Key Lime Pie That Zings with Freshness!
Get ready for a taste of sunshine! This Key Lime Pie recipe is wonderfully zesty, delightfully creamy, and oh-so-easy to whip up. It’s the perfect treat to brighten your day and share with loved ones. No fancy ingredients or complicated steps here – just pure, refreshing goodness!
Why You’ll Love This Pie:
Vibrant Flavor: The tangy key lime juice truly makes this pie sing!
- Simple to Make: Perfect for beginner bakers or anyone looking for a stress-free dessert.
* Crowd-Pleaser: Always a hit at gatherings and family dinners.
Easy & Zesty Key Lime Pie
Yields: 8 servings
Prep time: 15 minutes
Chill time: At least 4 hours
Ingredients:
For the Crust:
* 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers, finely crushed)
* ¼ cup granulated sugar
* 6 tablespoons unsalted butter, melted
For the Filling:
* 1 can (14 ounces) sweetened condensed milk
* ½ cup key lime juice (freshly squeezed is best, but store-bought is fine!)
* 4 large egg yolks (save the whites for another recipe, like meringue if you’re feeling ambitious!)
* 1 teaspoon lime zest (from about 1-2 limes)
For Topping (Optional):
* Whipped cream
* Lime slices or wedges for garnish
Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C).
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass to help pack it down nicely!
- Bake the Crust: Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely on a wire rack.
- Mix the Filling: While the crust cools, grab another medium bowl. Pour in the sweetened condensed milk. Add the key lime juice, egg yolks, and lime zest. Whisk everything together until it’s smooth and well combined. It will be a lovely, thick, pale green color!
- Pour & Bake: Pour the filling evenly into the cooled graham cracker crust.
- Bake the Pie: Bake for 15-20 minutes, or until the edges are set but the center still has a slight jiggle. Don’t overbake!
- Chill Out: Remove the pie from the oven and let it cool on the wire rack for about an hour. Then, carefully cover it with plastic wrap (try not to touch the surface of the pie) and refrigerate for at least 4 hours, or preferably overnight, until it’s completely chilled and firm.
- Serve & Enjoy: Before serving, top with a generous dollop of whipped cream and a fresh lime slice if you like. Slice and savor that burst of fresh, zesty flavor!
This pie is a delightful way to bring a little sunshine and cheer to your table. We hope you enjoy making (and eating!) it as much as we do! Let us know if you give it a try!