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Key Lime Pie

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A delightful, zesty Key Lime Pie that captures the essence of summer with its creamy filling and buttery graham cracker crust.

Ingredients

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  • 1½ cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup key lime juice
  • 1 teaspoon lime zest
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom and up the sides of a pie pan to form a crust. Bake for 8-10 minutes, then remove and let cool.
  2. In another bowl, whisk the egg yolks until thick. Gradually add the sweetened condensed milk and mix well. Stir in the key lime juice and lime zest, mixing until smooth.
  3. Pour the lime mixture into the cooled crust. Bake for 10-15 minutes until set. Remove from the oven and cool to room temperature, then refrigerate until chilled.
  4. For the topping, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the top of the chilled pie before serving.

Notes

Store any leftover pie covered in the refrigerator for up to 3 days. For best results, use room temperature ingredients and chilled bowls when whipping cream.

Nutrition

Find it online: https://www.lunarecipez.com/key-lime-pie-2/

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