Welcome to a taste of sunshine with our Traditional Key Lime Delight! This classic pie is a refreshing treat that brings a zesty twist to any occasion. Perfect for those warm days when you want something sweet and tangy to lift your spirits.
The graham cracker crumbs create a sweet, crunchy base that complements the creamy filling. Granulated sugar adds sweetness to the crust, balancing the tartness of the limes. Unsalted butter binds the crust together and adds a rich flavor.
Egg yolks are the base of our filling, giving the pie a smooth and custardy texture. Sweetened condensed milk sweetens and thickens the filling, while key lime juice provides that signature tartness. A touch of lime zest intensifies the citrus flavor.
The heavy whipping cream is whipped with powdered sugar to form a light, fluffy topping that balances the pie's tartness.
This pie is best served cold, straight from the fridge. Pair it with a scoop of vanilla ice cream for an extra indulgence, or serve it alongside a fresh fruit salad to complement the citrus notes. A chilled glass of sparkling water with a slice of lime is a refreshing accompaniment.
First, preheat your oven to 350°F (175°C). This gives you a moment to gather your ingredients and set your mind to baking mode. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them well until they resemble wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. This will be your crust, so make sure it's even and compact.
Pop the crust into the oven and let it bake for 10 minutes. This brief baking time helps it set. Once done, remove it from the oven and let it cool while you prepare the filling. Now, grab a large bowl and whisk the egg yolks until they turn a pale yellow and slightly thick. Slowly whisk in the sweetened condensed milk, then the key lime juice and lime zest, making sure everything is well combined and smooth.
Pour this luscious filling into your cooled crust, smoothing it out with a spatula. Place the pie back in the oven and bake for about 15 minutes, or until you notice the filling is just set. Once done, let it cool to room temperature on a wire rack, then transfer it to the fridge and chill for at least 2 hours. This is crucial for the flavors to meld and the filling to firm up.
Before you’re ready to serve, whip the heavy cream with powdered sugar until you see stiff peaks form. This means the cream is firm and holds its shape. Spread or pipe this whipped cream over the chilled pie. Garnish with additional lime zest or a few lime slices if you like.
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