Perfect Key Lime Pie with Coconut Rum Whipped Cream Recipe

Cook Time: 20 minutes

Ingredients

• 11 graham crackers
• 1/4 cup white sugar
• 5 tablespoons butter, melted
• 1 (14 ounce) can plus 1/2 cup sweetened condensed milk
• 2/3 cup freshly squeezed lime juice or Key lime juice
• 1/2 teaspoon lime zest
• 3 large egg yolks
• 1/3 cup sour cream
• 1 cup cold heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons coconut rum

Directions

1. Preheat the oven to 350F (175C).
2. Break the graham crackers into pieces and place them in the bowl of a food processor. Add the white sugar and pulse until coarsely ground.
3. Pour in the melted butter and pulse about four times, until the mixture resembles damp sand. Transfer it to a pie dish and gently press it into the bottom and up the sides of the dish.
4. Bake the crust in the preheated oven for 4-6 minutes, or until fragrant. Remove from the oven and set aside to cool.
5. In a medium mixing bowl, whisk together the sweetened condensed milk and lime juice until smooth.
6. Add the egg yolks to the mixture and whisk until well combined.
7. Stir in the sour cream and lime zest until the filling is smooth and evenly combined.
8. Pour the lime filling over the prepared graham cracker crust. Spread it evenly into a thin layer.
9. Place the pie dish on a rimmed baking sheet and bake for 14-16 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the pie from the oven and allow it to cool to room temperature for about 40 minutes.
11. Once cooled, transfer the pie to the refrigerator and chill for at least 8 hours (overnight is best).
12. For the whipped cream topping, place the cold heavy cream, powdered sugar, and coconut rum in a mixing bowl. Beat with an electric mixer until soft peaks form.
13. Once the pie has chilled, serve it with a generous dollop of whipped cream.

Notes

Key limes are smaller and more acidic than the Persian lime and are typically harvested from June through September. If Key limes are not available, Persian limes can be used as a substitute without altering the overall taste too much.

Nutrition Facts (per serving)

• Calories: 576
• Total Fat: 31g (40% Daily Value)
• Saturated Fat: 18g (91% Daily Value)
• Cholesterol: 180mg (60% Daily Value)
• Sodium: 254mg (11% Daily Value)
• Total Carbohydrate: 64g (23% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Total Sugars: 59g
• Protein: 11g (22% Daily Value)
• Vitamin C: 6mg (7% Daily Value)
• Calcium: 300mg (23% Daily Value)
• Iron: 1mg (5% Daily Value)
• Potassium: 412mg (9% Daily Value)

The Story Behind Key Lime Pie

Key lime pie has a fascinating history rooted in the Florida Keys. The dessert is believed to have been created in the late 19th or early 20th century, when settlers in the region had limited access to fresh milk and relied on canned sweetened condensed milk. Local Key limes, smaller and more aromatic than the common Persian lime, became the signature ingredient. Over time, the simple combination of lime juice, egg yolks, and condensed milk baked in a graham cracker crust became a celebrated staple of Southern dessert culture.

Regional Variations and Distinctive Flavors

While Key lime pie is most closely associated with Florida, it has inspired regional variations across the United States. In some areas, chefs substitute the traditional graham cracker crust with a shortbread or cookie crust, adding texture and subtle flavor changes. The use of Key limes versus regular limes greatly influences the tartness and aroma of the pie, making the authentic version uniquely vibrant. Some regions even add a touch of coconut or tropical flair, such as coconut rum whipped cream, to reflect the island-inspired roots of the dish.

How It Differs from Similar Desserts

Key lime pie may resemble other citrus pies, like lemon meringue or lime cheesecake, but its distinguishing feature is the perfect balance between sweet and tart with a creamy custard-like filling. Unlike lemon meringue, it is typically topped with whipped cream rather than a browned meringue. Compared to lime cheesecake, Key lime pie is lighter and relies on fresh citrus flavor rather than a dense, cream cheese base. The graham cracker crust also sets it apart from other pies that use pastry or cookie bases.

Where Key Lime Pie is Served

Traditionally, Key lime pie is served chilled as a dessert at both casual and fine dining establishments in the United States, especially in Florida. It is often enjoyed at family gatherings, holiday dinners, and summer parties. In coastal restaurants, it is commonly presented as a signature dessert, sometimes garnished with lime zest or a dollop of tropical whipped cream. Its refreshing taste makes it a favorite during warm weather and tropical-themed events.

Interesting Facts About Key Lime Pie

• Key limes are significantly smaller than standard Persian limes and have a more intense, aromatic flavor.
• During the early 20th century, the lack of refrigeration led to the reliance on condensed milk in the recipe.
• The pie was designated the official state pie of Florida in 2006, solidifying its cultural significance.
• Some modern recipes incorporate unique toppings like coconut, mango, or rum-infused whipped cream to elevate the traditional flavor.
• Although named after the Florida Keys, Key lime trees are now grown in various tropical and subtropical regions around the world.

With its vibrant citrus flavor and creamy texture, Key lime pie remains an enduring symbol of Florida's culinary heritage, celebrated by dessert lovers for over a century.

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