Key Lime Pie
Transport yourself to the tropics with the tangy and creamy delight of Key Lime Pie! This refreshing dessert features a zesty lime filling in a buttery graham cracker crust, topped with whipped cream for the perfect balance of flavors. Simple to make and utterly satisfying, download the recipe and treat yourself to a slice of paradise.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh key lime juice (or regular lime juice)
- 1 teaspoon lime zest
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes, then let cool.
Make the Filling:
- In a mixing bowl, whisk egg yolks until slightly thickened. Add sweetened condensed milk and whisk until smooth.
- Stir in key lime juice and lime zest until well combined.
Assemble the Pie:
- Pour the lime filling into the cooled crust and spread evenly.
Bake:
- Bake the pie for 12-15 minutes, or until the filling is set but slightly jiggly in the center. Remove from oven and let cool to room temperature.
Chill:
- Refrigerate the pie for at least 2 hours or until fully chilled.
Prepare the Whipped Cream:
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Serve:
- Top the pie with whipped cream and garnish with lime slices or zest. Serve chilled and enjoy!
Notes
Optional: For an extra tropical twist, sprinkle shredded coconut over the whipped cream.