This Key Lime Pie is a refreshing tropical treat that balances intense citrus brightness with rich, creamy sweetness. The star of the show is the vibrant green filling, made from fresh key lime juice and sweetened condensed milk, which sets into a silky smooth custard. It is nestled in a crisp, buttery graham cracker crust that provides the perfect textural contrast. This dessert is incredibly popular in Florida and the Caribbean, often served chilled to highlight its cooling flavors. It is an excellent choice for summer gatherings, potlucks, or as a sophisticated end to a heavy meal. While traditional recipes use egg yolks, this version simplifies the process while maintaining that authentic, tangy punch that lime lovers crave. Serve with a dollop of whipped cream for an extra touch of indulgence.
Key Lime Pie 2
Description
This Key Lime Pie is a refreshing tropical treat that balances intense citrus brightness with rich, creamy sweetness. The star of the show is the vibrant green filling, made from fresh key lime juice and sweetened condensed milk, which sets into a silky smooth custard. It is nestled in a crisp, buttery graham cracker crust that provides the perfect textural contrast. This dessert is incredibly popular in Florida and the Caribbean, often served chilled to highlight its cooling flavors. It is an excellent choice for summer gatherings, potlucks, or as a sophisticated end to a heavy meal. While traditional recipes use egg yolks, this version simplifies the process while maintaining that authentic, tangy punch that lime lovers crave. Serve with a dollop of whipped cream for an extra touch of indulgence.Ingredients
Directions
-
Preheat your oven to 350&# 194;°F (175ðC).
-
If making the crust from scratch, crush graham crackers into fine crumbs and mix with melted butter and sugar. Press firmly into the bottom and sides of a 9-inch pie dish.
-
Bake the crust for 10 minutes, then remove and let cool slightly while you prepare the filling.
-
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and key lime juice until smooth and well combined.
-
Pour the lime filling into the partially cooled pie crust.
-
Bake the pie for 15 minutes, or until the filling is set but still slightly jiggly in the center.
-
Remove from the oven and let cool to room temperature.
-
Refrigerate the pie for at least 2 hours, or until fully chilled and firm, before slicing and serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 36.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.3g2%
- Cholesterol 12.0mg4%
- Sodium 326.5mg14%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best flavor, use fresh key limes if available. If you cannot find key limes, Persian limes can be used, but you may need to adjust the quantity to achieve the desired tartness.
This pie can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap to prevent it from absorbing other fridge odors.
To add a decorative touch, whip heavy cream with a little powdered sugar and fold in some lime zest before topping the pie.
If you prefer a no-bake version, you can skip baking the crust and filling. Simply chill the assembled pie in the refrigerator for at least 4 hours to set.
