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Dive into the real taste of sunny Florida with this tangy Key West Key Lime Pie. The smooth, zesty filling pairs perfectly with a crisp graham cracker base. It's just right for summer parties, fancy dinners, or when you're in the mood for something fresh and sweet. Add a dollop of whipped cream on top and you've got pure sunshine in every mouthful.
What Makes This Treat So Special
There's a good reason everyone loves this Key Lime Pie. The silky filling strikes the right balance between tart lime and creamy condensed milk, all sitting on a crunchy, rich base. You don't need to be a kitchen pro to nail this recipe—it's simple enough for anyone and still wows your guests. You can also switch things up with different bases or toppings if you want to make it your own.
What You'll Need
- Graham Crackers: 1½ cups smashed into fine crumbs for your tasty base.
- Butter: 6 tablespoons melted, to hold your crust together.
- Sugar: ¼ cup for the base, plus 2 tablespoons when making whipped cream.
- Condensed Milk: 2 (14 oz) cans sweetened for that thick, dreamy filling.
- Key Lime Juice: ¾ cup squeezed fresh or from a bottle for that true flavor.
- Egg Yolks: 4 large, to give body and richness.
- Heavy Cream: 1 cup to whip for the top.
- Lime Zest: From 2 limes to sprinkle and boost flavor.
Crafting Your Perfect Base
- Get Your Pan Ready
- Turn on your oven to 350°F (175°C). Coat a 9-inch pie dish with a bit of butter or spray.
- Mix Your Crust Stuff
- Throw graham cracker bits, melted butter, and sugar in a bowl and mix until it looks like damp sand.
- Shape It Up
- Push the mix down hard into the dish and up the sides too. A measuring cup bottom works great to pack it all down flat.
- Quick Bake
- Pop the crust in the oven for 7-8 minutes till it turns slightly golden. Let it cool down while you work on the rest.
Whipping Up The Lime Center
- Combine Your Filling
- Grab a big bowl and mix the sweetened condensed milk, Key lime juice, and egg yolks until they're all smooth.
- Kick Up The Taste
- Mix in 1 tablespoon of lime zest to give it more zing and pretty green flecks throughout.
- Pour And Cook
- Empty your mix into the cooled crust and bake for 15-18 minutes, until tiny bubbles pop on top and it's just set.
- Check If It's Done
- Give it a gentle shake—it should wobble a bit. Don't cook it too long since it'll firm up more as it cools down.
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Getting It Ready To Eat
Let the pie cool all the way at room temp, then wrap it with plastic and stick it in the fridge for at least 2 hours. When you're ready to dig in, cut it into eight pieces and drop some fresh whipped cream on each slice. Finish with a sprinkle of lime zest or a thin lime slice for that wow factor.
Keeping It Fresh For Later
This pie keeps really well. Just cover it with plastic or put it in a sealed container and it'll stay good in the fridge for up to 4 days. Want to save it longer? Wrap it tight in foil and plastic, then freeze it for up to 3 months. Just let it thaw in the fridge overnight before serving. You can easily make this pie a day before your party, so there's no rush when guests are coming.
Frequently Asked Questions
- → Can I substitute Key limes with regular limes?
You sure can! Regular limes (like Persian limes) work fine, though they'll give a less authentic flavor. Just stick to fresh juice for the best results.
- → How can I tell if the filling is done baking?
When the middle slightly wobbles but isn't runny, it's good to go. It'll finish setting up as it cools. Overbaking could leave cracks, so watch closely.
- → How long does it stay fresh in the fridge?
This dessert holds up for about 3 days in the fridge if covered properly. The crust might get softer over time, but it tastes just as delicious.
- → Is freezing this pie possible?
Absolutely! Wrap it tightly and freeze for up to 4 weeks. Let it thaw in the fridge overnight, then dollop on whipped cream before enjoying.
- → Why are egg yolks so essential?
Egg yolks thicken the filling, create that silky texture, and give the custard its rich golden hue. They're key to making it shine.