Key Lime Pie, a classic dessert with a tangy twist, brings the zesty flavors of key lime into a creamy, smooth filling nestled in a buttery graham cracker crust. Perfect for summer or any time you need a refreshing treat.
Graham cracker crumbs make up the base of our crust, providing a slightly sweet and crunchy foundation for the pie. Granulated sugar is mixed with the crumbs to add sweetness, while unsalted butter, melted and mixed in, binds everything together and adds richness.
The filling's star is the key lime juice, bringing that signature tart zing. We enhance this with lime zest for added citrusy notes. Egg yolks help to thicken the filling as it bakes, and sweetened condensed milk adds sweetness and creaminess.
For the topping, heavy whipping cream is whipped with powdered sugar and vanilla extract to create a luscious, sweet contrast to the tart filling.
This pie pairs beautifully with a light, fruity white wine. Consider serving with a scoop of vanilla ice cream on the side for an extra indulgent treat. For a festive touch, garnish with lime slices or a sprinkle of extra lime zest.
Start by preheating your oven to 350°F (175°C). This will give you the perfect heat to create a crust that's crisp yet tender. In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand.
Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. You want an even layer, so take your time here—use the back of a spoon or the bottom of a measuring cup for even pressure. Pop this crust into the oven and bake for 10 minutes, then set it aside to cool completely.
While your crust is cooling, let's whip up the filling. In a large bowl, whisk together 4 large egg yolks, 1 tablespoon of lime zest, and 2/3 cup of key lime juice. Once combined, stir in a 14-ounce can of sweetened condensed milk until smooth. Pour this luscious filling into your cooled crust.
Place the pie back into the 350°F oven and bake for about 15 minutes. You're looking for the filling to be just set—give it a gentle jiggle; it should slightly wobble in the center. Let the pie cool on the counter to room temperature, then refrigerate for at least 3 hours to fully set.
When you're ready to serve, prepare the whipped cream. In a cold mixing bowl, whisk 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread or pipe this creamy topping over your chilled pie.
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