Big John Taylor’s Key Lime Pie: Simple, Elegant & Delicious

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Everyone called him “Big John.” A tall, softspoken cook who said he learned to cook in the Marine Corps managed an unassuming kitchen that produced some of the most flavorful dishes I’ve ever enjoyed. Many year’s ago, he introduced me to Key Lime pie and cautioned those who used his recipe to avoid short-cuts and use genuine key limes that are much smalller and have more flavor that the larger, more common counterparts.

His recipe delivers a creamy, tangy, and refreshing Key Lime Pie, a dessert that's simple to make yet elegant enough for any occasion. The combination of the sweet graham cracker crust, the zesty lime filling, and the light, airy whipped cream is a timeless classic.

Big John Taylor’s Classic Key Lime Pie

Graham Cracker Crust

Ingredients:

1 1/2 cups finely crushed graham crackers (about 10-12 full sheets)

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

Instructions:

Preheat your oven to 350°F

In a medium bowl, combine the graham cracker crumbs and sugar.

Pour the melted butter over the crumb mixture and stir with a fork until all the crumbs are moistened.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a measuring cup to help compact the crust.

Bake for 10-12 minutes, or until the edges are lightly browned. This step is crucial for a firm crust.

Remove from the oven and let it cool completely on a wire rack before adding the filling.

Key Lime Filling

Ingredients:

1 (14-ounce) can sweetened condensed milk

1/2 cup sour cream

3/4 cup fresh Key Lime juice (from about 10-15 Key Limes)

1 tablespoon Key Lime zest

Instructions:

In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth and fully combined.

Gradually whisk in the Key Lime juice. The mixture will thicken as the acid from the lime juice reacts with the milk.

Stir in the Key Lime zest.

Pour the filling into the cooled graham cracker crust.

Bake for 15-20 minutes, or until the center is just set and no longer jiggly.

Remove the pie from the oven and let it cool completely on a wire rack.

Refrigerate for at least 3-4 hours, or preferably overnight, to allow the pie to set fully.

Homemade Whipped Cream Topping

Ingredients:

1 1/2 cups heavy whipping cream, chilled

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

Instructions:

Place a mixing bowl and the whisk attachment of your stand mixer (or a hand mixer) in the freezer for about 10-15 minutes to chill. This helps the cream whip up faster and hold its shape better.

Pour the cold heavy cream into the chilled bowl.

Start mixing on low speed, gradually increasing to high.

Once the cream begins to thicken and soft peaks form (this will take 2-3 minutes), gradually add the powdered sugar and vanilla extract.

Continue to beat until stiff peaks form. Be careful not to overmix, or you will end up with butter.

Spoon or pipe the whipped cream over the chilled pie just before serving. Garnish with a few extra Key Lime zest curls or thin slices of Key Lime, if desired.

Put on some Jimmy Buffet music and enjoy this delightful, authentic Key Lime Pie.