Tangy, tart key lime filling with the sweet flavor of real maple syrup. This is a classic key lime pie gone wild! By using a premade graham cracker crust it can be prepared in 15 minutes. Make this scrumptious dessert early in the day and it will be chilled enough to enjoy at dinner time. Blending maple syrup into a classic Southern pie pulls both extremes of the country into one delicious dessert.
This recipe calls for pure maple syrup. Maple syrup is available everywhere in the U.S. but know what you’re buying. Maple syrup should be graded by the USDA. The only grade available by letter is Grade A. If you find Grade B for sale don’t buy it. The Grade B syrup was discontinued in 2015. The four classifications of maple syrup available today are all Grade A. The four types are Grade A Golden, Grade A Amber, Grade A Dark, and Grade A Very Dark. For more information you can check out my article Making Pies With Maple.
What You’ll Need
Tools & Utensils
- 9-inch pie plate
- Wire cooling rack
- Wire whisk or electric hand mixer
- Large bowl
- Measuring cup
- Set of measuring spoons
Key Ingredients
Graham cracker crust
Sweetened condensed milk
Key lime juice
Pure maple syrup Grade A Dark or Very Dark if you can find it
Egg yolks
Vanilla extract
Maple Key Lime Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 wire whisk
- 1 electric hand mixer (optional)
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 graham cracker crust premade or homemade
- 28 ounces sweetened condensed milk
- 1 cup key lime juice
- 1/2 cup pure maple syrup Grade A Very Dark if you can find it
- 8 eggs yolks only
- 1/2 tsp vanilla extract
Instructions
Preheat Oven
- Preheat the oven to 325℉.
Prepare The Filling
- In large bowl use an electric mixer or a wire whisk to beat the 8 egg yolks until the mixture starts to thicken.
- Stir or whisk in the sweetened, condensed milk and maple syrup until well blended and smooth.
- Stir or whisk in the key lime juice just until blended. The mixture should start to thicken.
- Pour the mixture into the crust.
Bake
- Bake for 25 minutes or until the edges are set. The pie should still be a little jiggly in the center.
Cool
- Cool to room temperature then refrigerate for 4-6 hours.