Key Lime Pie Recipe
Cookie crumb base with real Key lime mousse, topped with whipped cream and cocoa.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it's evenly distributed.
- 3
Bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and allow to cool.
Filling Preparation
- 4
Mix the filling
In a mixing bowl, whisk together the Key lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth.
- 5
Add food coloring (optional)
If desired, add a drop of green food coloring to enhance the color of the filling.
- 6
Pour the filling
Pour the filling into the cooled crust, smoothing the top with a spatula.
- 7
Bake the pie
Bake the pie in the preheated oven for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let cool to room temperature.
Topping Preparation
- 8
Whip the cream
In a mixing bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form.
- 9
Top the pie
Spread the whipped cream over the cooled pie filling evenly.
- 10
Finish with cocoa
Sift unsweetened cocoa powder over the top of the whipped cream for garnish.
Serving
- 11
Chill and serve
Chill the pie in the refrigerator for at least 2 hours before serving. Slice and enjoy!