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Key Lime Pie

Key Lime Pie***rmbn28 B recipe image
This Key Lime Pie is a refreshing and zesty dessert that balances the bright acidity of fresh key limes with the rich sweetness of condensed milk. The smooth, custard-like filling sets perfectly in a buttery graham cracker crust, creating a delightful contrast in textures. It is an ideal treat for summer gatherings, potlucks, or any time you crave a bright, citrusy finish to a meal. Simple to assemble yet elegant enough for special occasions, this pie relies on just a few high-quality ingredients to deliver a memorable flavor experience. Serve chilled for the best texture and taste.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 770.8
Dietary: Gluten-free
Description
This Key Lime Pie is a refreshing and zesty dessert that balances the bright acidity of fresh key limes with the rich sweetness of condensed milk. The smooth, custard-like filling sets perfectly in a buttery graham cracker crust, creating a delightful contrast in textures. It is an ideal treat for summer gatherings, potlucks, or any time you crave a bright, citrusy finish to a meal. Simple to assemble yet elegant enough for special occasions, this pie relies on just a few high-quality ingredients to deliver a memorable flavor experience. Serve chilled for the best texture and taste.
Ingredients
  • 1 can (14 0unces) sweetened conden
  • 4 ea Egg yolks
  • 1/3 ea To 1/2 cup bottled key lime
  • 1 ea Unbaked 9" graham cracker pi
  • 1 Whipped cream for garnish
Directions
  1. 1
    Preheat your oven to 325&# 194;°F (165ðC).
  2. 2
    In a medium-sized mixing bowl, combine the sweetened condensed milk and egg yolks.
  3. 3
    Whisk the mixture vigorously until it is smooth and well-blended.
  4. 4
    Slowly stir in the key lime juice, mixing gently just until fully incorporated.
  5. 5
    Pour the filling into the unbaked 9-inch graham cracker pie crust.
  6. 6
    Bake for 15 minutes until the filling is set but still slightly jiggly in the center.
  7. 7
    Remove from the oven and allow the pie to cool completely at room temperature.
  8. 8
    Refrigerate the pie for at least 2 hours before serving to ensure it sets properly.
  9. 9
    Top with whipped cream just before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 770.8kcal
% Daily Value *
Total Fat 45.0g70%
Saturated Fat 18.7g94%
Cholesterol 1143.5mg382%
Sodium 516.9mg22%
Total Carbohydrate 60.4g21%
Dietary Fiber 0.2g1%
Sugars 56.6g
Protein 30.4g61%

* 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 a more tart flavor, use 1/2 cup of key lime juice instead of 1/3 cup.

This recipe leaves room in the crust for whipped cream. If you prefer a fuller filling, increase the filling proportions by 1/2.

For best results, use fresh key lime juice if available, as bottled juice may vary in acidity and flavor intensity.

The pie can be stored covered in the refrigerator for up to 3 days.

Ensure the egg yolks are at room temperature before mixing to help the filling blend smoothly.

Keywords: key lime pie, lime dessert, graham cracker crust, citrus pie, condensed milk recipe, egg yolk filling, summer dessert, easy pie, baked custard, whipped cream topping, classic american dessert, tangy sweet, make ahead dessert, potluck favorite, no bake option
Read it online: https://www.chefs-mate.com/recipe/key-lime-piermbn28-b/