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Traditional Key Lime Pie Recipe

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This Traditional Key Lime Pie recipe features a tangy and creamy lime filling made with fresh key lime juice and zest, balanced by a sweetened condensed milk base. The graham cracker crust is perfectly baked to a golden crisp, providing a delightful texture contrast to the smooth filling. Topped with homemade fluffy whipped cream and garnished with lime slices, this classic dessert makes for a refreshing and crowd-pleasing treat ideal for any occasion.

Ingredients

Filling

  • 4 teaspoons grated key lime zest
  • 4 egg yolks
  • 14 ounces sweetened condensed milk
  • ½ cup fresh key lime juice

Crust

  • 2 cups graham cracker crumbs (approximately 14 full graham crackers)
  • 1/3 cup light brown sugar
  • Pinch salt
  • ½ cup unsalted butter, melted

Whipped Cream Topping

  • 1½ cups heavy cream, chilled
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature by the time your pie is ready to bake.
  2. Prepare the Filling: In a medium bowl, whisk together the grated key lime zest and egg yolks for about 2 minutes until well combined. Gradually incorporate the sweetened condensed milk, mixing thoroughly, then whisk in the fresh key lime juice. Leave this mixture at room temperature so it can thicken slightly as you prepare the crust.
  3. Make the Crust: In another medium bowl, combine the graham cracker crumbs, light brown sugar, and a pinch of salt. Make sure to break up any brown sugar lumps for even sweetness. Pour the melted butter over the mixture and gently toss with a fork to ensure everything is evenly coated. Firmly press this crumb mixture into the bottom and up the sides of a 9-inch pie plate, packing it tightly with the back of a measuring cup or your fingers. Bake the crust for 10 minutes, then transfer to a wire rack to cool completely.
  4. Bake the Pie: Once the crust is fully cooled, pour the lime filling into it. Bake at 350 degrees Fahrenheit for 15 to 17 minutes, or until the center of the filling is set but still slightly wiggly when gently shaken. Remove the pie and place it on a wire rack to cool to room temperature before refrigerating.
  5. Chill the Pie: Refrigerate the pie for at least 3 hours or overnight to allow the filling to fully set and flavors to meld.
  6. Prepare the Whipped Cream Topping: With an electric mixer on medium speed, whip the chilled heavy cream until soft peaks form. Slowly add the powdered sugar in small increments, continuing to whip, then add the vanilla extract and beat the cream until stiff peaks form. This creates a light and sweet topping for the pie.
  7. Decorate and Serve: Either pipe the whipped cream decoratively over the chilled pie or spread it evenly with a spatula. Garnish with lime slices if desired. Serve chilled. Cover any leftovers tightly with plastic wrap and store in the refrigerator for up to 3 days.

Notes

  • For the best flavor, use fresh key limes if available, otherwise regular limes can be substituted.
  • Make sure the heavy cream is well chilled before whipping to achieve stiff peaks.
  • Do not overbake the pie filling; it should remain slightly wiggly in the center to ensure a creamy texture.
  • This pie is best served well chilled to maintain firmness and flavor balance.
  • Leftover pie should be refrigerated and enjoyed within 3 days for optimal freshness.

Find it online: https://marthatasty.com/traditional-key-lime-pie-recipe/