Here’s a classic Key Lime Pie recipe that’s tart, creamy, and perfect for dessert lovers:
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 3 large egg yolks
- 1 can (14 oz / 400 g) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tsp lime zest
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lime zest for garnish
Instructions
- Preheat oven:
- Set to 350°F (175°C).
- Make the crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom and slightly up the sides of a 9-inch pie pan.
- Bake for 8–10 minutes, then let cool.
- Prepare the filling:
- In a bowl, whisk egg yolks until slightly thickened.
- Add sweetened condensed milk, lime juice, and lime zest. Mix until smooth.
- Pour into the cooled crust.
- Bake the pie:
- Bake 12–15 minutes until the filling is set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Make the topping:
- Whip heavy cream and powdered sugar until stiff peaks form.
- Spread or pipe over the chilled pie.
- Serve:
- Garnish with extra lime zest or thin lime slices for a fresh look.
- Slice and enjoy the tangy, creamy goodness!
💡 Tip: For an extra tangy flavor, mix a small amount of lime zest into the crust before baking.
If you want, I can also give a no-bake Key Lime Pie version that’s quicker and just as creamy. Do you want me to do that?
