Key Lime Pie 🍋
This refreshing Key Lime Pie features a buttery graham cracker crust, a perfectly tart and zesty lime filling, and a dreamy cloud of whipped cream topping. A perfect dessert for any occasion, especially summer!
Equipment
- Food processor (optional)
- 9x2-inch Pie Plate
- Mixing Bowls
- Whisk
- Wire Rack
- Stand Mixer (optional)
- Piping Bag with star tip (optional)
Ingredients
For the Crisp Graham Cracker Crust
- 10 rectangular graham crackers about 1½ cups finely crushed crumbs, or 6 oz
- 6 tablespoons unsalted butter melted
- 1.5 tablespoons granulated sugar
- 0.25 teaspoon salt
For the Zesty Lime Filling
- 6 large egg yolks
- 2 cans sweetened condensed milk 14 oz each
- 2 tablespoons fresh lime zest
- 1 cup fresh lime juice from about 18-20 key limes or 5 large Persian limes
- 0.5 teaspoon salt
For the Fluffy Topping & Garnish
- 1 cup cold heavy cream
- 0.33 cup powdered sugar
- Extra lime zest and lime slices for decoration
Instructions
Creating Your Perfect Crust:
Start by crushing your graham crackers into super fine crumbs. You can easily do this in a food processor or by placing them in a zip-top bag and rolling with a rolling pin.- In a medium bowl, combine the graham cracker crumbs with the melted butter, granulated sugar, and salt. Stir everything together until it feels like damp sand and holds together when you gently squeeze it. If it seems too dry, add a tiny bit more melted butter.
- Press this buttery mixture evenly into the bottom and up the sides of a 9x2-inch pie plate. Bake in a preheated oven at 350°F (175°C) for just 15 minutes, until it's lightly golden. Let it cool completely on a wire rack before moving on.
Whipping Up the Key Lime Filling:
While the crust cools, get your limes ready! Zest them until you have 2 tablespoons of fragrant zest, then juice them to get exactly 1 cup of fresh lime juice.- In a large mixing bowl, whisk together the egg yolks and the two cans of sweetened condensed milk until smooth and well-blended.
- Now, stir in your fresh lime zest, lime juice, and ½ teaspoon of salt. Whisk gently until the filling is smooth and beautifully combined.
- Pour this vibrant filling into your cooled graham cracker crust. Bake at 350°F (175°C) for 20 minutes. The pie is done when the center barely jiggles if you gently nudge the pan.
- Let your pie cool completely at room temperature, then transfer it to the refrigerator. It needs to chill overnight (or for at least 6 hours) to set up perfectly.
Finishing Touches:
In a chilled mixing bowl (using a stand mixer with a whisk attachment is best), combine the cold heavy cream and powdered sugar. Whip on medium-high speed until the cream is thick and holds lovely medium peaks.- Transfer the whipped cream to a piping bag fitted with a star tip (or simply spread it on). Pipe rosettes around the outer edge of your chilled pie. Finish with a sprinkle of fresh lime zest and a delicate lime slice in the middle. Slice, serve, and enjoy your refreshing Key Lime Pie!
Notes
Feel free to adjust the amount of lime zest for a tarter or milder flavor. This pie is best when chilled overnight for optimal setting.
Nutrition Information (per serving):
- Calories: 230 kcal
- Carbohydrates: 19g (18g Net Carbs)
- Protein: 3g
- Fat: 16g
