Key Lime Pie
This recipe is simple, versatile, and utterly delicious. The creamy filling, tangy lime flavor, and buttery crust make this Key lime pie a crowd-pleaser every time. Whether you’re reminiscing about tropical vacations or just want to bring some sunshine to your table, this dessert is the answer.
Servings: 9
Ingredients
- 15 honey-flavored graham crackers
- 8 tablespoons salted butter, melted
- 1/2 cup sugar
- 6 large egg yolks
- 2 14-ounce) cans of sweetened condensed milk
- 1 vanilla bean (seeds only)
- 2 tablespoons finely grated lime zest
- 1 cup fresh lime juice
- 1 cup whipped cream for serving
Instructions
Make the Graham Cracker Crust
- The crust is the foundation of any great pie, and Key lime pie is no exception. Pulse graham crackers in a food processor until fine crumbs form. Add melted butter and sugar, then pulse to combine. Press the crumb mixture into a 9-inch pie pan, smoothing it out with the back of a spoon. Bake at 325°F for 15 minutes, then set aside to cool.
Prepare the Lime Filling
- The filling is the heart of your Key lime pie. Using a stand mixer, beat egg yolks, sweetened condensed milk, and vanilla bean seeds until the mixture thickens and doubles in volume. Gently fold in the lime zest and juice for that signature tangy flavor.
Bake and Chill
- Pour the lime filling into the cooled crust and bake for 15 minutes. Once done, transfer the pie to the refrigerator to chill for 3-4 hours. Chilling allows the pie to set and the flavors to develop.
Top It Off
- Before serving, top your Key lime pie with whipped cream and a sprinkle of lime zest. Serve it cold for a refreshing finish to any meal.
Notes
- Mini Key Lime Pies: Make individual pies for a cute and convenient serving option. Perfect for parties!
- Gluten-Free Key Lime Pie: Swap out graham crackers for gluten-free alternatives to make this dessert accessible to everyone.
- Citrus Twist: If you can’t find key limes, use regular limes or a mix of lime and Meyer lemon juice for a unique twist.