Zesty Summer Key Lime Pie 🍋
This Key Lime Pie is a breeze to make and packed with refreshing, vibrant flavor – perfect for a summer treat!
Equipment
- 9-inch pie dish
- Electric Mixer
- Wire Rack
Ingredients
For the Crisp Crust
- 1 cup graham cracker crumbs
- 1/2 cup ground walnuts (or pecans, almonds, macadamia nuts; or an extra 1/2 cup graham cracker crumbs for nut-free)
- 3 tablespoons white granulated sugar
- 5 tablespoons unsalted butter melted
For the Creamy Filling
- 2 cans sweetened condensed milk 14-ounces each
- 1/2 cup sour cream
- 3 large egg yolks
- 1 large key lime or regular lime (about 1 tablespoon zest)
- 1/2 cup key lime juice or regular lime juice (from about 8 limes)
For the Fluffy Whipped Cream Topping
- 1 1/2 cups heavy whipping cream full-fat and very cold
- 2 tablespoons white granulated sugar
- 1 teaspoon vanilla extract
For Garnish (Optional)
- Extra whipped cream
- Freshly grated lime zest
- Thin lime slices
Instructions
- In a medium bowl, simply mix together the graham cracker crumbs, ground walnuts (if using), sugar, and melted butter with a fork until everything is well moistened. Press this mixture firmly into a 9-inch pie dish or springform pan, making sure to cover the bottom and sides evenly. Pop it into the fridge or freezer to chill for about 20-30 minutes while you get the filling ready.
- While your crust chills, preheat your oven to 350°F (175°C). In another medium bowl, combine the egg yolks, sour cream, and sweetened condensed milk. Using an electric mixer on medium speed, whisk these ingredients until they're smooth and well blended. Now, stir in your fresh lime juice and lime zest until just combined. Pour this delicious filling into your chilled crust.
- Carefully place the pie in the preheated oven and bake for 25-30 minutes. Keep an eye on it – you want the filling to be set with just a slight jiggle in the center, and the crust to turn a light golden brown, without browning the filling. Once baked, take the pie out and let it cool completely on a wire rack for at least 30 minutes. After that, transfer it to the refrigerator and chill for a minimum of 3-4 hours (or ideally overnight) for that perfectly firm and cold texture. This step is key for an amazing slice!
- When your pie is thoroughly chilled, pour the very cold heavy whipping cream into a large bowl. Add the sugar and vanilla extract. Beat with an electric mixer until lovely stiff peaks form. You can either gently spread this over the pie with a spatula or pipe it on for a more decorative finish.
- Finish your pie with a sprinkle of fresh lime zest and a few thin lime slices for a beautiful presentation. Slice and serve this refreshing Key Lime Pie straight from the fridge for the best flavor and texture!
Notes
Nutrition Information (per slice):
Calories: 324kcal
Total Carbs: 16g
Net Carbs: 16g
Fats: 28g
Protein: 3g
Calories: 324kcal
Total Carbs: 16g
Net Carbs: 16g
Fats: 28g
Protein: 3g
