The true essence of this Key Lime Pie lies in its perfect balance of flavors and textures. The creamy, tangy filling is harmoniously complemented by the buttery graham cracker crust, creating a dessert that’s both refreshing and indulgent. Every bite is a delightful contrast of the smooth, zesty lime filling and the sweet, crumbly crust, crowned with a cloud of lightly sweetened whipped cream. This pie is a quintessential summer treat that captures the bright, sunny essence of key limes, making it a perfect ending to any meal. The simplicity of the ingredients and the straightforward preparation process ensure that this classic dessert remains an all-time favorite, delighting both novice bakers and seasoned pastry enthusiasts alike.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 4 large egg yolks
- 1 tablespoon lime zest
- 1 (14-ounce) can sweetened condensed milk
- ⅔ cup key lime juice (freshly squeezed if possible)
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions:
1. Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Mix until well combined.
- Add the melted butter and stir until the crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden.
- Remove from the oven and let it cool slightly while you prepare the filling.
2. Make the filling:
- In a medium bowl, whisk together the egg yolks and lime zest until the mixture is light in color.
- Add the sweetened condensed milk and whisk until fully incorporated and smooth.
- Slowly add the key lime juice, whisking constantly, until the mixture is well combined.
- Pour the filling into the partially baked crust and spread it out evenly.
3. Bake the pie:
- Return the pie to the oven and bake for 15 minutes, or until the filling is set and the center is only slightly jiggly.
- Remove the pie from the oven and let it cool to room temperature.
- Once cooled, refrigerate the pie for at least 3 hours, or until fully chilled and set.
4. Prepare the topping:
- In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Use an electric mixer to whip the cream mixture until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
5. Serve and enjoy:
- Slice the pie into wedges and serve chilled. Optionally, garnish each slice with a slice of lime or a sprinkle of lime zest for an extra touch of color and flavor.
