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Whip up a taste of tropical paradise with this Florida-inspired Key West Key Lime Pie. The smooth, creamy center packs a zingy lime punch that pairs wonderfully with its crumbly graham base. It's the ultimate summer dessert, but honestly, it's fantastic year-round when you need something bright and fresh. A cloud of whipped cream on top makes every forkful feel like a beachy getaway.
What Makes This Dish Special
This lime pie hits all the right notes. The filling strikes that perfect balance between tart and sweet, while the buttery crust gives you that satisfying crunch. Don't worry if you're new to baking—this is super approachable and turns out great every time. Want to switch things up? You can play around with different bases or add your own special touches on top.
Ingredients for Key Lime Pie
- Graham Crackers: 1½ cups crushed into fine crumbs for that mouthwatering base.
- Butter: 6 tablespoons melted, to stick everything together.
- Sugar: ¼ cup for your crust, plus 2 tablespoons when making the cream topping.
- Condensed Milk: 2 (14 oz) cans sweetened condensed milk to create that silky texture.
- Key Lime Juice: ¾ cup either squeezed fresh or from a bottle for that signature tang.
- Egg Yolks: 4 large, they add amazing depth and body.
- Heavy Cream: 1 cup to whip into a fluffy topping.
- Lime Zest: From 2 limes to sprinkle for extra pop and prettiness.
Putting Together the Base
- Set Up
- Turn your oven on to 350°F (175°C). Coat a 9-inch pie dish with some butter or spray.
- Mix Your Crumbs
- Grab a medium bowl and stir together your graham crumbs, melted butter, and sugar until it looks like damp sand.
- Shape Your Base
- Push the mix firmly across the bottom and up the sides of your dish. A measuring cup works great to pack it down evenly.
- Quick Bake
- Pop the crust in the oven for 7-8 minutes till it's slightly golden. Let it cool while you tackle the filling.
Preparing the Lime Filling
- Combine Everything
- Take a big bowl and mix the sweetened condensed milk, Key lime juice, and egg yolks until they're completely blended.
- Boost the Taste
- Mix in 1 tablespoon of lime zest to give it more zing and pretty green flecks throughout.
- Pour and Cook
- Empty your mixture into the cooled crust and bake for 15-18 minutes, just until tiny bubbles start popping on top and it's starting to set.
- Check It's Ready
- Give the pan a gentle shake—the middle should wobble a little. Don't leave it too long since it'll firm up more as it cools down.
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Finishing Touches
Let your pie cool all the way down before wrapping it with plastic and sticking it in the fridge for at least 2 hours. When you're ready to eat, cut into eight slices and drop a dollop of fresh whipped cream on each piece. Scatter some lime zest on top or add a small lime slice to make it look extra fancy.
Keeping It Fresh
This pie stays good for a while. Just wrap it up or put it in a sealed container in your fridge for up to 4 days. If you want to save it longer, wrap it tight in foil and plastic, then freeze it for up to 3 months. Just move it to the fridge the night before you want to eat it. You can also make this a day ahead, which is super handy when you're planning a dinner party or family get-together.
Frequently Asked Questions
- → Can I swap in regular limes instead of Key limes?
Sure thing! If you don’t have Key limes, Persian limes are a fine substitute. The taste will be a tad different, but still delightful. Just make sure you’re using freshly squeezed juice, not the bottled kind.
- → What’s the best way to tell when it’s baked all the way?
Look for the filling to be firm but still have a soft jiggle in the middle. It’ll solidify more as it cools. Overcooking might leave cracks on top, so keep an eye on it!
- → How long will this lime pie stay fresh?
Pop it in the fridge covered and you’ll have about three days to enjoy it. The crust might lose some crunch, but the flavors hold up beautifully.
- → Can I freeze a Key Lime Pie?
Absolutely! You can freeze it for around a month. Wrap it well, then defrost slowly in your fridge overnight. Add whipped cream only when you’re ready to serve for the best results.
- → Why are egg yolks so important here?
The yolks give the filling its thick, smooth, and creamy consistency. Plus, they give it that bright yellow hue, which contrasts beautifully with green lime zest.