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Key Lime Pie

A refreshing and tangy dessert, perfect for summer gatherings and easy to make. This Key Lime Pie offers a creamy texture that will impress family and friends alike.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups melted butter
  • 0.33 cups granulated sugar
For the Filling
  • 4 large egg yolks
  • 1 can sweetened condensed milk (14 ounces)
  • 0.5 cups fresh Key lime juice (or regular lime juice) Use regular limes if Key limes are not available.
  • 2 limes zest of You can never have too much lime!
For the Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • to taste lime slices for garnish Garnish for visual appeal.

Method
 

Create the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
  3. Firmly press the mixture into the bottom of a 9-inch pie dish and bake for 8-10 minutes or until beginning to brown. Let it cool.
Whip the Filling
  1. In a mixing bowl, beat the egg yolks with a hand mixer until thick and pale.
  2. Mix in the sweetened condensed milk until smooth and creamy.
  3. Stir in the Key lime juice and zest.
  4. Pour the mixture into the cooled crust, smoothing out the top.
Bake and Chill
  1. Bake the pie again for about 15 minutes to set the filling.
  2. Let the pie cool at room temperature, then refrigerate for at least 3 hours, or overnight.
The Finishing Touch
  1. In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form.
  2. Top the chilled pie generously with whipped cream and garnish with lime slices.

Notes

Use regular limes if Key limes are not available. Allowing the pie to chill develops rich, tangy flavors. Store leftovers covered in the refrigerator for up to 3 days.