This Easy Key Lime Pie is smooth and creamy, and refreshingly tart balanced with a little sweet—and it's all baked in a buttery puff pastry crust, topped with a light and fluffy homemade whipped cream! It's perfect for summer and tastes fantastic!
7ozBahlsen's Delice Puff Pasty Twists (2, 3.5 packages or 40 pretzels)(200g, 40 pretzels Bahlsen's Delice Puff Pastry Twists, processed into fine crumbs)
⅛cupGranulated Sugar
5tablespoonUnsalted Butter(melted)
1teaspoonVanilla Extract
key lime pie filling
4Large Egg Yolks
14ozSweetened Condensed Milk
2teaspoonLime Zest
½cupLime Juice(3 regular, medium-size limes)
homemade whipped cream
1 ½cupHeavy Whipping Cream
5-6tablespoonPowdered Sugar
1 ½teaspoonVanilla Extract
Instructions
Pie Crust
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
Using a food processor, pulverize the puff pastry twists into fine crumbs. Add in the sugar, melted butter, and vanilla extract, and blend together until the pie crust mixture forms.
7 oz Bahlsen's Delice Puff Pasty Twists (2, 3.5 packages or 40 pretzels), ⅛ cup Granulated Sugar, 5 tablespoon Unsalted Butter, 1 teaspoon Vanilla Extract
Spoon the mixture into the 9″ pie plate and press into the bottom and sides using either a spatula or your fingers. To level the bottom of the crust, you can use the bottom of a measuring cup or drinking glass.
Place the pie crust into the oven and bake for 8-10 minutes.
Remove from oven and allow to cool. After the pie crust has cooled, if you like, you can place it in the refrigerator to keep cool until the key lime pie filling is ready.
Key Lime Pie
Keep the oven rack at the 2nd level position and preheat the oven (or keep it on at) 350ºF.
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg yolks on medium-high speed until they become thick and creamy.
4 Large Egg Yolks
Switch the mixer speed to low and add in the sweetened condensed milk.
14 oz Sweetened Condensed Milk
Return the mixer speed to medium-high speed and add in the lime zest and juice. Beat until fully combined.
2 teaspoon Lime Zest, ½ cup Lime Juice
Pour the key lime pie filling into the pie crust and bake for 15-20 minutes at 350ºF.
Remove the pie from the oven and allow to cool completely before serving. Store in the refrigerator if you're not going to serve it right away.
Top it with homemade whipped cream and thinly sliced limes (optional).
Homemade Whipped Cream
On hot and/or humid summer days, you can chill a mixing bowl and whisk attachment in the freezer for 15-20 minutes (or longer, if preferred) to make this homemade whipped cream recipe!
Using a stand mixer fitted with a whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form. Add in the powdered sugar and vanilla extract, and continue to whip until fully incorporated.
1 ½ cup Heavy Whipping Cream, 5-6 tablespoon Powdered Sugar, 1 ½ teaspoon Vanilla Extract
Spoon over top of the key lime pie or use a large-size piping bag and your favorite piping tip!
Notes
I used a 9" pie plate for this key lime pie recipe.
If you don't have the Bahlsen Delice puff pastry twists available in your area, you can order them online or you can easily replace them with a different crust using graham crackers. I would recommend keeping the amounts the same.
Likewise, if you have key limes readily available in your area, you can swap them out for the regular limes used in this recipe; however, you may need to use a few more key limes than what is noted to get the ½ cup of key lime juice and 2 teaspoons of lime zest.
I baked the pie crust for 10 minutes at 350ºF and it came out perfect! After it's cooled, if you like, you can place it in the fridge to keep cool until the key lime pie filling is ready.
After the pie has been baked, let it cool completely before serving. Alternatively, if you're not serving it right away, you can place it in the refrigerator to chill. This pie will keep in the refrigerator for about 3 days.