Key Lime Pie
A delightful blend of tangy and sweet flavors, this iconic dessert features a creamy filling topped with a buttery graham cracker crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Crunchy and aromatic, they create the perfect base.
- 1/3 cup sugar Sweetness that balances out the tartness of the lime.
- 1/2 cup unsalted butter, melted Rich and creamy, adds depth to the crust.
For the filling
- 4 large egg yolks These provide the lovely, rich texture to the filling.
- 1 can sweetened condensed milk (14 ounces) This silky ingredient brings a sweet creaminess to the pie.
- 3/4 cup fresh key lime juice The star of the dish, bright and tangy, awakening your taste buds.
- 1 tablespoon lime zest Adds an aromatic intensity that elevates the lime flavor.
- 1/4 teaspoon salt Enhances the flavors beautifully.
For the topping
- 1 cup heavy whipping cream This will transform into fluffy topping perfection.
- 1/4 cup powdered sugar Just the right amount of sweetness for the whipped cream.
For garnish
- to taste lime slices A beautiful finish that piques the appetite.
- to taste whipped cream For garnish.
Instructions
Prepare the crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form your crust.
- Bake the crust for about 8-10 minutes until it’s lightly golden. Remove from the oven and let it cool completely.
Make the filling
- In another bowl, whisk together the egg yolks, sweetened condensed milk, lime juice, lime zest, and salt until smooth.
- Pour the filling into the cooled crust, spreading it evenly.
- Bake for an additional 15 minutes. The center may still jiggle slightly; that’s okay!
Cool and serve
- Allow the pie to cool to room temperature, then refrigerate for at least 3 hours.
- Before serving, whip the heavy cream with powdered sugar until stiff peaks form.
- Top the pie with the freshly whipped cream and garnish with lime slices.
Notes
For best results, use fresh key lime juice and allow the pie to chill adequately. Over-whipping the cream can lead to a grainy texture. You can make the pie a day ahead for convenience.