Key Lime Pie Recipe
User Reviews
5
Key Lime Pie Recipe
Description
The Key Lime Pie Recipe starts with a graham cracker crust made from crumbs, sugar, and melted butter, baked briefly until lightly golden and set. The filling comprises sweetened condensed milk mixed with key lime juice and egg yolks, whipped until smooth and poured over the cooled crust. It is baked again to gently firm the filling, which still retains a subtle wobble, indicating its creamy consistency. After cooling completely and chilling for several hours, the pie is ready to serve.
This dessert balances creamy sweetness and bright citrus tang, creating a cooling and light treat. The crust offers a buttery crunch that contrasts with the smooth, silky filling. The topping of whipped cream and lime zest adds an extra layer of flavor and presentation appeal.
Key Lime Pie is traditionally served chilled and works well as a refreshing finale after a meal. It pairs nicely with simple garnishes like lime wedges and whipped cream, enhancing its visual appeal and taste. Chilling is important to let the filling fully set and develop its texture.
For storage, the pie should be covered and refrigerated, maintaining freshness for several days. It can also be frozen without the toppings; wrapping properly helps preserve its flavor and texture. Allow thawing in the refrigerator prior to serving to regain its creamy consistency.
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons unsalted butter melted
Pie Filling
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice
- 3 egg large yolks
- Whipped Cream for decorating
- key lime for decorating
Instructions
- Preheat the oven to 350°F.
Graham Cracker Crust
- In a medium bowl, stir graham crumbs, sugar, and melted butter.
- Press the mixture into the bottom and up the sides of an 8 or 9-inch pie pan.
- Bake in the preheated oven for 8-10 minutes. Leave the oven turned on, and let the crust cool as you make the filling.
Pie Filling
- In a medium bowl, whisk sweetened condensed milk, lime juice, and egg yolks until smooth.
- Pour the batter over the crust.
- Bake in the preheated oven for 12-15 minutes. It should look somewhat set but still have a wobble to it.
- Remove from the oven and cool fully. Then cover the top and refrigerate for at least 3 hours before serving.
- Top with whipped cream, lime zest, and lime wedges.
Notes
- Keep covered in the fridge for up to 3-4 days to maintain freshness.
- Freeze the pie without whipped cream or lime slices, wrapped tightly, for a few months.
- Thaw frozen pie in the refrigerator for 3-4 hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 86mg | 4% |
| Potassium | 42mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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