Key Lime Pie
This classic Key Lime Pie recipe features a buttery graham cracker crust and a tangy, smooth lime-infused custard filling. Baked to perfection and chilled, it's finished with a light, sweet whipped cream topping. It's a refreshing and vibrant dessert, perfect for any occasion, offering a delightful balance of sweet and tart flavors.
Equipment
- 1 Food Processor Alternatively, a large plastic bag and rolling pin can be used.
- 1 9-inch pie pan
- 1 Electric Mixer With a wire whisk attachment.
- 2 Wire Rack One for cooling the crust, one for the finished pie.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/3 of a 1-pound box graham crackers
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
- 3 egg yolks
- 2 teaspoons lime zest
- 1 14-ounce can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice or store bought
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners' sugar
Instructions
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
- For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Notes
For an authentic Key Lime Pie, always use freshly squeezed Key lime juice; its distinct tartness is crucial. When making the crust, ensure it's pressed firmly for a stable base, but avoid over-baking. The filling should be mixed carefully: beat egg yolks and zest well, then gradually add condensed milk. Crucially, mix in the lime juice only until just combined to prevent curdling. Proper chilling is paramount for the pie to set beautifully; a brief freeze before serving ensures clean slices. Always use chilled cream for a perfect whipped topping.