Imagine a dessert that transports you instantly to a sun-soaked Florida Keys beach with just one bite – our Key Lime Pie is that magical culinary escape! This classic American dessert combines the perfect balance of tart lime, creamy sweetness, and a buttery graham cracker crust that will have your guests begging for the recipe. Whether you're a seasoned baker or a curious kitchen novice, this foolproof Key Lime Pie promises to be your new go-to dessert that looks and tastes like it was crafted by a professional pastry chef.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp lime zest
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust bakes evenly and becomes golden brown.
- In a medium mixing bowl, combine the graham cracker crumbs and 1/3 cup of sugar. Stir until the sugar is evenly distributed throughout the crumbs.
- Pour in the melted unsalted butter and mix until the mixture resembles wet sand. Make sure all the crumbs are coated with butter.
- Transfer the crumb mixture into a 9-inch pie pan. Press the mixture firmly into the bottom and up the sides of the pan to form a crust. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- Bake the crust in the preheated oven for about 8-10 minutes, or until it is lightly golden and fragrant. Remove from the oven and allow it to cool slightly.
- In a large mixing bowl, whisk together the egg yolks until they are light and frothy. This should take about 2 minutes.
- Add the sweetened condensed milk to the egg yolks and continue whisking until the mixture is smooth and well combined.
- Gradually pour in the key lime juice while whisking constantly. This will help to thicken the filling. Make sure everything is well incorporated.
- Pour the key lime filling into the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake the pie in the oven for an additional 15 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature.
- Once the pie has cooled, cover it with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.
- While the pie is chilling, prepare the whipped cream. In a medium mixing bowl, beat the heavy whipping cream using an electric mixer on medium-high speed until soft peaks form.
- Gradually add the powdered sugar while continuing to beat the cream until stiff peaks form. Be careful not to overbeat, as this can turn the cream into butter.
- Once the pie is chilled, remove it from the refrigerator. Spread the whipped cream evenly over the top of the pie.
- Garnish the pie with lime zest, sprinkling it evenly across the whipped cream for an extra burst of flavor and color.
- Slice the pie into 8 servings and serve chilled. Enjoy your refreshing key lime pie!
Tips
- Use fresh key lime juice if possible, but bottled key lime juice works well too. Avoid using regular lime juice, as it won't provide the same authentic flavor.
- Make sure your ingredients are at room temperature before mixing to ensure a smooth, well-incorporated filling.
- When pressing the graham cracker crust, use the bottom of a measuring cup for a uniform, compact base.
- Don't overbake the pie – a slightly jiggly center is perfect, as it will set while cooling.
- Chill the pie for at least 2 hours to allow the filling to set completely and develop its signature tangy flavor.
- For the most stable whipped cream, chill your mixing bowl and whisk/beaters in the refrigerator for 15 minutes before whipping.
- Garnish just before serving to keep the lime zest looking fresh and vibrant.
Nutrition Facts
Calories: 188kcal
Carbohydrates: 23g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 59mg
