Tangy Traditional Key Lime Pie Recipe

There’s something magical about the first bite of a perfectly crafted key lime pie. The crisp, buttery graham cracker crust gives way to a silky-smooth, zesty filling that dances on your taste buds. Let me guide you through creating this classic dessert that’s sure to become a family favorite.

Ingredients (Serves 6-8)

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Key Lime Filling:

• 4 egg yolks
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup freshly squeezed key lime juice
• 2 teaspoons grated lime zest

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Equipment Needed:

• 9-inch pie dish
• Mixing bowls
• Whisk
• Citrus juicer
• Zester or fine grater
• Electric mixer (optional, but helpful for whipped cream)

Instructions:

1. Prepare the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs and sugar.
3. Pour in melted butter and stir until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom and up the sides of your pie dish.
5. Bake for 8-10 minutes until lightly golden. Cool completely.

2. Create the Key Lime Filling:

1. In a large bowl, whisk egg yolks until pale and creamy.
2. Gradually whisk in condensed milk until smooth.
3. Add key lime juice and zest, stirring until well combined.
4. Pour the filling into the cooled crust.
5. Bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
6. Cool at room temperature, then refrigerate for at least 3 hours or overnight.

3. Whip Up the Cream Topping:

1. In a chilled bowl, whip heavy cream until soft peaks form.
2. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.
3. Spread or pipe the whipped cream over the chilled pie just before serving.

Tips and Tricks:

• Juicing Tip: Roll your limes on the counter before juicing to get more juice out of them.
• Zest Before Juice: Always zest your limes before juicing them – it’s much easier!
• No Key Limes? Regular limes work too, but the flavor will be slightly different.
• Crust Hack: Use the bottom of a measuring cup to press the crust evenly into the pie dish.

Serving Suggestions:

Serve this pie chilled for the best flavor and texture. For an extra touch of elegance, garnish with thin lime slices or a sprinkle of lime zest over the whipped cream. Pair it with a cup of coffee or a glass of crisp white wine for a truly indulgent experience.

Storage:

Your key lime pie will keep well in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or aluminum foil to prevent it from absorbing other flavors. For best results, add the whipped cream topping just before serving.

There you have it – a slice of Florida sunshine on a plate! This traditional key lime pie recipe is a perfect balance of tart and sweet, creamy and crunchy. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe is sure to impress. Happy baking!