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Double Tall Key Lime Pie

This Double Tall Key Lime Pie is not only thicker than most, but the filling is extra creamy and so simple to make. The secret is a little sour cream in the custard, which adds tang and creaminess. Also, it's topped with tons of whipped cream - which is stabilized with a little gelatin so it doesn't seep into the pie. Also, you have to use actual key lime juice - it adds so much brightness to the flavor and has a much more tropical taste than typical limes. This is THE key lime pie! It will be the best you've ever had.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 hours
Total Time 5 hours 45 minutes
Servings 16
Author Plum Street Collective

Equipment

  • springform pan
  • microplane for zesting limes

Ingredients

Graham Cracker Crust

  • 3 cups graham cracker crumbs
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 3/4 cup butter, unsalted (melted)

Key Lime Filling

  • 2 cans sweetened condensed milk (14 ounce can)
  • 4 egg yolks
  • 1 cup key lime juice (can use fresh squeezed key limes or from a bottle - I like this brand)
  • 2 tablespoons lime zest
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Stabilized Whipped Cream

  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 2 teaspoons powdered unflavored gelatin
  • 6 tablespoons cold water

Instructions

Graham Cracker Crust

  • Preheat oven to 350°F.
  • In a medium-sized bowl, mix the graham cracker crumbs, white sugar, and salt.
  • Pour the butter into the mixture and mix until well incorporated. The mixture should be wet enough to press into the springform pan. You can add a tiny bit more of melted butter if it's not sticking together well.
  • Press mixture into the bottom and sides of an 8 or 9-inch springform pan. It works well to use a measuring cup to press the crumbs up the side of the pan.
    It doesn't have to be perfect but try your best to to press the crumbs in fairly evenly around the pan.
  • Place in pre-heated oven and bake for 8 minutes. Remove and set aside.

Key Lime Filling

  • In a large bowl, add the sweetened condensed milk and egg yolks. Whisk until well incorporated and smooth.
  • Then add the lime juice, lime zest, sour cream, and vanilla. Whisk until smooth.
  • Pour filling into pre-baked pie crust. Bake for 18-20 minutes, until the custard slightly wobbles when you shake the pan.
  • Remove from oven and let come to room temperature, then chill in the fridge for 4-6 hours (or the freezer for 2-3 hours).

Stabilized Whipped Cream

  • Once the pie is cooled, you can make the best whipped cream for topping. (The best part about stabilized whipped cream is you can make and top the pie ahead of time! This whipped cream won't seep and will hold it's structure for up to a week in the fridge.)
  • Begin by adding the 6 tablespoons of cold water to a small microwave safe bowl. Sprinkle the unflavored gelatin on top. Allow to sit for 3-4 minutes.
  • Microwave for a few seconds (6-10) until the gelatin is fully dissolved. Stir the mixture then set aside to cool for a minute.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract.
  • Whip the mixture on medium-high speed until the mixture starts to thicken.
    Once soft peaks form, turn the mixer to low speed.
  • Slowly pour in the gelatin mixture and turn the speed back up to medium. Continue to mix until stiff peaks form.
  • Once the pie has cooled, generously top with the whipped cream.
    If desired, add extra lime zest on top of the whipped cream for garnish.
  • Slice into pie and enjoy! (Stores well for up to a week in the fridge, in an airtight container.)