Key Lime Pie
User Reviews
5
Key Lime Pie
Description
The Key Lime Pie starts with a baked graham cracker crust that provides a crunchy, slightly sweet base. The filling combines lime zest and juice with egg yolks, sweetened condensed milk, and sour cream for a silky, tart custard that thickens as it rests before baking. During baking, the filling sets with a slight jiggle in the center, indicating the proper texture between creamy and firm. Once cooled, the pie is topped with sweetened whipped cream, balancing the tartness with a fluffy, sweet layer.
The preparation requires careful baking times and temperature adjustments to prevent curdling and achieve a smooth texture. Fresh lime juice or key lime juice is strained for pure citrus flavor, and regular full-fat ingredients are used to maintain richness. This pie is best served well chilled to refresh the palate with each creamy, tangy slice.
It makes a classic dessert that pairs well with casual gatherings or as a light conclusion to meals. Adjusting cream topping quantity can suit preference for richer or lighter finishing.
Ingredients
Crust
- 9 graham crackers broken into halves, full sheets, 136g
- 2 1/2 Tbsp (32g) granulated sugar
- 1/3 cup (76g) unsalted butter melted
Filling
- 3 egg large yolks
- 1 Tbsp lime zest or key lime zest
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup (120ml) lime juice strained fresh, or key lime juice
- 1/4 cup (56g) sour cream full fat
Topping
- 3/4 cup (175ml) heavy cream
- 1 1/2 Tbsp (19g) granulated sugar
Instructions
- Preheat oven to 350 degrees.
- For the crust: In a food processor pulse graham crackers until they become fine crumbs. Pour into a mixing bowl, whisk in sugar then pour in butter and using a fork stir until evenly moistened.
- Pour mixture into a 9-inch pie plate and spread and press into an even layer along bottom and edges of pie dish, coming within about 1/3-inch of the top edge.
- Bake in preheated oven until golden brown, about 11 - 13 minutes. Remove from oven and allow to cool completely (meanwhile prepare filling). Reduce oven temperature to 325 degrees.
- For the filling: In a mixing bowl whisk together egg yolks and lime zest. Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended.
- Set mixture aside to rest about 15 minutes (this allows it time to thicken before pouring into the crust).
- Pour into cooled crust and evenly spread. Bake in preheated oven until nearly set, 15 - 16 minutes (pie should jiggle just slightly).
- Remove from oven and allow to cool on a wire rack 45 minutes, then chill in refrigerator 4 hours.
- Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices. Store pie in refrigerator.
- For the whipped topping: in a mixing bowl (preferably one that has been chilled in freezer 5 minutes) using an electric hand mixer, whip heavy cream and sugar until stiff peaks form.
Notes
- Use standard full-fat sweetened condensed milk for proper texture and flavor.
- To have enough topping, double the heavy cream and sugar quantities for whipped cream.
User Reviews
Overall Rating
5
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