Although a Florida special, key lime pies are beloved all across the States and then some. Yummy enough to even set up a festival in its honor, key lime pie is refreshing, delightful and easy to make at home.
With so many variations of the pie, it is easy to get lost in the flavors and steer from the zesty, original recipe. However, today we will be going back to the roots, offering two authentic ways to prepare the staple key lime pie your senses are craving.
Let’s first begin with the lighter and brighter version, thus keeping your sugar intake in control.
Lightened Up Key Lime Cake
- 3 ½ cups almond flour
- ¼ cup coconut flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- ½ cup butter
- ¾ cup preferred sugar substitute (such as Swerve Sweetener, Stevia)
- 4 large eggs
- ½ cup unsweetened almond milk
- 1/3 cup key lime juice
- 2 tsp. key lime zest
Combine the almond flour, coconut flour, baking powder, and salt together. Beat the butter and sugar until the texture becomes fluffy. Next, beat the eggs until fully blended.
Once done, beat in half of the first mixture, almond milk, lime, lime zest, and juice. Add in the remainder of the almond flour mix to beat.
Pour the mix in a 9X5 pan, greased up well. Leave the mix rest for 45 minutes. Cover with foil and bake the cake at 325F for at least 1 hour. The eggs should be golden-brown with the top nice and crusty.
Once baked, leave the cake cool off for 15 minutes.
- 3 tbsp. natural sugar or sweetener
- 2-3 tsp. key lime juice
Combine the ingredients together, whisking them until the content evens out and is a bit runny. Add on top of the cake and enjoy!
Key Lime Pound Cake
- 1 pound stick butter
- 3 cups of sugar
- 6 large eggs
- 4 cups all-purpose flour
- ½ cup fresh key lime juice
- ¼ cup evaporated milk
- 4 tsp. key lime zest, minced
- 1 tsp. vanilla
First, beat the butter until light and fluffy. Add sugar and beat until the content is even, from 10-15 minutes. Leave the mix rest for 5 minutes.
Begin adding the eggs, one at a time, until the yolks blend all the way. In another bowl, mix juice, lime zest, milk, and vanilla.
Slowly add flour to the butter and mix well. The best way to do this is to begin and end the process with your flour. Transfer the mix into a pan.
Pour into pan and tap to avoid bubbles in the mix.
Use a greased 10-inch pan, and bake the cake for an hour and 45 minutes, on a 300F temperature. Ideally, the center of the cake should be properly baked, yet fluffy.
Set cake on a baking rack for up to 25 minutes and then transfer on a cooling rack for an hour.
Key Lime cream cheese icing ingredients:
- 8 oz. cream cheese
- 3-4 tbsps. butter
- 4 cups confectioner’s sugar
- ¼ cup fresh squeezed key lime juice
- 2-3 tsp. key lime zest
- 1 tsp. vanilla extract
With a hand mixer, beat cream cheese and butter until the texture evens out. Add sugar and beat again until fluffy and even.
Next, throw in key lime juice and vanilla and mix again. Don’t worry, the cake might need a bit more icing, so spare a few extra ingredients to use if needed.
Key Lime Pie Nutritional Value
A slice of key lime pie (around 143 grams) offers the following nutritional content:
- Fat calories -- 198
- Calories -- 440
- Total fat -- 22g
- Saturated fat -- 11g
- Cholesterol -146mg
- Sodium -206mg
- Potassium -327mg
- Total carbohydrates -- 54g
- Dietary fiber -- 0.5g
- Sugars -42g
- Protein -8.4g
- Vitamin A- 13%
- Vitamin C- 14%
- Calcium- 23%
- Iron- 5%
Nutritional value by ingredient:
|1.75 oz||condensed milk||215|
|8.5 g||egg yolk||27|
|22.69 grams||key lime juice||6|
|22.35 grams||heavy cream||77|
|22.88 grams||graham cracker crust||115|