Here’s a classic Key Lime Pie recipe — tangy, creamy, and perfect for dessert lovers 🍋🥧
🍋 Key Lime Pie
🛒 Ingredients (Serves 6–8)
For the crust:
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh key lime juice (or regular lime juice if unavailable)
- 1 tsp lime zest
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
🔥 Instructions
1️⃣ Make the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake for 8–10 minutes, then cool completely.
2️⃣ Prepare the Filling
- In a bowl, whisk egg yolks until smooth.
- Add sweetened condensed milk, lime juice, and zest. Mix until fully combined.
- Pour filling into the cooled crust.
3️⃣ Bake the Pie
- Bake at 350°F (175°C) for 12–15 minutes, until filling is just set (slightly jiggly in the center is okay).
- Cool to room temperature, then refrigerate for at least 2 hours.
4️⃣ Make the Whipped Topping
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread or pipe over chilled pie.
5️⃣ Serve
- Garnish with extra lime zest or thin lime slices.
- Keep refrigerated; best served cold.
💡 Tips & Variations
- Graham cracker crust alternatives: Use crushed vanilla wafers or digestive biscuits.
- Extra tart: Add more lime juice for a sharper flavor.
- Mini pies: Make in tart pans for individual servings.
- No-bake version: Chill filling in a pre-made crust for 3–4 hours without baking.
If you want, I can also give a restaurant-style Key Lime Pie recipe that’s ultra-creamy with a crunchy brown sugar crust — it’s a showstopper for parties.
Do you want me to share that version?
