Key Lime Pie with Mascarpone Whipped Cream

I think that homemade Key Lime Pie must be one of the world’s best kept secrets.  Because it is super easy–and delicious! 

Key Lime Pie Minis

Key Lime Pie Minis

I had never tried Key Lime Pie until a half dozen years ago when I participated in a charity event.  As a thank you, we got to use the corporate box for a hometown baseball game, with key lime pie for dessert.  “No chocolate?”, was my first thought, but when everyone else looked excited I gave it a try.

Since then I’ve eaten it every chance I get.

Key Lime Pie with Coffee

Key Lime Pie with Coffee

Recently on the lookout for fun blogging ideas, I decided to try a canning jar dessert–and key lime pie was my first thought.  I used a regular pie recipe–same amounts even–based on this recipe from Gourmet Sleuth.   They also gave me the answer to why all of the recipes use sweetened condensed milk.  When key lime pie originated in Florida around 1850, lack of refrigeration meant that any milk had to be canned.  The tradition has continued to this day.

So if mini-pies seem putzy or inconvenient, go with a regular pie.  Or even a super easy version with a prepared graham cracker crust.

Key Lime Mini-pies out of the oven

Key Lime Mini-pies out of the oven

My other innovation was to try a mascarpone whipped cream to decorate the top.  Mascarpone’s creaminess mellows the astringency of the lime and the topping holds its shape better than the traditional whipped cream. Especially important since I was looking for something I could leave over night and serve friends the next day.

To test the topping, I stored a few decorated (mini) key lime pies in a closed zip lock overnight in the refrigerator.  The next morning, they looked perfect.

Key Lime Pie Served

Key Lime Pie Served

They looked so good, in fact, we had them for breakfast.  (Sorry friends…)

Key Lime Pie
Serves 6
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Prep Time
20 min
Cook Time
25 min
Total Time
3 hr
Prep Time
20 min
Cook Time
25 min
Total Time
3 hr
517 calories
53 g
206 g
30 g
10 g
17 g
159 g
243 g
43 g
0 g
11 g
Nutrition Facts
Serving Size
159g
Servings
6
Amount Per Serving
Calories 517
Calories from Fat 268
% Daily Value *
Total Fat 30g
47%
Saturated Fat 17g
85%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 206mg
69%
Sodium 243mg
10%
Total Carbohydrates 53g
18%
Dietary Fiber 1g
3%
Sugars 43g
Protein 10g
Vitamin A
21%
Vitamin C
9%
Calcium
24%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For crust
  1. • 1 1/4 cups graham cracker crumbs (from 1 wrapped section of crackers + one additional cracker)
  2. • 5 tablespoons butter, melted
For filling
  1. • 1 (14-ounce) can sweetened condensed milk
  2. • 4 large egg yolks
  3. • 1/2 c fresh lime juice (ideally key lime, but regular is fine)
  4. • 2 t fine lime zest (no white)
For topping (this is enough for 6 rosettes, double or triple for more topping)
  1. • 1/2 c mascarpone
  2. • 1/4 c heavy cream
  3. • 2 T powdered sugar
  4. • 1/2 t vanilla
  5. optional lime zest for garnish
Make crust
  1. Preheat oven to 350°F.
  2. Stir together graham cracker crumbs and butter until well combined. Press mixture evenly onto bottom and up side of a 9-inch pie plate or 6 3-4 inch canning jars.
  3. Bake crust for 10 minutes and cool in pie plate on a rack.
Make filling and bake pie
  1. Whisk together condensed milk, egg yolks, juice (add half at a time) and zest until well combined.
  2. Pour filling into cooled crust and bake for 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill. Store covered.
Make topping
  1. When pie is cool, whip cream, then add sugar, vanilla and mascarpone. Beat until fluffy. Pipe six rosettes around outside of pie or in center of each individual mini-pie. Sprinkle mascarpone cream with additional lime zest if desired. Store covered and refrigerated until served.
beta
calories
517
fat
30g
protein
10g
carbs
53g
more
Art of Natural Living https://artofnaturalliving.com/

15 thoughts on “Key Lime Pie with Mascarpone Whipped Cream

    1. Inger Post author

      I put them all into a rectangular aluminum cake pan, then cooked them just like the full pie recipe called for. I did worry they might crack in the oven but they seemed fine. And you are right, it was a rather fun breakfast–we added bacon and it felt quite indulgent 😉

    1. Inger Post author

      Thanks. You know I just tried some amazing key lime yogurt for the days when these aren’t around 😉

  1. Ivy Sew

    Hi Inger, very tempting and irresistible key lime pie. Love how you served it in a jar. So homey and yet fun. Have a nice day and regards 🙂

    1. Inger Post author

      Using the jars was fun. Now it’s made me want to eat up everything canned in those jars so I can try more desserts in jars 😉

    1. Inger Post author

      Thanks Gloria. It was a little more work to push the graham cracker crumbs in individual jars, but I think worth it!

  2. lena

    hi inger, how fun to bake this in a jar…it looks rather gorgeous to me and mascarpone topping sounds delicious..hey, good that you can get jars that can stand the heat from oven…bcos i think the jar idea is really cute and nice 😀

    1. Inger Post author

      Since they are canning jars I figured they would take the heat at least up to boiling but I’ll admit I was a little nervous trying this.

  3. Kathy

    The best part of going to Florida is having a slice of key lime pie. (Well, maybe not the best part!) I am not sure about making a whole recipe–would probably eat the whole thing!

    1. Inger Post author

      I never thought about not eating the whole pie as an advantage of doing these in jars–excellent point since I am so good at taking just one more thin slice 😉

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