Classic Key Lime Delight is a refreshing and tangy dessert that's perfect for any occasion. This pie combines a buttery graham cracker crust with a creamy, citrusy filling, making it a beloved treat for key lime enthusiasts everywhere.
The star of the crust is graham cracker crumbs, which provide a sweet and crunchy base. Granulated sugar adds just the right amount of sweetness, while unsalted butter binds the crust and gives it a rich flavor.
The filling's main components are egg yolks, which lend creaminess and richness, and a can of sweetened condensed milk that adds a smooth, sweet texture. The heart of the flavor lies in key lime juice and lime zest, which provide that signature tartness and aromatic zing.
For the topping, heavy whipping cream whipped with powdered sugar and vanilla extract creates a light, fluffy contrast to the dense pie filling.
This pie pairs beautifully with a dollop of whipped cream and a thin slice of lime for garnish. Serve it chilled with a refreshing iced tea or a light, fruity white wine on a warm day.
First, set your oven to 350°F (175°C) to preheat while you prepare the crust. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them up until everything looks well combined, and the crumbs are nicely moistened.
Press this crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Get it nice and even, then pop it in the oven for about 10 minutes. Once baked, let it cool completely on a wire rack.
Now, shift your focus to the filling. In a clean bowl, whisk the egg yolks until they’re creamy and light. Add the sweetened condensed milk, mixing thoroughly until it's smooth. Stir in the key lime juice and lime zest, making sure the mixture thickens a bit.
Pour this tangy filling into your cooled crust. Bake it for another 15 minutes — you want it set but still with a little jiggle in the center. Let it cool to room temperature, then refrigerate for at least 3 hours to fully set.
Before serving, whip up the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this whipped cream over the chilled pie. A sprinkle of extra lime zest on top can add a lovely pop of color and flavor.
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