Description
This classic Key Lime Pie Dessert features a buttery graham cracker crust filled with a tangy, creamy lime custard. Topped with freshly whipped cream, this pie is the perfect balance of tart and sweet, chilled to perfection for a refreshing treat.
Ingredients
Scale
Crust
- 150 g graham cracker crumbs
- 38 g granulated sugar
- 75 g unsalted butter, melted
Filling
- 3 large egg yolks
- 2 teaspoons finely grated lime zest
- 397 g sweetened condensed milk
- 160 ml fresh key lime juice
Topping
- 240 ml heavy whipping cream
- 25 g granulated sugar
Instructions
- Prepare the crust: Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly onto the base and sides of a 23 cm pie plate to form a compact crust. Set aside to maintain shape.
- Preheat the oven: Set your oven to 175°C (347°F) to get ready for baking the pie.
- Beat egg yolks and zest: Using a stand mixer fitted with a whisk attachment, beat the egg yolks and finely grated lime zest on high speed until very light and fluffy, about 5 minutes. This aerates the mixture and intensifies flavor.
- Add sweetened condensed milk: Gradually pour in the sweetened condensed milk while continuing to beat on high speed for an additional 3–4 minutes until well combined and smooth.
- Incorporate lime juice: Reduce the mixer speed, then slowly add the fresh key lime juice, mixing until the filling is smooth and fully incorporated.
- Pour and bake: Pour the lime filling into the prepared crust, spreading it evenly to the edges. Bake in the preheated oven for 10 minutes until the filling is just set and slightly firm to touch.
- Cool and chill: Remove the pie from the oven and allow it to cool at room temperature. After cooling, refrigerate the pie until it is thoroughly chilled, about 2 hours or more, to allow flavors to meld.
- Chill mixing tools: Place a metal mixing bowl and a whisk attachment into the freezer for 10 minutes to chill, which helps in whipping the cream properly.
- Whip cream topping: Remove the chilled bowl and whisk from the freezer. Add granulated sugar and heavy whipping cream to the bowl, then whip until stiff peaks form. Be cautious not to over-whip to maintain a smooth texture.
- Assemble and serve: Spread the freshly whipped cream evenly over the chilled pie. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- For the best flavor, use fresh key lime juice rather than bottled lime juice.
- Make sure the pie is thoroughly chilled before adding the whipped cream topping to ensure the cream stays firm.
- If a metal mixing bowl is not available, use the coldest bowl possible for whipping cream to achieve stiff peaks.
- Press the crust mixture firmly into the pie plate to prevent it from crumbling when serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
