![]() ![]() Should add a nice crunch without detracting from the pie. ![]() Creamy and smooth, not too dense but firm enough to hold its shape. Lime should be forward but not overwhelming. Bright and zesty without being too acidic or sweet. ![]() My team of seven taste testers all aligned on the following guidelines when ranking each of the pies. Just trying to minimize food waste over here! All pies were baked the night prior and tasted the next day. I used a scale to weigh out the halves to ensure accuracy when baking. This is still true, but for this particular bake-off, I made a half-serving of every recipe instead of a full pie (my pie-loving heart does have its limits!). Normally, this is where I tell y’all that all recipes are followed exactly as written without any adjustments for personal taste or flavor preferences. To confirm once and for all what constitutes the best key lime pie, I was more than a little excited to put a few recipes to the bake-off test. It’s one that celebrates the season and will keep everyone lingering around the table a little while longer. The best key lime pie recipe checks all the boxes of a stellar summer dessert. Sweets that are refreshing at the end of a meal but still satisfy the need for a little treat. With summer in full swing, my dessert cravings lean bright, zingy, and full of zest. While I couldn’t tell you what actually went into the dreamy-delicious pies of my youth, there’s one thing I know for sure: My discerning dessert palette has only evolved over the years. Piled high with whipped cream, the latter was a true pièce de résistance. Sure dinner was fine, but what I couldn’t wait for was dessert: a slice of black tie mousse cake and one of key lime pie. The Olive Garden was home to my younger self’s peak-pie indulgences. I’ve linked the ones I fell in love with but by all means, do your own taste testing and see which one conjures up warm childhood memories and make that your go-to.When it comes to the best key lime pie recipes, I have fond memories of one in particular-and, of course, it dates back to middle school. I’ve tried various brands of gluten free grahams and honestly, some are terrible. Now, these pies or tartlets (whichever you want to do – if you don’t have mini tart pans, not to worry, any size or shape works!), are generally a breeze for gluten free folks because you don’t have to change the filling at all, and the crust only requires you to find your favorite gluten free graham crackers. However, you can absolutely devour these after they’ve cooled to room temp, because who doesn’t like a nice, warm, limey custard? First off – they’re missing the boat on the full, mouth-puckering power of extra lime juice and zest, and two, who has 3+ hours to freeze a pie? I certainly don’t, so this only requires you to let it cool and (optional) chill it in the fridge for 30 minutes bare minimum. ![]() Most other key lime pie recipes will call for less juice, no zest, and require you to freeze the whole darn thing for 3+ hours. This “key lime” pie recipe, then, uses nothing more than your average, humble, grocery store limes (juice and zest) to your heart’s content. Because, in all honesty, who wants to search around for key limes or key lime juice when you’re one can of condensed milk and three limes away from creamy, tart, buttery bliss? Sometimes we must do what’s easy, not what is right. Upon learning this, though, I changed nothing and went on making key lime pies with all the regular lime juice I could squeeze. Full disclosure: I’ve never actually made a real key lime pie, in fact, I didn’t even know that key limes were an entirely separate fruit than regular everyday limes until I was about 12. Key Lime Pie is one of those mouth-wateringly-tart treats that simply melts you into a puddle of glee that summer is still here. ![]()
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