Classic Key Lime Pie is a dessert that embodies the spirit of summer sunshine, with its tangy lime flavor and creamy texture. Originating from the Florida Keys, this pie has a rich history tied to the local lime-producing culture. Made with key limes, a smaller and more flavorful variety than the typical Persian limes, this pie is both refreshing and indulgent. A crisp graham cracker crust holds a luscious filling made from fresh lime juice, sweetened condensed milk, and egg yolks, resulting in a balance of sweet and tart that is simply irresistible.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted
¼ teaspoon salt
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
¾ cup fresh key lime juice (about 20-25 key limes, depending on their size)
1 tablespoon lime zest (freshly grated for the best flavor)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Lime slices or zest for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely on a wire rack.
In a medium mixing bowl, whisk the egg yolks until pale and slightly thickened, about 2-3 minutes. Gradually add the sweetened condensed milk, whisking until smooth.
Stir in the fresh key lime juice and lime zest until fully incorporated.
Pour the key lime filling into the cooled graham cracker crust, spreading evenly.
Return the pie to the oven and bake for another 10-12 minutes until the filling is set.
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours.
Just before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread or dollop the whipped cream over the chilled pie. Garnish with lime slices or zest.
