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Ready yourself for a real Florida Keys sensation with this tangy Key West Key Lime Pie. The smooth, zesty filling pairs wonderfully with a crumbly graham crust for a super refreshing sweet. It's topped with airy whipped cream and works great at backyard BBQs, family dinners, or anytime you want something light and bright. Each mouthful brings you straight to sunny Florida beaches.
What Makes This Pie Special
This Key Lime Pie isn't popular without good reason. The silky filling strikes just the right balance between tart limes and creamy condensed milk, all sitting on a crunchy, rich graham base. You don't need to be a kitchen pro to nail this recipe—it's pretty simple but looks and tastes amazing. You can also switch things up by trying different crusts or adding your own favorite toppings.
What You'll Need
- Graham Crackers: 1½ cups crushed into fine crumbs to create that yummy base.
- Butter: 6 tablespoons melted, to hold your crust together.
- Sugar: ¼ cup for your crust, and 2 tablespoons for the cream topping.
- Condensed Milk: 2 (14 oz) cans sweetened condensed milk for that dreamy, thick filling.
- Key Lime Juice: ¾ cup whether fresh-squeezed or from a bottle.
- Egg Yolks: 4 large, they'll make your filling firm up nicely.
- Heavy Cream: 1 cup to whip into a fluffy topping.
- Lime Zest: From 2 limes to sprinkle on top and boost flavor.
Putting Together Your Base
- Get Your Oven Ready
- Turn your oven on to 350°F (175°C). Rub some butter or spray inside a 9-inch pie dish.
- Mix Your Crust Stuff
- Grab a bowl and stir together your graham crumbs, melted butter, and sugar until it looks like damp sand.
- Shape Your Base
- Push this mix firmly across the bottom and up the sides of your dish. A measuring cup works great for pressing it down evenly.
- Quick Bake
- Stick it in the oven for 7-8 minutes till it turns slightly golden. Pull it out and let it cool while you work on the next part.
Creating Your Lime Filling
- Blend Everything
- Take a big bowl and mix your sweetened condensed milk, Key lime juice, and egg yolks until they're completely combined.
- Boost The Taste
- Add 1 tablespoon of lime zest to give it extra zing and some nice green flecks throughout.
- Pour And Cook
- Empty this mixture into your cooled crust and bake it for 15-18 minutes, until you see tiny bubbles popping on top and the filling just barely sets.
- Check If It's Done
- When you gently shake it, the middle should wobble a bit. Don't leave it in too long—it'll keep firming up as it cools down.
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Chilling And Dishing Up
Let your pie cool completely on the counter before wrapping it in plastic and sticking it in the fridge for at least 2 hours. When you're ready to eat, cut into eight pieces and add a dollop of fresh whipped cream to each slice. Finish with a sprinkle of lime zest or a small lime wedge to make it look fancy.
Keeping It Fresh And Planning Ahead
This pie keeps really well. Just cover it with plastic or pop it in a sealed container and it'll stay good in your fridge for up to 4 days. Want to save it longer? Wrap it tight in foil and plastic wrap, and you can freeze it for up to 3 months. Just let it thaw in the fridge overnight before serving. You can also make the whole thing a day early, which is super handy when you've got people coming over.
Frequently Asked Questions
- → Can I substitute Key limes with regular limes?
If Key limes aren't handy, go for Persian limes. The flavor won't be identical but still yummy. Fresh juice is better than bottled here.
- → How do I make sure the pie is baked perfectly?
The filling should set but have a little jiggle in the middle. It'll firm up as it cools. Keep an eye on it to avoid cracks from overbaking.
- → How long does lime pie stay fresh?
Store it in the fridge for up to 3 days, covered tightly. The crust might soften slightly, but the flavor stays fantastic.
- → Is freezing lime pie possible?
You can freeze it up to a month. Wrap tightly, thaw in the fridge overnight, and add whipped cream right before serving.
- → What do egg yolks do in the filling?
The yolks give the filling that creamy thickness and natural yellow tint. They’re key for the texture and look.