This Key Lime Pie Recipe is the real deal. Using key lime juice, a tasty graham cracker crust, and a tart creamy filling; this is the best Key Lime Pie you'll ever taste. Real key limes are going to be smaller and seedier than Persian or “normal” limes. But key limes are far less acidic and have this highly specific tartness that other citric fruit that nothing less can stack up to.
It is absolutely delicious and is the perfect complement to summer barbecues and family get-togethers. Just be careful, as when you make this recipe it may be hard to limit your friends and family to just one slice. If this isn't exactly what you need, try our key lime cheesecake or other pie recipes.
Key Lime Pie
Ingredients:
Graham Cracker Crust:
1 1/4 cup graham cracker crumbs
5 – 6 Tablespoons unsalted butter, melted
2 Tablespoons granulated white sugar
Filling:
One 14-ounce can of sweetened condensed milk
3 large egg yolks
2 teaspoons grated lime zest
1/2 cup key lime juice
Topping:
2 Tablespoons granulated white sugar
1 cup heavy whipping cream
Directions:
1. Preheat oven to 350 degrees F, placing the rack in the center of the oven.
2. To make the graham cracker crust, mix the graham cracker crumbs, melted butter, and sugar. Press into the bottom and sides of a well-greased 9-inch pie pan. Cover with plastic wrap and chill.
3. While the crust is chilling, with an electric mixer beat the egg yolks until pale and fluffy (about 3 minutes).
4. Gradually add the condensed milk and beat until light and fluffy (4-5 minutes).
5. Add the lime zest and lime juice, mixing thoroughly.
6. Pour the filling into the graham cracker crust and bake for 10 minutes, or until the filling is set.
7. Remove from oven and cool completely then refrigerate until ready to serve.
8. When ready to serve, prepare the topping by beating the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form.
9. Place topping onto the filling of the pie and serve.