Classic Key Lime Pie

Name: Classic Key Lime Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 1.5 cups Graham cracker crumbs; 1/4 cup Granulated sugar; 6 tbsp Unsalted butter, melted; 1 (14 oz) can Sweetened condensed milk; 1/2 cup Fresh key lime juice (about 8-10 key limes); 4 large Egg yolks; 1 tsp Lime zest (from regular limes, optional for garnish); 1 cup Heavy cream; 2 tbsp Powdered sugar

(0 Ratings)

This Classic Key Lime Pie is a vibrant and tangy dessert that's perfect for welcoming the brighter days of March. Its signature tart key lime custard, made with fresh key lime juice and sweetened condensed milk, is baked to perfection in a buttery graham cracker crust. A dollop of fluffy whipped cream provides a delightful contrast, making it a light yet incredibly satisfying treat.

speichern

Prep Time20 min

Cook Time25 min

Servings8 servings

DifficultyEasy

Equipment

9-inch pie plateWhiskElectric mixer (optional, for whipped cream)

Ingredients

1.5 cups Graham cracker crumbs1/4 cup Granulated sugar6 tbsp Unsalted butter, melted1 (14 oz) can Sweetened condensed milk1/2 cup Fresh key lime juice (about 8-10 key limes)4 large Egg yolks1 tsp Lime zest (from regular limes, optional for garnish)1 cup Heavy cream2 tbsp Powdered sugar

Instructions

1
Preheat oven to 350°F (175°C). Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, then remove from oven and let cool slightly.
2
Prepare the filling: In a large bowl, whisk together the sweetened condensed milk, fresh key lime juice, and egg yolks until thoroughly combined and smooth. The mixture will thicken slightly as you whisk due to the acidity of the lime juice interacting with the milk and yolks.
3
Pour the key lime filling into the pre-baked graham cracker crust. Return the pie to the oven and bake for 15-20 minutes, or until the edges of the filling are set but the center still has a slight jiggle. Do not overbake.
4
Cool and chill: Remove the pie from the oven and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set.
5
Prepare whipped cream and serve: Before serving, in a chilled bowl, beat heavy cream and powdered sugar with an electric mixer until soft peaks form. Serve slices of key lime pie topped with a generous dollop of fresh whipped cream and a sprinkle of lime zest, if desired.

Nutrition

Calories480 kcal

Protein8g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use regular lime juice instead of key lime juice?

While key lime juice provides the authentic, distinctively tart flavor, you can substitute it with regular lime juice in a pinch. However, the flavor profile will be slightly different and less intense.

How do I know when the pie is set?

The pie is set when the edges of the filling are firm, but the very center (about 1-2 inches) still has a slight wobble when gently shaken. It will firm up completely as it chills in the refrigerator.

Can I make this pie without baking?

While some no-bake key lime pie recipes exist, this traditional version relies on the egg yolks setting in the oven to achieve its classic texture and flavor. Baking also helps to 'toast' the flavors.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.