Like our blueberry muffins, we’ve made Key lime pie every day for over ten years. And, like the muffins, this pie is one of our customers’ favorites. The walnut-flavored crust and the grated lime zest in the filling give this pie additional flavor.
Makes one 9-inch pie; serves 8 to 10
For the crust
1½ cups graham cracker crumbs
½ cup ground walnuts (pulse in the food processor a few times)
3 tablespoons sugar
6 tablespoons ( ¾ stick) unsalted butter, melted
For the filling
3 large eggs
One 14-ounce can sweetened condensed milk
Grated zest and juice of 10 to 12 Key limes or 6 regular Limes
1 teaspoon pure vanilla extract
1 cup heavy cream, whipped and lightly sweetened with ¼ cup sugar
For the crust
1. Preheat the oven to 325 degrees.
2. Combine the graham cracker crumbs, walnuts, and sugar in a bowl and stir to mix.
3. Add the butter and stir until all the ingredients are moistened.
4. Spread the mixture evenly on the bottom and sides of a 9-inch pie pan, then press the mixture with your fingers or the back of a spoon on the bottom and sides of the pan to form the crust.
5. Bake 8 to 10 minutes, just until golden brown and firm. Remove from the oven and set aside to cool.
For the filling
1. Preheat the oven to 325 degrees.
2. Combine the eggs, condensed milk, lime zest, lime juice, and vanilla in a bowl and whisk until well blended.
3. Pour the batter into the baked, cooled pie shell and bake 20 to 25 minutes, until firm.
4. Remove from the oven and allow to cool completely. Place in the refrigerator and chill for several hours or overnight.
5. When ready to serve, top with whipped cream.
My daughter-in-law’s favorite and when she is down from Bristol, CT, I always make sure we have Foster’s Key Lime Pie on hand. One of my personal favorites also.
This is just one of my favorites from Fosters, the most delicious Key Lime Pie I have ever tasted. I will get one of the pies, freeze it and take on vacation with our family because no matter where we go I can not find a Key Lime Pie as good as this one. I feel very fortunate to have found the recipe. Wonder if I will be able to make it as good as Fosters does!
I juiced 6 regular limes and got over 1 cup of juice. I thought it was a lot and poured it all in. Big mistake! Pie was way too sour. Not good. Last time I will use a recipe without quantitative measures.
So sorry you did not enjoy the pie, we make our key lime pies tart so you can taste the lime juice and not just the sweetened condensed milk. I will put a note in the headnote to reflect those that do not like it on the tart side, this will be helpful to others. Thanks you so much for taking the time to give us this feedback. Did you get the recipe from the web site or from the cookbook? And you are right there should be a measurement ,as well, because limes can be so different in their size and juice yield. If it’s not too late you can always add a little extra sugar to the whip cream topping to offset for your taste.