Key Lime Pie Recipe
Key Lime Pie Recipe
Table of Contents
Key Lime Pie Recipe
Key Lime Pie Recipe is a classic American dessert known for its perfect balance of sweet and tart flavors. With a graham cracker crust, a smooth lime custard filling, and a fluffy whipped cream topping, it’s no wonder this refreshing treat is a favorite all year long. In this easy to follow Key Lime Pie recipe, you’ll learn how to make this iconic pie from scratch using fresh ingredients. Whether you’re a first time baker or an experienced cook, this recipe will guide you through every step to create a mouthwatering Key Lime Pie that your friends and family will love.
Description
Key Lime Pie Recipe is a beloved American dessert that originated in Florida, where the small, tart key limes grow abundantly. Its distinct flavor comes from a combination of the tartness of the key limes and the sweetness of the condensed milk, all set in a buttery graham cracker crust. This indulgent pie offers the perfect balance of creaminess, citrusy zing, and a satisfying crunch. It’s ideal for summer gatherings, family dinners, or any occasion where you want to impress your guests with a homemade dessert.
The beauty of this Key Lime Pie recipe lies in its simplicity. With just a handful of ingredients, you can create a dessert that is both impressive and easy to make. The graham cracker crust is the perfect foundation for the creamy lime filling, and the light whipped cream topping provides a fluffy contrast that makes each bite a true delight.
Ingredients
The key to a delicious Key Lime Pie lies in the quality of your ingredients. For the best results, be sure to use fresh key limes or high-quality key lime juice. Fresh lime juice offers the most authentic flavor, but bottled juice can be used in a pinch. Here’s what you’ll need for this recipe:
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- ½ cup fresh key lime juice (or bottled key lime juice)
- Zest of 2 key limes (optional, for extra flavor)
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir the mixture until everything is well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Step 2: Make the Lime Filling
In a separate bowl, whisk together the sweetened condensed milk, egg yolks, and fresh key lime juice until fully combined. If you want an extra punch of lime flavor, you can add lime zest to the mixture. Once the filling is smooth, pour it into the cooled graham cracker crust.
Step 3: Bake the Pie
Bake the pie at 350°F (175°C) for 15 minutes, or until the filling is set and just slightly jiggly in the center. Keep an eye on it to avoid overbaking. Once done, remove the pie from the oven and let it cool to room temperature. Afterward, refrigerate the pie for at least 3 hours, or overnight, to allow it to set completely.
Step 4: Make the Whipped Cream Topping
To prepare the whipped cream topping, combine the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Using a hand mixer or stand mixer, beat the cream on high speed until stiff peaks form. Once the pie is fully set, spread the whipped cream over the top of the lime filling, creating a generous, fluffy layer.
Step 5: Serve and Enjoy
Slice the Key Lime Pie into wedges and serve chilled. Garnish with additional lime zest or lime slices if desired.
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Key Lime Pie Recipe
Ingredients
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- 6 tablespoons unsalted butter melted
- Pinch of salt
- For the Filling:
- 1 can 14 ounces sweetened condensed milk
- 3 large egg yolks
- ½ cup fresh key lime juice or bottled key lime juice
- Zest of 2 key limes optional, for extra flavor
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir the mixture until everything is well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
- Step 2: Make the Lime Filling
- In a separate bowl, whisk together the sweetened condensed milk, egg yolks, and fresh key lime juice until fully combined. If you want an extra punch of lime flavor, you can add lime zest to the mixture. Once the filling is smooth, pour it into the cooled graham cracker crust.
- Step 3: Bake the Pie
- Bake the pie at 350°F (175°C) for 15 minutes, or until the filling is set and just slightly jiggly in the center. Keep an eye on it to avoid overbaking. Once done, remove the pie from the oven and let it cool to room temperature. Afterward, refrigerate the pie for at least 3 hours, or overnight, to allow it to set completely.
- Step 4: Make the Whipped Cream Topping
- To prepare the whipped cream topping, combine the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Using a hand mixer or stand mixer, beat the cream on high speed until stiff peaks form. Once the pie is fully set, spread the whipped cream over the top of the lime filling, creating a generous, fluffy layer.
- Step 5: Serve and Enjoy
- Slice the Key Lime Pie into wedges and serve chilled. Garnish with additional lime zest or lime slices if desired.
Notes
- Graham Cracker Crust Options: If you prefer a gluten-free crust, you can use gluten-free graham crackers or substitute with crushed gluten-free cookies.
- Eggs: Make sure to use large eggs, and remember that the recipe uses egg yolks, so save the whites for another use, such as meringue cookies.
- Fresh vs. Bottled Lime Juice: Fresh key lime juice offers the best flavor, but bottled key lime juice can be used for convenience. If you can’t find key limes, you can substitute with regular limes.
- Topping: While whipped cream is the traditional topping, you can also try using a meringue topping or a light cream cheese topping for a different twist.
- Storing the Pie: Key Lime Pie can be stored in the refrigerator for up to 3 days. The crust may soften slightly, but the flavor will still be fantastic.
