Key lime juice, egg yolks, and sweetened condensed milk make key lime pie

This key lime pie features a homemade graham cracker crust.
A creamy sweet-tart filling.
And homemade whipped cream on top.
It’s so easy to make.
But it looks spectacular!

Visual Description

An overhead view of a traditional key lime pie is presented.
It’s topped with whipped cream and lime slices.
Key limes are scattered around the pie.

Ease of Making

If you’ve ever felt intimidated by making pies, this recipe is a great starting point.
The graham cracker crust is simple to make.
The filling uses just three ingredients.
In total, the key lime pie filling takes only a few minutes to mix together.

Convenience

An added bonus is the chill time required for this pie.
It’s a great recipe to make ahead of time.

Assurance

Trust me, this is one of the easiest pie recipes you’ll ever make.
Everyone will love it!

Ingredients Overview

Homemade key lime pie consists of three components.
The graham cracker crust.
The sweet-tart filling.
And the homemade whipped cream on top.
Let’s quickly go over the ingredients needed for this recipe.

Graham Cracker Crust Ingredients

Graham cracker crumbs are essential for the crust.
You’ll need 1 1/2 cups.
You can buy pre-made crumbs or make your own.
Granulated sugar sweetens the crust.
Butter binds the crust and adds richness.

Filling Ingredients

Key lime juice is critical.
You can use fresh or bottled.
Sweetened condensed milk thickens and sweetens the filling.
Egg yolks add richness to the pie.
Whipped cream is used for topping.
You may use store-bought or homemade whipped cream.

Crust Preparation

To prepare the crust, start by mixing the ingredients.
Stir together the graham cracker crumbs, sugar, and melted butter.
Ensure all crumbs are fully coated.
Press the mixture into a 9-inch pie plate.
Use a measuring cup to firmly pack the crust.
Bake the crust for 8 to 10 minutes.
Let the crust cool slightly before adding the filling.

Filling Preparation

Making the key lime filling is straightforward.
Whisk together sweetened condensed milk, key lime juice, and egg yolks.
The mixture should be thick.
Pour the filling into the pre-baked crust.
Bake it for 20 minutes.
The pie should be set but still jiggly.
Let it cool completely.
Then chill for 5 to 6 hours.

Topping

Key lime pie is best topped with whipped cream.
It balances out the tartness of the filling.
You can use whipped topping or homemade whipped cream.
For a longer-lasting topping, consider stabilized whipped cream.

FAQs

Can regular limes be used instead of key limes?

Yes, regular lime juice or lemon juice can substitute key lime juice.

How should this pie be stored?

Keep the pie refrigerated until serving.
Leftover pie can be stored in the refrigerator for up to 4 days.

Can this pie be made in advance?

Absolutely, the pie lasts up to 4 days in the fridge.
For best results, add whipped cream just before serving.

Are there any tips for the perfect crust?

Let the crust cool for at least 10 minutes before adding the filling.
This helps the crust to firm up.

What if I don’t have key limes?

Regular lime or lemon juice works well as a substitute.

How long does the pie need to chill?

The pie should chill in the refrigerator for at least 6 hours.
For best results, chill overnight.

How should the pie be covered when chilling?

Ensure plastic wrap does not directly touch the pie to avoid sticking.

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