r/pie

Ready to hop into the oven

you’ve ever had a Key Lime Pie that was either way too sweet or texturally flat, this recipe is here to change your mind. It strikes the ideal balance between rich, velvety creaminess and sharp, vibrant citrus.

Most traditional recipes rely strictly on condensed milk and juice, which can sometimes skew overly sweet. By folding full-fat sour cream into the filling, you introduce a slight tang that rounds out the flavor profile while creating a smooth, velvety setting.

Another game-changer is the crust. Pre-made, store-bought crusts simply don't compare to a homemade version. By combining freshly crushed graham crackers with real melted butter, you get a warm, nutty base. Taking it one step further by pressing fresh lime zest directly into the crumb mixture releases essential oils during baking, infusing citrus aroma from the base all the way to the top.

Ingredients

Graham Cracker Crust

1 sleeve graham crackers, finely crushed into crumbs(I used my ninja food processor here).

2 tbsp granulated sugar

6 tbsp butter, melted

Zest of 1 lime (optional, but highly recommended)

Key Lime Filling

28 oz (2 cans) sweetened condensed milk

1/2 cup full-fat sour cream

1 cup Key lime juice (bottled or freshly squeezed)

Zest of 2 regular limes (or 4 Key limes)

Instructions

1. Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and lime zest. Mix until the crumbs are uniformly coated and resemble wet sand. Press the mixture firmly and evenly into the bottom and up the sides of an 8" to 9.5" pie dish.

2. Mix the Filling & Bake

Preheat your oven to 325°F (163°C). In a separate bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and lime zest until smooth and fully integrated. Pour the filling directly into the prepared crust. Bake for 10 minutes—just long enough for the filling to set around the edges while remaining soft in the center.

3. Cool & Chill

Remove the pie from the oven and allow it to cool at room temperature for about 60 minutes. Transfer to the refrigerator and chill for a minimum of 2 hours before slicing to allow the filling to set completely.

Pro Tip: Top each slice with a dollop of fresh whipped cream and a slice of Key lime for a striking, restaurant-quality presentation!

I was in the mood to fix one.

I froze the berries in June and just got around to making a pie with them. Mulberries make an excellent pie! I highly recommend it. You can find mulberries trees growing wild all over the place in the Midwest.
Recipe:
mulberry pie

Ps: this pie was a lesson on why you should freeze your whole pie at least ten minutes before popping into the oven. My dough drooped and melted over the sides and I lost all the crimping definition. But it still tasted amazing.

Double batch chicken pot pie-areno!

Hi everyone! I went blueberry picking recently, & this is my first attempt at making a fruit custard pie (& first custard pie in general). I’m wondering if it’s done or if it’s overcooked? This was baked in what I presume to be a 9” premade pie crust (it did not specify the size on the package, but is 8.5oz by weight). I used Laura Vitale’s recipe for her blueberry custard pie & baked it in my Breville toaster oven at 350F for 1hr & 25min.

The internal temp was 212, the fruit was very bubbly, & it domed a decent amount but was quite jiggly all over. It’s been about an hour since it came out of the oven, & it has sunken in & does not really jiggle anymore. Could this be under, over, or just cooked? Haven’t tried it yet to say for certain.

Key lime pie

Alan Thicke's Key Lime Pie - As I mentioned, my next door neighbor Janice brought over a dozen large limes from her tree and left them at my front door. It was such a nice surprise, because her lime tree is visible from my fence, and I've commented once or twice on how I'd love some, as she never really uses them.

So I woke up one morning, went out and there were the limes! Woohoo! My family loves key lime pie and I'm not sure I've ever made a home made one, so now was the time! Here are my notes:

• I guess Key Limes are the same as Mexican Limes, so we were in luck.
• This recipe was found in a Canadian TV Guide Cookbook, of all places, so the measurements are a little different, mostly just the condensed milk.
• I made this pie twice because the first one disappeared so fast and my family loved it so much, I made a second one.
• Canadian can of condensed milk is 300 ml, and American condensed milk is about 414 ml, so for the first pie I only added about 300ml from the American can.
• Before I juiced the limes, I zested about 3 and put that in the filling. (instead of food coloring)
• For the first pie I followed the instructions carefully, second pie, I used brown sugar for the crust and ended up using the whole can of condensed milk for the filling.
• I tried piping the meringue for the first pie, and you can see it was a fail. I ended up just swiping it all with a spatula. The second pie is the one in the first picture and I managed to get stiffer peaks and it browned nicely. The cooking times were spot on!

As for taste, both pies were very similar. So tart, but balance perfectly with the sweet. The meringue was also marvelously sweet and a nice topping instead of the whipped cream you sometimes get while dining out. This is a simple but truly delicious summer pie! Thank you , Janice!

I used store bought crust this time, but the filling is homemade.

Homemade from the raspberries in my backyard. So yummy!

Large chunks steak chunks wrapped in delicious pastry , Soaked in a lovely gravy

The best part though. Those lovely chunky chips cooked in dripping 😋

It was good.

Bought a pie from a decent baker at a farmers market. I like their other bakes a lot. The pie is delicious but I wonder, is this just a pie that is baked "rare". Or is it (edible but) under baked for me to bake an extra 5(?) min to get the golden crust and hot pie to savor? (yes, I savaged it a little, it's just me)

Top
Oreo cookie w/chocolate crust > m&m chocolate chip cookie w/ chocolate crust

Bottom
PB & PB cookie w/graham cracker crust > strawberry w/graham cracker crust

Turned out really delicious, next time i want to experiment and make it with other berries

The recipe is here but I used premade graham cracker crust:

https://adventuresincooking.com/salted-rose-honey-pie/

It's EXTREMELY rich. Like, both of us had to eat our first slices in shifts 🤣

I'm planning to make it again for the holidays, bc honey 🍯

She's never had cherry pie before. I hope she likes it. :)