Key Lime Pie With Fresh Milled Flour

This Key Lime Pie Made With Fresh Milled Flour is the perfect balance of sweet, tangy, and creamy on a FMF graham cracker crust. You can find my graham cracker crust recipe HERE, and I use about 2/3 of the recipe. This recipe can also be made with my FMF Vanilla Wafer Cookies, and you can find that recipe HERE.

What Is A Key Lime?

Key limes are a variety of citrus fruit most famously grown in the Florida Keys. They are very small and quite tart. They also have a very thin rind. Key limes can often be hard to find, especially in an off season time.

Do I Have To Use Key Limes For This Fresh Milled Flour Pie Recipe?

Technically, if you want a true key lime pie, you would use key limes. However, I have made this pie with more common varieties of limes from the grocery store. In fact, the pie in my photos are made with a standard Persian lime variety. Even with regular limes, this pie recipe is delicious! So, no worries if you can’t find any key limes.

Ingredients To Make Fresh Milled Flour Key Lime Pie

Crust Ingredients

• 3 cups Graham Cracker Crumbs 330g (I Have a FMF Graham Cracker Recipe HERE)
• 10 TBSP melted unsalted butter 142g
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 TBSP brown sugar 26g

Filling Ingredients

• 1&1/3 cup sugar 260g
• 3/4 cup fresh milled flour 90g (soft white wheat works best here)
• 1/4 tsp salt
• 4 eggs
• 1 TBSP lime zest
• 1 cup lime juice 230g
• 2 cups whole milk 480g
• 1 tsp vanilla
• 2 TBSP unsalted butter

Whipped Topping Ingredients

• 1&1/2 cup heavy cream 350g
• 3/4 cup powdered sugar 90g
• 1 tsp vanilla

Instructions To Make Key Lime Pie With Fresh Milled Flour

Prepare The Crust

1. Firstly, preheat the oven to 350*F.
2. Crumble the Graham Crackers up into a fine sandy crumb. You can also use a blender or food processor for this.
3. Add melted butter, salt, brown sugar, and vanilla extract to the graham cracker crumbs, and mix until combined.
4. Evenly press the crust into a 9″ deep pie pan. Making sure to press the bottom and up the sides.
5. Bake this crust for 12-15 minutes.

Key Lime Filling

1. In a medium sauce pan, add sugar, fresh milled flour, and salt. Mix until combined, leaving the heat off.
2. Whisk eggs, lime zest, and lime juice into the sugar and flour mixture with the heat off still.
3. Add milk, whisk, and then cook over medium low heat. Make sure to whisk gently the mixture as it heats, so it won’t curdle or burn to the bottom.
4. Once the mixture is incorporated and hot to the touch, usually about 5 minutes on medium low. Then, increase the heat to medium. Continue whisking until the mixture thickens, and starts to bubble.
5. Once the mixture starts to bubble, continue whisking for 2 more minutes. Set a timer for this, so it doesn’t go too long and not too short. you want this to set up properly after chilling.
6. Remove from heat after the 2 minutes of bubbling. Stir in the butter and vanilla until melted and combined.
7. Pour the filling into the baked pie crust. I like to run the filling through a stainless steel strainer for a silkier texture. Then, smooth Key lime filling into an even layer.
8. Allow the pie to cool at room temperature for about 1-2 hours. Then, cover and place in the fridge to chill for at least 4 hours.

Optional Whipped Topping

1. In a stand mixer or bowl with hand mixer, place heavy cream and whisk until soft peaks form. Then, add the powdered sugar and vanilla. Continue whisking until stiff peaks are formed.
2. Then, you can spread the whipped cream over the whole pie after it cools, or decorate how you wish.
3. Lastly, enjoy!

How To Store Fresh Milled Flour Key Lime Pie

To store fresh milled flour key lime pie, cover in an airtight container, and place in the refrigerator for up to a week.

Checkout Some Of My Other Recipes

Graham Crackers

Vanilla Wafers

Cheesecake

Lemon Bars

Blueberry Lemon Bundt Cake

Pumpkin Pie

French Silk Pie

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Key Lime Pie Made With Fresh Milled Flour Printable Recipe

Key Lime Pie Made With Fresh Milled Flour

Grains In Small Places

This Key Lime Pie Made With Fresh Milled Flour is the perfect balance of sweet, tangy, and creamy on a FMF graham cracker crust. I have a recipe for FMF Graham crackers or vanilla wafers. Both make a great crust for this recipe.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 15 minutes mins

cooling time 5 hours hrs

Total Time 6 hours hrs 5 minutes mins

Course Dessert

Servings 1 pie

Ingredients

  

Crust Ingredients

• 3 cups Graham Cracker Crumbs 330g I Have a FMF Graham Cracker Recipe on my blog.
• 10 TBSP melted unsalted butter 142g
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 TBSP brown sugar 26g

Filling Ingredients

• 1&1/3 cup sugar 260g
• 3/4 cup fresh milled flour 90g soft white wheat works best here
• 1/4 tsp salt
• 4 eggs
• 1 TBSP lime zest
• 1 cup lime juice 230g
• 2 cups whole milk 480g
• 1 tsp vanilla
• 2 TBSP unsalted butter

Whipped Topping Ingredients

• 1&1/2 cup heavy cream 350g
• 3/4 cup powdered sugar 90g
• 1 tsp vanilla

Instructions

 

Prepare The Crust

• Firstly, preheat the oven to 350*F.
• Crumble the Graham Crackers up into a fine sandy crumb. You can use a blender or food processor for this.
• Add melted butter, salt, brown sugar, and vanilla extract to the graham cracker crumbs, and mix until combined.
• Evenly press the crust into a 9″ deep pie pan. Making sure to press the bottom and up the sides.
• Bake this crust for 12-15 minutes.

Key Lime Filling

• In a medium sauce pan, add sugar, fresh milled flour, and salt. Mix until combined, leaving the heat off.
• Whisk eggs, lime zest, and lime juice into the sugar and flour mixture with the heat off still.
• Add milk, whisk, and then cook over medium low heat. Make sure to whisk gently the mixture as it heats, so it won’t curdle or burn to the bottom.
• Once the mixture is incorporated and hot to the touch, usually about 5 minutes on medium low. Then, increase the heat to medium. Continue whisking until the mixture thickens, and starts to bubble.
• Once the mixture starts to bubble, continue whisking for 2 more minutes. Set a timer for this, so it doesn’t go too long and not too short. you want this to set up properly after chilling.
• Remove from heat after the 2 minutes of bubbling. Stir in the butter and vanilla until melted and combined.
• Pour the filling into the baked pie crust. I like to run the filling through a stainless steel strainer for a silkier texture. Then, smooth Key lime filling into an even layer.
• Allow the pie to cool at room temperature for about 1-2 hours. Then, cover and place in the fridge to chill for at least 4 hours.

Optional Whipped Topping

• In a stand mixer or bowl with hand mixer, place heavy cream and whisk until soft peaks form. Then, add the powdered sugar and vanilla. Continue whisking until stiff peaks are formed.
• You can spread the whipped cream over the whole pie after it cools, or decorate how you wish.
• Lastly, enjoy!

Notes

To store fresh milled flour key lime pie, cover in an airtight container, and place in the refrigerator for up to a week.

Keyword FMF key lime pie, fresh milled flour key lime pie, key lime pie

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