Key Lime Pie
A tangy and creamy classic dessert that brings tropical flavor to your kitchen, featuring a crumbly graham cracker crust and topped with whipped cream.
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs or vanilla wafers for a new twist
- ½ cup Unsalted butter, melted
Filling Ingredients
- 14 oz Sweetened condensed milk do not substitute for evaporated milk
- ½ cup Fresh key lime juice can substitute with regular limes but flavor will differ
- 4 large Egg yolks makes the filling rich and yellow
Topping
- 1 cup Whipped cream or meringue for topping
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs with melted butter.
- Press the mixture firmly into the bottom of a pie pan and bake for about 5-7 minutes until it smells toasty.
Make the Filling
- In a mixing bowl, beat the egg yolks until they are thick and light yellow.
- Add in the sweetened condensed milk and stir to combine.
- Stir in the key lime juice (add zest if desired) and mix until well blended.
- Pour the filling into the baked crust.
- Bake for 10-15 minutes until the center jiggles slightly.
Chill and Serve
- Cool the pie completely at room temperature, then chill in the refrigerator for at least 3 hours, preferably overnight.
- Before serving, top with whipped cream and slice into servings.
Notes
Zest limes before squeezing for easier handling. Store-bought crust may need to be baked briefly to avoid sogginess. Use fresh whipped cream for the best flavor.