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Tommy Bahama Key Lime Pie Recipe
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Tommy Bahama Key Lime Pie Recipe

Tommy Bahama's Key Lime Pie is a tropical delight, featuring a creamy, tangy lime filling on a buttery graham cracker crust, topped with fresh whipped cream for perfect balance of sweet and tart. Make our Tommy Bahama Key Lime Pie Recipe at home. With our Secret Restaurant Recipe your Key Lime Pie will taste just like Tommy Bahama.
Prep Time1 hour
Active Time45 minutes
Cooling Times4 hours
Total Time5 hours 45 minutes
Course: Dessert, Pie, Sweet
Cuisine: American, Island-Inspired
Keyword: Dessert, Key Limes, Tommy Bahama
Yield: 8 Slices

Ingredients

Filling

  • Two 14-ounce cans Sweetened Condensed Milk
  • 8 large Egg Yolks
  • 1 cup freshly squeezed Key Lime Juice

Crust

  • 4 tablespoons Unsalted Butter melted
  • 1 1/4 cups Vanilla Wafer Cookies crushed
  • 2 tablespoons granulated Sugar

Topping

  • 1 cup Heavy Cream
  • 2 ounces White Chocolate finely chopped (see note)
  • 2 teaspoons Confectioners’ Sugar
  • 1/2 teaspoons Vanilla Extract
  • 2 - 4 Key Limes for garnish

Instructions

Filling

  • In a medium bowl, whisk together sweetened condensed milk and egg yolks until smooth.
  • Gradually add lime juice, whisking to combine.
  • Set aside and allow mixture rest to slightly thicken while preparing crust. (The reaction of the lime juice with the condensed milk will slightly thicken the filling.)

Crust

  • Place a rack in center of oven.
  • Preheat oven to 350°F.
  • Brush a 9-inch pie dish with a little melted butter.
  • Combine crushed vanilla wafer cookies and sugar in a bowl. Mix well.
  • Stir in remaining butter until evenly mixed.
  • Press mixture firmly into the bottom and up sides of pie dish.
  • Place on a rimmed baking sheet and bake for about 10 minutes, until crust is fragrant and lightly set.
  • Remove from oven and set aside.
  • Lower oven temperature to 300°F.

Assemble and Bake

  • Strain prepared filling through a fine sieve into a clean bowl to remove any lumps.
  • Pour strained filling into baked pie crust.
  • Place pie into 300°F oven. Bake 20 - 25 minutes, until filling is just set with a slight jiggle in center.
  • Remove from oven and cool pie on a wire rack for about an hour.
  • Then refrigerate uncovered for at least 2 hours or up to one day.

Topping

  • In a small saucepan, heat 1/4 cup heavy cream until it begins to simmer.
  • Remove from heat and add chopped white chocolate. Whisk until smooth.
  • Set aside to cool for about 15 minutes.
  • Chill a medium bowl. Then pour in remaining cream.
  • Add confectioners’ sugar and vanilla. Beat with an electric mixer on high speed until soft peaks form.
  • Gradually add cooled white chocolate mixture. Beat on low speed until stiff peaks form. Be cautious not to overbeat.

Decorate and Serve

  • Transfer whipped topping to a piping bag fitted with a 1/2-inch (12 mm) star tip.
  • Pipe decorative swirls around edge of chilled pie.
  • Grate lime zest over topping.
  • Garnish with lime slices evenly spaced around circumference.
  • Slice and serve chilled.

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