Key Lime Pie Recipe
with pecans & fresh whipped cream
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Ingredients
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Crust
Filling
Whipped Cream Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, finely chopped pecans, granulated sugar, and melted butter. Mix well 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 to form an even crust. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove from oven and let it cool.
Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed key lime juice, and egg yolks until smooth and well combined.
- 4
Fill the Crust
Pour the filling mixture into the cooled crust, spreading it evenly.
- 5
Bake the Pie
Bake in the preheated oven at 350°F (175°C) for 15 minutes. Remove from oven and let it cool completely. Then refrigerate for at least 3 hours to set.
Whipped Cream Topping Preparation
- 6
Make the Whipped Cream
In a large mixing bowl, using a hand mixer or stand mixer, beat the heavy whipping cream until soft peaks form. Gradually add in powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- 7
Top the Pie
Once the pie is set, spread the whipped cream topping evenly over the pie before serving.
