Get ready to fall in love with this vibrant Key Lime Pie Recipe—a sunny, zesty dessert that practically guarantees smiles all around the table. This pie is pure Florida sunshine in every bite: a creamy, tangy filling nestled in a buttery graham cracker crust and crowned with billowy whipped cream. Whether you’re after an easy bake for summer barbecues or a standout sweet for holiday dinners, this pie delivers fresh citrus flavor with a texture that’s comfortingly smooth and cool. Once you try this homemade Key Lime Pie Recipe, you’ll see why it’s a beloved classic everyone asks for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this Key Lime Pie Recipe is how a handful of simple ingredients can transform into something so irresistible. Every ingredient here earns its spot, from the tang of the lime juice to the rich sweetness of condensed milk—each brings something wonderful to the table.
- Graham crackers: Crushed graham crackers create the perfect toasty, crumbly base for your pie, offering a cozy flavor that pairs beautifully with the tart filling.
- Unsalted butter: Melted butter holds the crust together and adds a rich, slightly nutty taste.
- Sugar: A bit of granulated sugar sweetens the crust, nicely balancing out the punchy citrus in the filling.
- Sweetened condensed milk: No shortcuts here—this magic ingredient is what makes the filling so lusciously creamy and sweet.
- Key lime juice: The absolute star! Freshly squeezed is best, but bottled key lime juice works beautifully in a pinch, bringing that signature zing.
- Egg yolks: Just the yolks are used for a rich, custardy texture and a sunset-yellow hue.
- Whipped cream: Light, fresh whipped cream piles on for the prettiest finish and a dreamy contrast to the tart pie.
- Lime zest: Sprinkle on top or mix it in for little bursts of extra lime aroma and color.
How to Make Key Lime Pie Recipe
Step 1: Make the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). Pulse graham crackers into fine crumbs in a food processor or crush them in a zip-top bag with a rolling pin. Combine the crumbs with melted butter and sugar until everything looks like wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form a sturdy crust. For best results, use the bottom of a measuring cup to make sure the crust is tightly packed. Bake the crust for 8-10 minutes until golden and fragrant, then set it aside to cool slightly while you prepare the filling.
Step 2: Prepare the Key Lime Filling
In a medium mixing bowl, whisk together the egg yolks until slightly thickened and pale. Gradually add the sweetened condensed milk, whisking until smooth and fully combined. Next, slowly whisk in the key lime juice—watch as the mixture thickens a bit from the magic citrus reaction! If you like a touch more lime flavor, stir in some finely grated lime zest. Pour the luscious filling into the cooled crust and gently smooth the top.
Step 3: Bake the Pie
Bake your filled pie for about 15 minutes—just long enough for the filling to set but with a gentle jiggle in the center. Don’t worry if it looks a bit soft; it will firm up beautifully as it chills. Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes.
Step 4: Chill Thoroughly
Once the pie has cooled off a bit, cover it with plastic wrap and refrigerate for at least 3 hours (overnight is even better!). This crucial step lets the flavors develop and ensures the pie slices nice and clean. Patience pays off here—your creamy Key Lime Pie Recipe will be worth the wait.
Step 5: Top with Whipped Cream and Serve
Whip up heavy cream with a little sugar until soft and billowy, then gently mound or pipe it onto the chilled pie. Add a sprinkle of lime zest or wheel slices for an eye-catching finish. Cut generous slices and get ready for rave reviews!
How to Serve Key Lime Pie Recipe
Garnishes
Dress up your Key Lime Pie Recipe with clouds of fresh whipped cream, delicate curls of lime zest, or even a few thinly sliced lime wheels for a stunning, tropical look. A touch of extra texture from crushed graham cracker crumbs or toasted coconut flakes adds both flavor and flair.
Side Dishes
While this pie is most definitely the main event, you can pair it with fresh summer berries, a scoop of creamy vanilla ice cream, or a refreshing fruit salad. Keep things light so the star—a tangy, creamy Key Lime Pie Recipe—remains front and center.
Creative Ways to Present
Let your imagination run wild! Try serving individual mini pies in mason jars for picnics, or cut the pie into bars for an easy-to-share treat. If you’re hosting guests, plate each slice with a swirl of raspberry sauce or a sprinkle of sea salt to really elevate your Key Lime Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered tightly and kept in the refrigerator. The flavors only deepen after a day or two, making it an even more fabulous treat as time goes on. Enjoy within 3-4 days for maximum freshness and a perfectly crisp crust.
Freezing
You can absolutely freeze a Key Lime Pie Recipe for longer storage. Chill the baked, uncovered pie first, then wrap it snugly in plastic wrap and foil. It’ll keep well for up to a month—simply thaw overnight in the fridge before serving. Just be sure to add fresh whipped cream after thawing for the best texture.
Reheating
Key Lime Pie is best served cold or at room temperature, so reheating isn’t usually necessary! If you prefer your slice a little less chilled, simply let it sit out for 10-15 minutes before serving. Avoid microwaving to keep the custard smooth and the crust crisp.
FAQs
Can I use regular limes instead of key limes?
Absolutely! While authentic key limes deliver that unique floral tartness, standard Persian limes work wonderfully in a pinch. Your Key Lime Pie Recipe will still be deliciously bright and citrusy.
Can I make this pie ahead of time?
You sure can! This pie actually improves after chilling; simply prepare it a day ahead and store in the fridge. Wait to add whipped cream until right before serving for the best results.
Do I need to use a water bath when baking?
No need for a water bath—this Key Lime Pie Recipe sets up perfectly in a standard oven. Just keep an eye on the filling and pull it when it’s barely set with a slight jiggle in the middle.
How do I get neat slices?
For clean, professional-looking slices, dip your knife in hot water and wipe it clean between cuts. This works wonders for the smoothest, most photogenic pieces!
Can I use store-bought whipped topping?
You can, but homemade whipped cream really elevates the flavor and texture. If you’re short on time, a good-quality store-bought version will still make your Key Lime Pie Recipe shine.
Final Thoughts
If you’re searching for an easy, crowd-pleasing dessert with tons of personality, look no further than this Key Lime Pie Recipe. There’s just something magical about the sweet-tart filling and buttery crust—one bite and you’ll be hooked! Give it a try and make it your own: everyone deserves a slice of sunshine.
Print
Roasted Red Pepper Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tangy and sweet flavors of this classic Key Lime Pie recipe. With a buttery graham cracker crust, a zesty key lime filling, and a dollop of whipped cream on top, this dessert is a refreshing treat for any occasion.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons melted butter
Key Lime Filling:
- 3/4 cup key lime juice
- 1 tablespoon key lime zest
- 1 can (14 ounces) sweetened condensed milk
- 3 egg yolks
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into a pie dish and bake for 10 minutes.
- Make the Key Lime Filling: In another bowl, combine key lime juice, key lime zest, sweetened condensed milk, and egg yolks. Pour the mixture into the baked crust.
- Bake and Chill: Bake the pie for 15 minutes, then let it cool. Chill in the refrigerator for at least 2 hours.
- Whip the Cream: Before serving, whip heavy cream with sugar and vanilla until stiff peaks form. Spread over the chilled pie.
- Serve and Enjoy: Slice the pie, serve chilled, and savor the refreshing flavors of Key Lime Pie!
Notes
- For an extra tangy flavor, use fresh key limes if available.
- This pie tastes best when chilled for several hours or overnight.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 105mg
Find it online: https://easy-tapas-recipes.com/roasted-red-pepper-soup-recipe/
Your email address will not be published. Required fields are marked *