Key Lime Pie
This recipe outlines the creation of a classic Key Lime Pie, featuring a crisp graham cracker crust and a perfectly balanced tart-sweet Key lime custard filling. It's a refreshing dessert, ideal for any occasion, emphasizing thorough chilling for the best texture and flavor.
Equipment
- 1 9-inch Pie plate For forming and baking the pie
- 2 Mixing Bowls One for crust, one for filling
- 1 Whisk For combining filling ingredients smoothly
- 1 Rubber Spatula For pressing crust and scraping bowls
- 1 Measuring Cups/Spoons For accurate ingredient portions
Ingredients
Main
- 1 1/2 cups graham cracker crumbs about 10 crackers
- 7 tbsp. unsalted butter melted
- 3 tbsp. sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until well mixed.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes, or until lightly golden, then remove from oven and let cool slightly.
- While the crust cools, prepare the filling: In a clean bowl, whisk together egg yolks, sweetened condensed milk, and fresh Key lime juice until smooth and well combined.
- Pour the Key lime filling into the cooled graham cracker crust.
- Return the pie to the oven and bake for 15-20 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
- Remove the pie from the oven and let it cool completely on a wire rack at room temperature.
- Once cooled, refrigerate the pie for at least 4-6 hours, or preferably overnight, to allow it to set properly.
- Serve chilled, garnished with fresh whipped cream or lime zest if desired.
Notes
1. For the best flavor, always use fresh Key lime juice. If unavailable, high-quality bottled Key lime juice is an acceptable substitute, but avoid regular lime juice as it lacks the distinct floral tartness. 2. Do not overbake the pie; the center should still have a slight jiggle when removed from the oven, as it will continue to set as it cools. Overbaking can lead to a curdled texture. 3. Ensure the pie is thoroughly chilled for at least 4-6 hours, or preferably overnight, for optimal set and flavor development.