Key Lime Pie
A refreshing and creamy Key Lime Pie with a tangy flavor and crunchy graham cracker crust, perfect for any summer gathering.
Ingredients
Crust
- 1 piece pre-made graham cracker crust Store-bought saves time.
Filling
- 1/2 cup fresh lime juice Key lime juice can be used for a more authentic flavor.
- 1 can sweetened condensed milk (14 oz) Can substitute with coconut cream for a non-dairy option.
- 4 large egg yolks Use fresh eggs for better flavor.
- 1 piece zest of 1 lime Enhances flavor.
- to taste whipped cream (for topping) Adds a rich finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the lime juice, sweetened condensed milk, egg yolks, and lime zest. Whisk until smooth and creamy, about 2-3 minutes.
- Pour the filling into the prepared graham cracker crust, smoothing the top evenly.
Baking
- Place the pie in the preheated oven and bake for 15 minutes. The filling should be slightly puffed and set around the edges with a gentle jiggle in the center.
Cooling and Serving
- Allow the pie to cool to room temperature before refrigerating for at least 3 hours. This will help set the filling.
- Top with fresh whipped cream right before serving for a delightful touch.
Notes
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.