Key Lime Pie: A Zesty Delight

How To Make Key Lime Pie: A Zesty Delight

Key Lime Pie, with its tangy custard filling and buttery graham cracker crust, is a quintessential dessert that captures the essence of the tropics. This iconic pie, believed to have originated in the Florida Keys, has gained global acclaim for its unique and refreshing flavor. 

Key Lime Pie, with its bright citrusy notes and buttery crust, is a dessert that embodies the sunny spirit of coastal living. By following this recipe, you’ll be able to create a slice of tropical paradise in your kithen. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the sweet and tangy allure of Key Lime Pie.

INGREDIENTS YOU’LL NEED:

FOR THE CRUST:

1 1/2 Cups.Of graham cracker crumbs.

•1/4 Cup.Of granulated sugar.

1/2 Cup.Of unsalted butter, melted.

FOR THE FILLING:

1 can (14 ounces) sweetened condensed milk.

4 large egg yolks.

1/2 Cup.Of key lime juice (about 20-25 key limes).

1 Tbsp.Of key lime zest.

FOR THE TOPPING (OPTIONAL):

1 Cup.Of heavy cream.

2 Tbsp.Of confectioners’ sugar.

Lime slices or zest for garnish.

INGREDIENTS YOU’LL NEED:

FOR THE CRUST:

1 1/2 Cups.Of graham cracker crumbs.

1/4 Cup.Of granulated sugar.

1/2 Cup.Of unsalted butter, melted.

FOR THE FILLING:

1 can (14 ounces) sweetened condensed milk.

4 large egg yolks.

1/2 Cup.Of key lime juice (about 20-25 key limes).

1 Tbsp.Of key lime zest.

FOR THE TOPPING (OPTIONAL):

1 Cup.Of heavy cream.

2 Tbsp.Of confectioners’ sugar.

Lime slices or zest for garnish.

PREPARATION:

1 – Combine graham cracker crumbs, sugar, and melted butter in a medium basin. Mix the crumbs until they are uniformly coated. Firmly press the mixture into the bottom and sides of a 9-inch pie dish.

2 – Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest in a large mixing basin until thoroughly combined.

3 – Pour the contents into the prepared pie crust and evenly distribute it. 15 to 17 minutes in a preheated oven, or until the edges are set but the interior is still jiggly.

4 – Allow the pie to chill completely at room temperature before refrigerating it for at least two hours.

5 – Whip the heavy cream and confectioners’ sugar in a separate basin until firm peaks form. Spread or pipe the whipping cream onto the pie that has been refrigerated.

6 – Garnish with lime slices or rind for added flavor intensity. Serve sliced and refrigerated.

RECIPE TIPS:

• Freshly squeezed key lime juice is recommended for the most authentic flavor, but bottled juice can be used if fresh is unavailable.

• To easily extract juice from key limes, roll them on the counter while applying gentle pressure before cutting and juicing.

• Ensure the pie is thoroughly chilled before serving to achieve the desired texture.