Easy Key Lime Pie Recipe
User Reviews
5
Easy Key Lime Pie Recipe
Description
The Easy Key Lime Pie combines fresh or bottled key lime juice with zest, sour cream, sweetened condensed milk, and egg yolks to create a tangy, creamy filling. Mixed ingredients are poured into a prepared graham cracker crust and baked at 350°F until the center has slight jiggle, ensuring the filling sets while keeping a silky texture.
The pie is then cooled to room temperature and refrigerated for several hours to fully set. The crust provides a firm, crumbly base that complements the tart, smooth filling. The recommended garnishes include whipped cream and lime zest or slices to enhance presentation and flavor.
This pie suits dessert occasions where a bright, citrus-flavored treat is desired. Handling the baking time carefully prevents overcooking, as residual heat finishes setting the pie. Storing it covered in the fridge keeps it fresh for a few days, and it can be frozen properly wrapped for longer storage.
Ingredients
- 1 graham cracker pie crust
- 1 cup lime juice fresh, key lime
- 2 tbsp key lime zest
- 2 oz cans sweetened condensed milk
- 1/2 cup sour cream
- 2 egg yolk
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350 F degrees.
- Using an electric mixer, combine the key lime juice, zest, sweetened condensed milk, sour cream, 2 egg yolks, and powdered sugar in a large bowl and mix well. Pour the filling into the graham cracker crust.
- Bake at 350 F degrees for 15 minutes. It should wiggle just slightly in the center when you give it a little shake. If however the pie is very jiggly, leave it in and check it every 5 minutes.
- Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate the pie for at least 3 hours to allow it to fully set up. Serve with whipped cream and lime zest or lime slices if desired.
Notes
- Use fresh key lime juice for best flavor or a quality bottled brand if unavailable.
- If the pie's center remains too jiggly after 15 minutes baking, continue cooking in 5-minute increments.
- Allow residual heat to finish setting if a slight wiggle remains before removing from oven.
- Store covered in the refrigerator for 2-3 days or freeze wrapped tightly for up to one month.
User Reviews
Overall Rating
5
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