Key Lime Pie is the epitome of a refreshing dessert, perfect for warm weather or when you need a taste of sunny Florida. This classic pie combines a graham cracker crust and a tangy, creamy filling that's bound to impress your taste buds.
The graham cracker crumbs form the base of our crust, providing a sweet and slightly nutty foundation. The addition of granulated sugar sweetens the crust just enough, while unsalted butter binds the crumbs together and enhances the rich flavor.
In the filling, egg yolks give the pie its silky texture, and the sweetened condensed milk adds a lovely creaminess and sweetness. The stars of the show, key lime juice and key lime zest, deliver that signature tangy punch, making each bite a delight.
The heavy whipping cream, sweetened with powdered sugar and flavored with vanilla extract, tops it all off with a fluffy, sweet contrast to the tart lime filling.
Pair this Key Lime Pie with a light, crisp white wine or a sparkling water with a splash of lime. For a tropical twist, serve it alongside a fresh fruit salad featuring mango and pineapple. It's a refreshing end to a summer barbecue or a sunny brunch.
First things first, preheat your oven to 350°F (175°C). This way, it's ready to go once you finish preparing the crust. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir them together until the mixture resembles wet sand. Press this mixture firmly into a 9-inch pie pan, ensuring you cover both the bottom and sides evenly. A flat-bottomed measuring cup can be helpful here for getting an even layer. Pop it in the oven and bake for about 10 minutes. Once done, set it aside to cool.
Now, let's tackle that luscious filling. In a separate bowl, whisk together the egg yolks until they’re smoothly blended. Gradually add in the sweetened condensed milk, whisking continuously to ensure a smooth mix. Next, pour in the key lime juice and sprinkle in the lime zest. Stir until everything is well combined and the mixture is smooth.
Pour the lime filling into the cooled crust, spreading it out evenly with a spatula. Bake this in your preheated oven for about 15 minutes, just until the filling is set. Allow the pie to cool on a rack until it reaches room temperature, then transfer it to the refrigerator for at least two hours to firm up.
While your pie chills, it's time to prepare the whipped cream. In a cold mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. This means the cream should hold its shape but still be soft enough to flow slightly. Once your pie is fully chilled, dollop or pipe the whipped cream on top. If you’re feeling fancy, garnish with a few slices of lime.
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