Baking Classics: Key Lime Pie

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Baking Classics

The Technique

Key Lime Pie

Key Lime Pie is such an iconic summer dessert that’s ideal to serve when grilling & barbecue is in order. Key limes are small citrus fruits that are a bit more tart compared to traditional Persian limes that may be identified as yellow when ripe. If they are difficult to locate in your area, just simply use what is available. A citrus reamer is a tool that will help capture the juice quickly. Buttermilk offers wonderful twang to this recipe formula, however whole milk may be substituted for a more classic flavor profile. Learn how to make this delicious seasonal favorite in your very own kitchen.

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makes 8 servings

1/3 cup melted butter
1 3/4 cups graham cracker crumbs {about 11 full crackers}
A pinch of kosher salt
1 1/2 cups plus 3 Tbsp sugar, divided 
4 Tbsp cornstarch
4 egg yolks
2 cups buttermilk
1/2 cup fresh lime juice
1/2 tsp lime zest
1 1/2 cups heavy whipping cream
Garnish: Lime slices

Preheat the oven to 350 degrees. Combine the butter, the graham cracker crumbs, 3 tablespoons sugar & the salt in a bowl. Press in the bottom & up the sides of a lightly greased 9-inch pie plate. Bake 8 minutes. Remove from the oven. Cool 20 minutes. Meanwhile, whisk together 1 cup sugar & the cornstarch in a 3 1/2-quart saucepan. Whisk together the egg yolks, the buttermilk & the lime juice in a medium bowl. Gradually whisk the buttermilk mixture into the sugar mixture, blending until well combined. Bring to a boil over medium heat, whisking constantly, for about 7 minutes. Cook, whisking constantly, 1 minute or until thickened & velvety. Remove from the heat. Stir in the lime zest. Pour the key lime filling into the prepared pie crust. Cover the surface directly with plastic wrap. Chill at least 12 hours.

Beat the whipping cream & the remaining 1/2 cup sugar in the bowl of an electric stand mixer with the whip attachment until soft peaks form. Remove the plastic wrap from the pie. Spoon the whipped cream over the filling or place in a piping bag fit with a star tip to decorate & garnish, if desired.

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How To Make Key Lime Pie

From a traditional graham cracker cookie crumb crust to an effortless garnish, Buttermilk-Key Lime Pie is a wonderful version of a tried & true classic. The filling, which is cooked quickly over the stove top, offers a well balanced citrus flavor while sweetened whipped cream contrasts beautifully. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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No. 1

Preheat the oven to 350 degrees. Combine the butter, the graham cracker crumbs, 3 tablespoons sugar & the salt in a bowl.

Buttermilk-Key-Lime-Pie-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-TV-Personality-Birmingham-Alabama

No. 2

Press in the bottom & up the sides of a lightly greased 9-inch pie plate. Bake 8 minutes. Remove from the oven. Cool 20 minutes. 

Buttermilk-Key-Lime-Pie-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-TV-Personality-Birmingham-Alabama

No. 3

Meanwhile, whisk together 1 cup sugar & the cornstarch in a 3 1/2-quart saucepan. Whisk together the egg yolks, the buttermilk & the lime juice in a medium bowl. Gradually whisk the buttermilk mixture into the sugar mixture, blending until well combined. Bring to a boil over medium heat, whisking constantly, for about 7 minutes. Cook, whisking constantly, 1 minute or until thickened & velvety. Remove from the heat. Stir in the lime zest. Pour the key lime filling into the prepared pie crust.

Buttermilk-Key-Lime-Pie-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-TV-Personality-Birmingham-Alabama

No. 4

 Using a small palate knife, spread the filling to the crust edges. Cover the surface directly with plastic wrap. Chill at least 12 hours. Beat the whipping cream & the remaining 1/2 cup sugar in the bowl of an electric stand mixer with the whip attachment until soft peaks form. Remove the plastic wrap from the pie. Spoon the whipped cream over the filling or place in a piping bag fit with a star tip to decorate & garnish, if desired. 

The Tune
“We Shall Be Changed” Marion Williams

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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