Key Lime Pie

There’s something magical about Key Lime Pie that just makes it irresistible. It’s the perfect balance of tart and sweet, with a creamy texture that melts in your mouth, all sitting on a buttery graham cracker crust. Every bite is like a little tropical vacation, and trust me, once you try this recipe, it’s going to become your go-to dessert. It’s light, refreshing, and absolutely delicious—perfect for any occasion or just when you’re craving something sweet with a tangy twist.

Why You’ll Love Key Lime Pie:

• Tart and Sweet Perfection: The zingy lime flavor is perfectly balanced with a sweet, creamy filling that will have you coming back for more.
• Easy to Make: With just a handful of ingredients and minimal prep time, this pie comes together quickly and effortlessly.
• A Classic: There’s something timeless about Key Lime Pie. It’s a crowd-pleaser that never goes out of style, and it’s a showstopper every time you bring it to the table.
• Cool and Refreshing: It’s the perfect dessert for summer parties, barbecues, or whenever you need something that feels light but indulgent.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup fresh lime juice (about 4-5 limes)
• 1 tablespoon lime zest
• 4 large egg yolks

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions:

1. Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Make the Filling

In a separate bowl, whisk together the sweetened condensed milk, sour cream, lime juice, lime zest, and egg yolks until smooth and well combined. The mixture should be creamy and slightly thickened.

3. Assemble the Pie

Pour the lime filling into the cooled graham cracker crust. Spread it evenly with a spatula to ensure it’s smooth and level.

4. Bake the Pie

Bake the pie in the preheated oven for 15 minutes, or until the filling is set but still slightly jiggly in the center. Don’t overbake, as the pie will continue to set as it cools.

5. Cool and Chill

Let the pie cool to room temperature before refrigerating it for at least 3 hours, or preferably overnight. This helps the flavors meld together and ensures the pie is perfectly set.

6. Serve and Enjoy

Once the pie has chilled and set, garnish it with whipped cream and a few extra lime slices or lime zest for a fresh and vibrant touch. Slice it up, serve, and enjoy the zesty, creamy deliciousness!

Tips for the Perfect Key Lime Pie:

• Use Fresh Limes: Fresh lime juice is key to achieving that authentic tartness. Bottled lime juice just won’t have the same bright, fresh flavor.
• Don’t Overbake: Overbaking the pie will cause it to become too firm. Bake just until the center is set, and it will firm up perfectly as it cools.
• Chill Well: The longer you chill the pie, the better it will taste! Make sure to let it cool in the fridge for a few hours so it can set properly.
• Garnish: Add a dollop of whipped cream and a few extra lime slices or zest on top before serving for an extra pop of color and flavor.

Nutrition Facts (per serving, assuming 8 servings)

• Calories: 310 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 170mg
• Total Carbohydrates: 35g
• Dietary Fiber: 0g
• Sugars: 23g
• Protein: 4g

How to Serve Key Lime Pie:

• With Whipped Cream: Serve with a generous dollop of fresh whipped cream on top for added richness and a beautiful presentation.
• With Fresh Fruit: Pair it with fresh berries like strawberries or raspberries for a refreshing contrast to the tart lime flavor.
• At Parties or Gatherings: This pie is a showstopper for potlucks, dinner parties, or holiday gatherings. Its vibrant color and refreshing flavor make it the perfect dessert for any occasion.

Frequently Asked Questions (FAQ)

Q1: Can I make Key Lime Pie ahead of time?
A1: Yes! In fact, Key Lime Pie tastes even better when it’s made ahead of time. Just be sure to refrigerate it for at least 3 hours (or overnight) to let the flavors meld and ensure it sets properly.

Q2: Can I use bottled lime juice instead of fresh?
A2: While fresh lime juice is recommended for the best flavor, bottled lime juice can be used in a pinch. However, fresh lime juice gives the pie a brighter, more authentic taste.

Q3: Can I use a store-bought crust?
A3: Yes, if you’re short on time, you can use a pre-made graham cracker crust. Just make sure to skip the step of baking the crust and move right into making the filling.

Q4: Can I make this pie without sour cream?
A4: If you prefer, you can substitute the sour cream with Greek yogurt for a slightly tangy flavor or heavy cream for a richer texture.

Q5: Can I freeze Key Lime Pie?
A5: Yes, Key Lime Pie can be frozen! After baking and cooling, wrap the pie tightly in plastic wrap and foil, and freeze for up to 3 months. Let it thaw in the refrigerator before serving.

Q6: How do I know when the pie is done baking?
A6: The pie should be set around the edges and still slightly jiggly in the center. It will firm up as it cools in the fridge, so don’t worry if it’s a bit wobbly when you take it out of the oven.

Q7: Can I add a meringue topping?
A7: Yes! If you’d like to add a meringue topping, simply beat egg whites with sugar until stiff peaks form and bake until golden brown. Add it on top of the cooled pie before serving.

Q8: What if I don’t have a 9-inch pie pan?
A8: If you don’t have a 9-inch pie pan, you can use a 10-inch pie pan or even a tart pan. Just keep in mind that the pie may be slightly thinner in a larger pan, so adjust the baking time as needed.

Q9: Can I use a different crust?
A9: Yes! While graham cracker crust is traditional, you can use any cookie crust you like, such as digestive biscuit crust, shortbread, or even an almond crust for a gluten-free option.

Q10: How long can I store leftover Key Lime Pie?
A10: Leftover Key Lime Pie can be stored in the fridge for up to 3 days. Make sure it’s covered tightly to prevent it from drying out.

Conclusion

This Key Lime Pie is everything you want in a dessert: sweet, tart, and absolutely delicious. With its creamy filling, buttery graham cracker crust, and fresh lime flavor, it’s sure to be a favorite at any gathering. Whether you’re making it for a special occasion or simply treating yourself, this pie never fails to impress. Give it a try and savor every bite!

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