Key Lime Pie
User Reviews
5
Key Lime Pie
Description
The Key Lime Pie recipe begins with a graham cracker crust made from crumbs, melted salted butter, and brown sugar, pressed firmly into a pie pan and pre-baked to crisp it. The filling combines sweetened condensed milk with fresh lime zest and juice, plus sour cream or plain Greek yogurt for tang and creaminess. After mixing, the filling is poured into the cooled crust and baked until mostly set, then cooled to room temperature before refrigerating to fully firm up.
The whipped cream topping is prepared by beating heavy cream with powdered sugar until soft peaks form, then added atop the pie before serving. The pie features a bright lime flavor with a creamy, smooth texture offset by the crunchy crust. It offers a classic balance of tart and sweet characteristic of key lime pies.
This pie is best served well chilled to allow the filling to hold its shape and the flavors to meld. The crust's crunchy base contrasts the silky filling, while the whipped cream softens the tartness. This dessert fits well for gatherings or as a lighter finish to meals.
Ingredients
PIE CRUST:
- 1½ cups graham cracker crumbs
- 6 tablespoons butter salted, melted
- 1/4 /4 cup brown sugar
FILLING:
- 2 (14 ounce) cans sweetened condensed milk
- 1 tablespoon lime zest
- 3/4 /4 cup lime juice
- 1/2 /2 cup sour cream or plain Greek yogurt
Whipped Cream:
- 3/4 /4 cup heavy cream
- 3 tablespoons powdered sugar
Instructions
- For the crust: Preheat oven to 350℉. In a medium bowl, combine the graham cracker crumbs, butter, and sugar until well combined. Press crumbs firmly into a 9-inch pie pan using your fingers or the back of a measuring cup. Bake for 8-10 minutes. Cool.
- For the filling: In a large bowl, add the sweetened condensed milk. Zest the lime. Add the lime zest, lime juice, and sour cream or Greek yogurt. Mix together well. Pour into the cooled pie crust. Bake for 16-18 minutes or until center is not jiggly. Cool on the counter for until not piping hot. Then chill for at least 2 hours to allow pie to set up.
- For the whipped cream: In a large cold bowl, beat the cream and powdered sugar on high until soft peaks form. Pipe onto pie or add to individual slices.
Notes
- This pie uses a graham cracker crust baked separately for a crisp base.
- The filling requires baking until set but not jiggly, then thorough chilling to hold shape.
- Whipped cream can be piped or spread onto the pie before serving for smooth texture and mild sweetness.
- Using sour cream or plain Greek yogurt adds slight tang to the filling.
User Reviews
Overall Rating
5
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