Key Lime Pie
A delightful dessert that combines creamy, tangy, and rich flavors with a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Provides a sweet and slightly crispy base.
- 1/3 cup granulated sugar Balances the tartness of the lime juice.
- 6 tablespoons butter, melted Binds the crust together.
Filling Ingredients
- 28 oz sweetened condensed milk Acts as the foundation of the pie filling.
- 1/2 cup light sour cream Gives the pie a subtle tang.
- 3/4 cup key lime juice Brings essential tartness.
- Zest from 2 regular limes or 4 key limes Enhances the lime flavor.
Topping Ingredients
- 1 cup heavy whipping cream Whipped to perfection for the topping.
- 1/2 cup powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract Rounds off sweetness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well incorporated.
- Press the mixture firmly into a pie pan to create a uniform crust.
- Bake the crust for 7 minutes, then allow it to cool for at least 30 minutes.
- Reduce the oven temperature to 350°F (175°C).
Filling
- In a bowl, whisk together sweetened condensed milk, light sour cream, key lime juice, and lime zest until smooth.
- Pour the lime mixture into the cooled crust, spreading it evenly.
- Bake for an additional 10 minutes, then let the pie cool slightly before refrigerating for at least 3 hours to set.
Topping
- In a separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
- Gently mix in vanilla extract, then spread or pipe the whipped cream over the chilled pie.
- Garnish with additional lime zest before serving.
Notes
For best results, use fresh key limes when possible, and allow adequate refrigeration time for the filling to set. Experiment with flavors by adding fruit toppings or coconut for a twist.