Key Lime Pie Recipe
A classic dessert with a tangy lime filling.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it with the crumb mixture until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- 2
Bake the crust
Place the pie dish in the preheated oven and bake for 8-10 minutes or until the crust is lightly golden. Remove from oven and allow to cool while preparing the filling.
Filling
- 3
Mix the filling
In a large bowl, whisk together the sweetened condensed milk and key lime juice until smooth. Add the egg yolks and whisk until fully combined and the mixture is a pale yellow color.
- 4
Fill the crust
Pour the lime filling into the cooled graham cracker crust, spreading it evenly. Bake in the oven for an additional 15 minutes until the filling is set but still has a slight jiggle in the center.
- 5
Cool the pie
Remove the pie from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 3 hours or until fully chilled.
Topping
- 6
Make the whipped cream
In a medium bowl, use a hand mixer or stand mixer to beat the heavy whipping cream until soft peaks form. Gradually add powdered sugar and continue to beat until stiff peaks form.
- 7
Decorate the pie
Spread or pipe the whipped cream over the top of the chilled pie. Sprinkle with lime zest for garnish.