Wife's b-day is coming up and she has requested key lime pie. Thought I might try to make her one with my meager baking skills. Anybody have a good recipe? Please note she prefers tart over sweet, and a firmer texture over a creamy texture (no way to say that without it sounding bad). TIA!

You can find a decent one online, but you are going to want to find one with an actual curd and not made with condensed sweetened milk - those are the creamier versions.

Thank me later - as long as she likes it to actually taste like lime. From America's Test Kitchen. Squeeze fresh limes - don't use bottled lime juice. Don't shorten the "Setting/cooling" time.

GATHER YOUR INGREDIENTS

Lime Filling

4 teaspoons grated lime zest

1/2 cup lime juice from 3 to 4 limes

4 large egg yolks

1 (14-ounce) can sweetened condensed milk

Graham Cracker Crust

11 graham crackers, processed to fine crumbs (1 1/4 cups)

3 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

Whipped Cream Topping

3/4 cup heavy cream

1/4 cup confectioners' sugar


INSTRUCTIONS

1. FOR THE FILLING: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.


2. FOR THE CRUST: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.


3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)


FOR THE WHIPPED CREAM: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

While I agree that this is a great recipe, it's the creamier version, which he says she doesn't prefer.

This recipe may be more up her alley. https://bakedbree.com/key-lime-pie

aggiespartan said:

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While I agree that this is a great recipe, it's the creamier version, which he says she doesn't prefer.

This recipe may be more up her alley. https://bakedbree.com/key-lime-pie

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It is not "creamy" at all in the "pie covered in cream" variety. It is fairly dense and maybe 1.5" thick. Whipped cream is optional and not to be put on top, but served on the side. Trust me, it is the best Key Lime pie you will eat.

TMfrisco said:

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aggiespartan said:

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While I agree that this is a great recipe, it's the creamier version, which he says she doesn't prefer.

This recipe may be more up her alley. https://bakedbree.com/key-lime-pie

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It is not "creamy" at all in the "pie covered in cream" variety. It is fairly dense and maybe 1.5" thick. Whipped cream is optional and not to be put on top, but served on the side. Trust me, it is the best Key Lime pie you will eat.

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I took his explanation to mean she didn't prefer the creamy type of curd, not that she didn't care for whipped cream on top. I've had this recipe before, as well as the lemon version, and while I do prefer it, I know other people prefer the more traditional curd style of pies, which I believe is what the OP is looking for. There is a definite difference in creaminess of the filling made with sweetened condensed milk and traditional curd, which is more tart and less sweet.

aggiespartan said:

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TMfrisco said:

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aggiespartan said:

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While I agree that this is a great recipe, it's the creamier version, which he says she doesn't prefer.

This recipe may be more up her alley. https://bakedbree.com/key-lime-pie

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It is not "creamy" at all in the "pie covered in cream" variety. It is fairly dense and maybe 1.5" thick. Whipped cream is optional and not to be put on top, but served on the side. Trust me, it is the best Key Lime pie you will eat.

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I took his explanation to mean she didn't prefer the creamy type of curd, not that she didn't care for whipped cream on top. I've had this recipe before, as well as the lemon version, and while I do prefer it, I know other people prefer the more traditional curd style of pies, which I believe is what the OP is looking for. There is a definite difference in creaminess of the filling made with sweetened condensed milk and traditional curd, which is more tart and less sweet.

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I see what you are saying. My thought was he was referring to some of the soft, billowy fillings that are often overly sweet and not very limey. I think the ATK recipe is a very good and easy compromise. While it might be considered a little sweet because of the condensed milk, I think the lime taste comes through and tempers it. I also think it is much firmer than most Key Lime pies I see.

I very much appreciate the discussion re: my OP. FWIW, I was referring to the pudding-like consistencies of some pies. It's a texture thing for her, she hates anything like yogurt, bread pudding or even ice cream that's melted too much.

All KLPs seem to have some creaminess to them which is okay as long as it sets up well. Will probably go with the ATK recipe posted here but I'm intrigued with the curd approach.

Thanks again for all of your help and information!

Be sure and don't skimp on the time for it to set-up and chill and the consistency will be what you want.

Also FWIW, the lemon version of the condensed milk recipe was on the condensed milk can for many years, so she's probably had some version of this recipe before. It's also in the Magnolia Table cookbook.

Glad she liked it! I prefer the other type myself, but I know many people prefer the traditional curd.