Description
Key Lime Pie invites palates on a tangy tropical journey through Florida’s citrusy culinary landscape. Sweet graham cracker crust cradles silky lime custard, crowned with pillowy whipped cream that promises refreshing indulgence for summer dessert lovers.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons butter, melted
Key Ingredients:
- 2 cans (14 ounces/396 grams each) sweetened condensed milk
- ¾ cup key lime juice
- 2 large egg yolks
- ½ cup sour cream
- 2–3 key limes, zested
Finishing Ingredients:
- 8 ounces (226 grams) heavy whipping cream
- 1–2 teaspoons vanilla extract
- 2–4 tablespoons powdered sugar
Instructions
- Prepare a 9-inch deep dish pie pan and preheat the oven to 350°F (177°C) for the graham cracker crust.
- Transform graham crackers into fine, uniform crumbs using a food processor or rolling pin.
- Melt unsalted butter and allow to cool slightly.
- Combine graham cracker crumbs with granulated sugar, then gently fold in melted butter until the mixture resembles wet sand.
- Set aside of the crumb mixture for potential garnishing later.
- Firmly press the remaining crumb mixture into the bottom and sides of the pie pan, creating an even layer.
- Bake the crust for 7-9 minutes until it turns a delicate golden color, then remove and allow to cool completely.
- Zest 3-4 key limes, ensuring to capture only the green outer layer without the bitter white pith.
- Juice the zested key limes until you have approximately of fresh juice.
- In a mixing bowl, whisk together sweetened condensed milk, sour cream, egg yolks, lime juice, and lime zest.
- Blend the mixture on low speed, then increase to medium-high for 2-3 minutes until the filling becomes smooth and slightly thickened.
- Pour the lime filling into the cooled graham cracker crust, spreading evenly.
- Bake for 16-18 minutes, looking for a slight jiggle in the center when gently shaken.
- Remove from oven and let cool at room temperature for 30 minutes.
- Refrigerate the pie for a minimum of 3-4 hours to allow complete setting.
- Chill a mixing bowl and whisk for preparing the whipped cream topping.
- Whip heavy cream until stiff peaks form, approximately 3-4 minutes.
- Gently fold in vanilla extract and powdered sugar until the cream reaches desired consistency.
- Transfer whipped cream to a piping bag fitted with a star tip.
- Garnish the chilled pie with piped whipped cream, additional lime zest, reserved graham cracker crumbs, and a fresh lime slice.
- Serve chilled and enjoy within 2-3 days for optimal flavor and texture.
Notes
- Chill all dairy ingredients before preparation to ensure a smooth, creamy filling and perfect whipped topping texture.
- Use fresh key limes for the most authentic and vibrant citrus flavor, avoiding bottled lime juice whenever possible.
- Make the graham cracker crust ahead of time and let it cool completely to prevent a soggy bottom and ensure a crisp crust.
- Avoid overmixing the filling to prevent air bubbles and maintain a silky, dense consistency when baking.
- Refrigerate the pie for at least 3 hours to allow the filling to set properly and develop a rich, tangy flavor profile.
- Decorate just before serving to keep the whipped cream fresh and the garnishes crisp and visually appealing.
- Prep Time: 25 minutes
- Cook Time: 26 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 475 kcal
- Sugar: 48 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg