Simple Key Lime Pie in a Puff Pastry Crust
This key lime pie has a smooth, creamy filling that's tart and lightly sweet, all baked in a buttery puff pastry crust and topped with homemade whipped cream…
- Prep
- 25 mins
- Cook
- 30 mins
- Total
- 55 mins
- Makes
- 8 servings
This Simple Key Lime Pie has a silky filling that's tangy yet lightly sweet, baked in a buttery puff pastry crust and crowned with homemade whipped cream! It's quick to make and tastes wonderful!
A Quick Note About the Ingredients
Before I go further with this key lime pie, I should mention that I used regular limes rather than key limes.
Key limes were hard to find where I live in Central PA, so I went with regular limes.
I promise this key lime pie is just as good!
Helpful Baking Tools and Tips
Before you start, take a look at this list of recommended baking tools and tips!
- I used a 9″ pie plate for this key lime pie.
- If Bahlsen Delice puff pastry twists aren't sold near you, you can order them online or swap in a graham cracker crust. I would keep the amounts the same.
- If you can get key limes, you can use them in place of the regular limes. You may need a few more key limes than the recipe calls for to reach the 1/2 cup of key lime juice and two teaspoons of lime zest.
- I baked the crust for 10 minutes at 350ºF and it came out perfect! Once it has cooled, you can refrigerate it until the filling is ready.
- Let the baked pie cool completely before serving. If you're not serving it right away, refrigerate it. It keeps in the refrigerator for about three days.
Explore More Pie Recipes
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Simple Key Lime Pie in a Puff Pastry Crust
This key lime pie is smooth and creamy, with a tart, lightly sweet filling baked in a buttery puff pastry crust and topped with light, fluffy homemade whipped cream. It's perfect for summer!
- Prep
- 25 mins
- Cook
- 30 mins
- Total
- 55 mins
- Makes
- 8 servings
Ingredients
pie crust
- 7 oz Bahlsen's Delice Puff Pasty Twists (2, 3.5 packages or 40 pretzels), 200g, 40 pretzels Bahlsen's Delice Puff Pastry Twists, processed into fine crumbs
- 1/8 cup Granulated Sugar
- 5 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
key lime pie filling
- 4 Large Egg Yolks
- 14 oz Sweetened Condensed Milk
- 2 tsp Lime Zest
- 1/2 cup Lime Juice, 3 regular, medium-size limes
homemade whipped cream
- 1 1/2 cup Heavy Whipping Cream
- 5-6 tbsp Powdered Sugar
- 1 1/2 tsp Vanilla Extract
Method
- Set the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
- In a food processor, crush the puff pastry twists into fine crumbs. Add the sugar, melted butter, and vanilla, and blend until the crust mixture comes together.
- Spoon the mixture into the 9″ pie plate and press it over the bottom and sides with a spatula or your fingers. Use the bottom of a measuring cup or drinking glass to level the base.
- Bake the crust for 8-10 minutes.
- Take it out of the oven and let it cool. Once it's cool, you can refrigerate it to keep it chilled until the filling is ready.
- Keep the rack at the 2nd level position and heat the oven to 350ºF, or leave it on if it's already set.
- With a hand mixer or a stand mixer fitted with a whisk, beat the egg yolks on medium-high speed until thick and creamy.
- Drop the speed to low and mix in the sweetened condensed milk.
- Raise the speed back to medium-high and beat in the lime zest and juice until fully combined.
- Pour the filling into the crust and bake for 15-20 minutes at 350ºF.
- Take the pie out of the oven and let it cool completely before serving. Keep it refrigerated until you're ready to serve.
- Top with homemade whipped cream and thin lime slices, if you like.
- On hot or humid summer days, chill a mixing bowl and whisk attachment in the freezer for 15-20 minutes (or longer if you prefer) before making the whipped cream.
- With a stand mixer fitted with a whisk, beat the heavy cream on high until stiff peaks form. Add the powdered sugar and vanilla and keep whipping until everything is combined.
- Spread it over the pie, or pipe it on with a large piping bag and your favorite tip!
Baker’s notes
- I used a 9″ pie plate for this key lime pie.
- If Bahlsen Delice puff pastry twists aren't available near you, order them online or use a graham cracker crust instead. Keep the amounts the same.
- If you can find key limes, they work in place of the regular limes. You may need more key limes than the recipe lists to get the ½ cup of key lime juice and 2 teaspoons of lime zest.
- I baked the crust for 10 minutes at 350ºF and it came out perfectly! Once it has cooled, refrigerate it if you like until the filling is ready.
- Let the pie cool completely before serving. If you won't serve it right away, refrigerate it. It stays good in the refrigerator for about 3 days.
