Key Lime Pie

Name: Key Lime Pie
Cook time: 190 min
Total time: 190 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups Graham Cracker Crumbs, about 12 full sheets; 3 tbsp Granulated Sugar; 6 tbsp Unsalted Butter, melted; 4 large Egg Yolks; 1 can (14 oz) of Sweetened Condensed Milk, 14 oz; 1/2 cups Key Lime Juice, fresh if possible; 1 tsp Key Lime Zest, finely grated; 1 cup Heavy Cream, cold; 2 tbsp Powdered Sugar; 1/2 tsp Vanilla Extract; 1 pinch of Salt; 1 pinch of Salt; Some Key Lime Zest, extra; Some Lime, slices or wheels (optional)

Bright, tangy and luxuriously creamy, this Key Lime Pie balances a crisp graham crust with a silky, citrus-forward filling and cloudlike whipped cream. It’s a classic, refreshingly tart dessert finished with a shower of lime zest and thin lime slices for a sunny presentation.

Bright, tangy and luxuriously creamy, this Key Lime Pie balances a crisp graham crust with a silky, citrus-forward filling and clo... Show more

Traditional American Recipe

Health Grade

E · Indulgent

Rating

4.4

Time

3 hrs

Price

0,64 €

Calories

495 kcal

vegetarian

easy

meal prep

low sodium

Method

Preheat the oven

Set a rack in the center of the oven and preheat to 350° F so it is ready when the crust goes in.

Make the crust

If you started with whole graham crackers, crush them into fine Graham Cracker Crumbs, then mix in the Granulated Sugar and a pinch of Salt. Pour in the melted Unsalted Butter and stir until every crumb looks evenly moistened and the mixture holds together when you pinch it. Press the mixture firmly into a 9-inch pie dish, packing it across the bottom and up the sides in an even layer.

Bake the crust

Bake the crust for 8 to 10 minutes until it looks lightly golden and smells toasty. Take it out and leave the oven on.

Whisk the filling

While the crust bakes, whisk the 4 Egg Yolks and the can of Sweetened Condensed Milk together until smooth. Whisk in the Key Lime Juice, Key Lime Zest, and a pinch of salt until the filling looks glossy and slightly thickened.

Bake the pie

Pour the filling into the warm crust and bake for 12 to 15 minutes until the edges are set and the center still has a gentle wobble. Do not let the top brown.

Chill the pie

Let the pie cool on a rack for about 20 minutes, then refrigerate it for at least 2 hours until the filling is fully set and cold.

Whip the cream

In a bowl, beat the cold Heavy Cream with the Powdered Sugar and Vanilla Extract until soft peaks form and the cream looks billowy.

Garnish and serve

Spread or pipe the whipped cream over the chilled pie, then finish with extra key lime zest and a few Lime slices or wheels, if you like. Slice and serve cold.