Key Lime Pie
Graham cracker crust pre-baked before filling, key lime custard baked until just set, topped with fresh whipped cream just before serving - baking the crust first keeps it from turning soggy, and real key lime juice (not standard lime) gives the tart, floral flavor the pie is named for.
⏱ 240 min🍽 8 servings
dessertbaking
Ingredients
- •1 1/2 cups graham cracker crumbs
- •2 tbsp sugar
- •6 tbsp melted butter
- •3 egg yolks
- •1 can sweetened condensed milk
- •1/2 cup key lime juice
- •1 tsp lime zest
- •1 cup heavy cream
- •2 tbsp powdered sugar
Steps
- 1.Preheat oven to 350°F and mix the graham cracker crumbs, sugar, and melted butter.
- 2.Press the mixture into a pie dish and pre-bake for 8 minutes to set the crust and keep it from turning soggy, then cool slightly.
- 3.Whisk together the egg yolks, condensed milk, key lime juice, and lime zest until smooth - real key lime juice is what gives the pie its distinctive tart, floral flavor, not standard lime juice.
- 4.Pour the filling into the warm crust and bake for 15 minutes until just set.
- 5.Chill for at least 3 hours.
- 6.Whip the cream with the powdered sugar to medium peaks and spread or pipe over the pie just before serving, so it doesn't turn runny.