Kermit's Key Lime Pie Recipe
Master the art of making our easy-to-follow Kermit's key lime pie recipe. Get ready to impress your family's and friends' taste buds!
Equipment
- Measuring spoons and cups
- 9-inch pie dish or tin for the homemade crust
- Oven
- Whisk or electric mixer
- 3 Mixing bowls
- Serving plates
Ingredients
For the homemade crust
- 1 ½ cups graham crackers crumbled
- ¼ cup brown sugar
- 3 tbsp. butter and 1 tsp. for greasing the pan, softened
For the custard
- 6 pcs. egg yolks the eggs being at room temperature
- 2 cans sweetened condensed milk 14 oz. each
- ⅔ cups Kermit’s key lime juice room temperature
For the topping
- 1 ½ cups whipped cream cold
Instructions
- Preheat the oven to 360°F.
- Mix the crushed crackers, brown sugar, and softened butter in a bowl. Use your hands for the ingredients to incorporate fully.
- Grease a 9-inch pie tin or mold with 1 tsp. of butter. Place the crust dough on it. Press the mixture to disperse evenly, using the back of a spoon or the bottom of a glass.
- Put the egg yolks in another bowl large enough to hold the custard ingredients. Whisk well using a hand whisk or an electric mixer. Add the condensed milk and continue whisking. When you get a homogeneous mixture, add the lime juice. Whisk till the mixture thickens.
- Place the pie tin in the oven and bake it for around 20 minutes. Check after 18 minutes. When the custard looks settled, take it out. Allow it to cool to room temperature.
- When the pie cools to room temperature, put it in the refrigerator for an hour before serving.
- Put the cold whipping cream in a bowl and whisk until you get soft peaks. Decorate the top of the pie with whipped cream and slices for serving.
Video
Notes
- Using the egg yolks at room temperature for this recipe is essential. After taking them out of the fridge, eggs should wait on the counter for around 45 minutes to an hour to reach room temperature. When the eggs get to room temperature, break them and separate the yolks.
- You may be thinking about what to do with all the egg whites. Well, we have some suggestions. The first one is preparing a meringue for the pie. Separate half of the egg whites and measure them with a cup. Add powdered sugar twice the amount of the egg whites and beat it with a stand or hand mixer until firm peaks occur. Transfer the meringue to the top of the pie. With a blowtorch, toast the meringue. You can also use the oven's broiler for toasting.
- Our second tip for using egg whites: Use them to prepare a fit omelet. Finely chop some greens such as dill, basil, coriander, etc. Whisk the egg whites until foamy, add salt, ground black pepper, and greens, heat on a nonstick pan, and there you have a healthy breakfast.
- If the above suggestions don't work for you, you may use pasteurized egg yolks instead of separating six eggs. You should use about six tablespoons of pasteurized egg yolks for this recipe.
Nutrition
Nutrition Facts
Kermit's Key Lime Pie Recipe
Amount per Serving
Calories
472
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
50
mg
17
%
Sodium
281
mg
12
%
Potassium
450
mg
13
%
Carbohydrates
81
g
27
%
Fiber
1
g
4
%
Sugar
68
g
76
%
Protein
10
g
20
%
Vitamin A
362
IU
7
%
Vitamin C
9
mg
11
%
Calcium
327
mg
33
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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