Key Lime Pie
Delight in a classic dessert with our Key Lime Pie, featuring a sweet and tangy key lime filling nestled in a buttery graham cracker crust. Perfect for a refreshing end to any meal, this pie captures the tropical essence of key limes.
Prep time: 30 minutesCook time: 15 minutesServes: 8
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted
4 large egg yolks
1 tbsp lime zest
2/3 cup key lime juice
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
4. Bake the crust for 10 minutes, then let it cool completely.
5. In a large bowl, whisk the egg yolks, lime zest, and key lime juice until combined.
6. Stir in the sweetened condensed milk until the filling is smooth.
7. Pour the filling into the cooled crust.
8. Bake for 15 minutes, or until the filling is just set.
9. Let the pie cool to room temperature, then refrigerate for at least 3 hours.
10. In a cold mixing bowl, whisk heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread or pipe whipped cream over the chilled pie before serving.
Storage
Store the pie covered in the refrigerator for up to 4 days.
Reheating
Serve chilled directly from the refrigerator. Do not reheat.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
