loved it. So glad I found it ❤️❤️❤️

[@oliviag.4587]

Whenever I'm looking for a good recipe, I always come to your channel first! You'r the best! I love your videos and I love how you give American measurements and metric measurements! This recipe was great!

[@keithlhiker]

The best and most comprehensive Key Lime pie recipe on the web. Follow this and your results will be amazing. I read a few other recipes but with the video instructions you can't go wrong with this one. (I added one more egg yolk based on the fact that most other recipes used that number) Thank you.

[@panicafeverprettyodd]

I absolutely love how you give European measurements in all of your videos instead of only Cups! Really helps!

[@solyanela2495]

Stephanie I love the way you explained everything in such great details! This was the first recipe that I made from your channels and I have being a follower ever since. I thought that I had posted a commented over 12 years ago but here is another one just in case. I love this key lime pie recipe that I’m making today again for my family. Keep on baking from my kitchen to yours thank you!! ❤

[@caridadmoreno1481]

Stephanie all I can say is “ you are the bomb”! Your instructions are flawless thank you for sharing such a lovely recipe & gift !

[@Meb1820]

I absolutely adore your videos. You explain extremely well and demonstrate perfectly. Thank you for taking the time to make these videos for all of us who aren't born cooks and bakers! :)

[@kathyprovost2535]

OMG - this is absolutely amazing. Since I couldn't get key limes, it was easier to purchase Nellie & Joe's Key Lime Juice at my supermarket. I couldn't believe how simple it was to make and it was a real hit with my husband. I can't wait to have another piece tonight. Thanks, Stephanie. You make baking easy!

[@Danielle33384]

Kathy Provost do you still need the zest or just the juice?

[@faithnelson2013]

@@Danielle33384 you don't have to use the zest, but it does add to the visual as well as the fragrance. i would use regular fresh limes or even lemons before using anything out of a bottle though. i've used key limes. imho they are no better than regular limes and are a real pain to squeeze.

[@gummybear41283]

Nellie and Joes is real Key lime!!! there's no difference between that and key limes!!

[@jesselucia7238]

Stephanie thank you so much about this recipe, my kids loved it and it was so easy! I love your show.

[@dimgl19]

As a German viewer I am very very thankful for the ingridientinfos in grams! Subscribed!

[@SarahGuadagnin]

It's so considerate of you to mention the butter fat in the cream because where I live they go buy different names, plus all the measurements,everything is so detailed about your videos and that is what makes them the best (along with the yummy recipes) on youtube! :)

[@deborah2214]

I love your recipes and the manner in which you teach! Thank you!

[@joyofbaking]

When you took it out of the oven was the filling set? Maybe it should have been baked a little longer.

[@jackychannel]

I made this today for thanksgiving! it's very easy to do.

[@joyofbaking]

We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

[@lilytan3832]

Thank you for sharing your baking talent and recipes! They are all so delicious!! 🙂

[@piavillafuerte424]

Ms Joy your key lime is really delicious.I make it many times and husband love it.

[@iamme4983]

Absolutely lovely lady to listen to. Love all her recpes

[@diversegardener392]

Stephanie that's a pie to my heart! And what a lovely whipped topping to boot.

[@myfathersdaughter6983]

The most impressive video. Great tips, right to the point, no wasted time, we'll done! I will definitely follow this channel. Kim from Pepperell, Mass.

[@armywife2248]

I love that she doesn't use a lot of sugar in the crust and whipped cream!

[@sammic218]

awesome recipe!!! My husband loved it! Thank you Stephanie☺.

[@tiffanyhidalgo9299]

You aré amazing becuase you explain in details and don't just put it all together and my pie came out close to perfect thank you very much

[@scottie781x]

Thank you Stephanie! The pie looked delicious! I'm definitely going to make this for the holidays!

[@byronchandler5000]

That pie looks beautiful. Thanks for the pie tips Stephanie

[@joyofbaking]

Yes.

[@shiprasrivastava1492]

You are always amazing .. Just love your recipes

[@schublak]

I am not a fan of Facebook so thank you for staying on youtube! Great having your measurements in grams!!! Here I found not only a super recipe but also a few technical tipps!!! Thank you!

[@StormZephyr]

Oh and - A note for the audience! Ripe Key limes and even Persian limes are actually a pale yellow when ripe. If you see yellowish limes in the supermarket, get them! Their flavor is a lot more mild and still very well-defined, without the slight bitterness of less ripe limes.

[@Danielle33384]

I can’t wait to try this! Thank you so much for showing how easy it can be!

[@Act101babee]

I made this, delish!! My parents never had key lime pie and were astounded by the tart flavors that assaulted your mouth, one word, yum!

[@joyofbaking]

It sounds like the filling may have curdled. That usually happens either because the oven temperature was too high or it was over baked. You could buy a free standing oven thermometer to double check your oven's calibration to make sure your oven isn't running a little hot.

[@joyofbaking]

Yes, you can mix it by hand and it will be the same.

[@bobbypentland5764]

OMG my favorite pie I love this! Thanks for sharing this, see you next time.

[@zsazsazsusy]

I made this yesterday with the actual key limes. I used a pre-made pie crust. I topped with icing cream and some limes instead of the whipping cream because I don't like the whipping cream and it's too fat. I thought my pie would turn out so sweet but it was perfect :)

[@mind2ill48]

Just made your recipe! It was wonderful! I cant believe how easy it was! Thank you!

[@ae107]

Made this and it came out so good, thank you!!! ❤️

[@adifferencetosavour]

I love to watch your shows, they are very interesting!!

[@Sallybunckle]

Thanks for sharing your recipes. I love to bake myself but not confindent enough to do things other than basic cakes and biscuits. By following your videos youve given me confidence to try new things. Thank you so much, my family apprieciate my new skills....

[@analidahassenmayer6309]

Joy I did two keylime pies last night one with merengue and others with wipcream everybody love it thanks

[@DEONDAT]

I made this pie for Thanksgiving and it was delicious!

[@lindawarren3647]

that looks so delicious, going off to make it now! thank you for all your videos, much appreciated!

[@carolO22]

Making this recipe tonight for my fiancee's birthday 🎈 Thank you for sharing!

[@joyofbaking]

If the top browned quickly it is likely because you had the top heating element on. You should never use the top element, only the bottom regardless what your oven setting says.

[@joyofbaking]

It may. If you want a lime flavored whipped cream, I would add some lime zest.

[@braddavis8822]

Made this several times to the recipe... But today made this with the Swiss mareng in the lemon mareng video. It's ALWAYS a hit. But it's different... But Equally AMAZING...

[@foodjazz]

Looks so delicious, Stephanie!

[@slocad11]

Very well presented. Stephanie Jaworski is a clear, organized instructor. I agree that your giving metric measurements as well as US is helpful. Also, you offer substitutions and alternatives. There is an ingredient that Austrian pastry bakers use, Sahnesteiff, I believe, which when added to whipped cream, helps maintain the shape of piped whipped cream and prevents weeping. I am surprised that with the raw yolks, you need only bake this for 15 minutes, though. Is that enough time to make them safe to eat?

[@flirtyleshbian]

ive watched quite a few videos on ur pies and dough the dough was yummy and i am going to make the key lime an pecan also learned how to make a blueberry....Thanx!

[@Act101babee]

Yumm!! I'm making this tonight for dessert for my mom and dad hope they like it. The only difference is we don't have heavy cream so I'm gonna use coconut milk to make a coconut whip cream. Hope everything works out!

[@frederickheisler3493]

Hi Stephanie: I just saw this video and used it to bake your Key Lime Pie. The flavor is fantastic, but, the consistency of the filling is more like ricotta than the creamy smooth custard like filling I was expecting. Do you think I over mixed it resulting in too many air bubbles? Any suggestions you can make for improving the consistency of the filling will be much appreciated. Thank you for all your video tutorials. You explain things clearly and the level of detail you give makes it easy for a person who has never made the item to understand.

[@paulmunro3175]

Good detail. I'll try it.

[@joyofbaking]

It is baked because of the eggs in the filling.

[@4everhumbled]

When I make your bake goods I tell my husband this is my “aunt Joy’s” recipe lol

[@sebastianwf]

Stephanie thank you very much I made this on saturday and everybody loved it! even my father in-law xD, it's delicious!

[@supernova1894]

Thank you so much for your recipe! It's my mom's favorite pie and she love it! So did I! BTW, I substitute the sugary itens for sugar free ones! Yummy!

[@gabbyk9859]

Oh my goodness!! looks delicious!! and so easy!

[@jjnopierre]

Another wonderful video. How well does the whipping cream stand up to humidity? I live in the virgin islands.. non ac.

[@joyofbaking]

The pie does need to be refrigerated. The whipped cream doesn't hold well outside of the fridge.

[@peggystots198]

joann

[@evadnerock4269]

joann jno-pierre Over a year ago lol you can add Cornstarch or icing sugar to stabilize the whip cream Blessings

[@EleanorTrinidad]

Hi! Very instructive and clear demo as usual. :-) I have a few questions though: - How can I avoid bubbles from forming in the filling? - How can you tell if the pie has set already? What should I look out for? Thank you.

[@joyofbaking]

Eleanor Trinidad If there are a lot of bubbles, sometimes if you gently tap the pie the bubbles will break. The filling is set when it looks firm on top and if you gently shake the pan the filling doesn't move very much.

[@EleanorTrinidad]

Joy of Baking Thank you very much! :-)

[@melissacoverswelch]

This was amazing! U are the best as usual

[@joyofbaking]

I'm sorry, but I really don't know as I've never made cupcakes with the batter.

[@ianscianablo4674]

Hi! Other than the size is there a difference in flavor between the Key lime and the bigger regular lime?

[@MsxzMae]

I wish you're my grandmother

[@zerofx4114]

Omg, where'd you get the pig holding the sign in the background?! It's amazing

[@sebastianwf]

Hey Stephanie, can I mix it by hand? will it be the same?

[@nicoleperson9477]

wonderful

[@histar28670]

I would try this Xmas

[@eligirl100]

I just did your recipe right now and it turned out great but is there a way to make it less sweet? I don't want it to be too bitter by adding too much lime juice but the condensed milk is just too sweet for my taste. Could I dilute it or use evaporated milk or cream instead?

[@graceshi9929]

Looks delicious

[@musicoverllife2]

sounds good! how was it?

[@santasanchez6394]

I froze it and it was amazing so smooth and very yummy.

[@vioalk]

I like your recipe⚘⚘⚘

[@vioalk]

can i use orange instead of lemon?

[@vioalk]

use lemon zest and fresh orange juce ?

[@StaRwaka]

Great recipe! I prefer baking the crust first. Thanks for the great demo. My first attempt and every one since has been totally successful.

[@BridgetoSomewhere]

Pretty, I love that tip. Works neat for swirling on cupcakes instead of the regular large star tip. Yum. Shouldn't watch cooking videos when I'm hungry.

[@UHFStation1]

Lovely. Is the whip cream to offset any acidity from the fruit?

[@joyofbaking]

The whipped cream does offset the acidity of the filling and, of course, it just tastes good. :)

[@MISSKEVINROX]

I love the green color,

[@sebastianwf]

I have another question, I'm planning on making them individual in a 12 cupcake mold, do you think the batter will be enough? or should I double it?

[@papercandles]

Im thinking of making a Key Lime Pie for Thanksgiving too! Please report back how it comes out!

[@robertotorres2734]

hello stephanie, i realy enjoy you video, is easy delicius and whit out complications, just one cuestion, im froom mexico city, the limes you use arnt" regular lemons right? so in mexico they are what we call limas? limas is a sweet more like flavor, im sorry about my english, i apreciet you answer:)

[@joyofbaking]

It is quite a bit different than a pastry cream. Much richer.

[@janellekm]

Thank you for using metric measurements so that this Aussie can make your pie. 😊

[@Trinaflrealtor]

I noticed key limes have seeds. Unlike conventional limes. Fruit are suppose to have seeds. Love key limes

[@samueldvorak5111]

Thank you!!!! but why don't you just bye whipped cream in a container so you don't have to bye the bag? does it taste better??

[@mmor92]

Hi Stephanie, I would like to try to do the recipee but with the Meringue on top. Should I put the meringue on top of the filling before or after I put the pie in the oven?

[@joyofbaking]

I would add the meringue after the filling has been cooked.

[@TheClumcy]

Delicious !

[@playrewindff]

Your mixer looks great. What brand and model is it? Thanks!

[@joyofbaking]

+playrewindff I use a Kenwood mixer.

[@kisssmyass96]

Is this very sweet as compared to the fruit tart?

[@radbcc]

Steph, do you have a piece of dessert every night after dinner?

[@sbecke7692]

Hi Stephanie, I've made this recipe for key lime pie twice. I am a seasoned baker but am not sure if this pie is coming out the way it should. I baked it 15 minutes and cool completely before refrigerating. I cut the pie about 24 hours after baking. It was delicious but the center of the pie is very gooey like it was not baked long enough. My oven's temperature is accurate. Just wondering if this is the way you expect it to be. Thanks!

[@joyofbaking]

You want to bake the pie until the filling is set (it no longer looks wet and when you gently shake the pan the filling doesn't jiggle). If you found the center was under baked I would bake the pie a little longer next time.

[@Allotar]

Great video. Thank you!

[@emilylavielle4757]

I made this a few times, but it always turns out light, airy , and kind of fluffy! I did it 3 times and always turns out the same, I don't think you're suppose to beat the eggs too much like you said

[@joyofbaking]

The more you beat the filling, the lighter in texture it will become. If you don't want it that way, then I would beat it less.

[@sbecke7692]

I made 2 of these key lime pies yesterday for Easter dinner. The taste was delicious although after baking, I could smell the egg but once they cooled and sat for awhile, I did not taste overwhelming egg. My problem is that the first one, I overcooked because I set the timer wrong. The second one I watched carefully and baked for 14 minutes. It was completely set. The overcooked pie tasted delicious and had a consistency of cheesecake. The second pie (after cooling and sitting in the frig for a couple of hours, had a soft custardy texture, almost too soft and goody. Again both pies were delicious. They both were messy looking; the soft one just fell apart on the plate and the overcooked one seemed to crumble upon plating. Most people at dinner did not care but I was a bit embarrassed at the presentation. I will use this recipe again and try to perfect the presentation. Any suggestions Stephanie?

[@quentinalcairo4283]

Will a ready graham cracker crust work just as well ? Because I made one not too long ago and it was delicious . But I used a trick to make the crust hold it shape and it had a much delectable texture to it . You can respond back if you like to know .

[@joyofbaking]

Quentin Alcairo Yes, you can use a ready made graham cracker crust.

[@smileitislove]

could I use a spring form pan for this recipe? do you think that the filling will burn?