Key Lime Pie
The ultimate summer dessert, Key Lime Pie bursts with flavors of creamy citrus, making every bite a refreshing delight. Perfectly sweet and tart, this easy recipe will have you coming back for seconds. Impress your family and friends with this classic treat tonight!
Equipment
- Hand Mixer
- 9-inch Springform Pan
Ingredients
- 1½ cups Graham cracker crumbs
- 5 tablespoons Sugar
- ⅓ cup Melted butter
- 15 large Egg yolks
- 2 (14-oz) Sweetened condensed milk
- 1 cup Key lime juice
- 6 tablespoons Sugar
Instructions
- Combine all ingredients and press against sides and bottom of 9-inch springform pan. Set aside. Preheat oven to 375°F. With an electric mixer, mix egg yolks, sweetened condensed milk, key lime juice and sugar for 2 minutes. Pour mixture into prepared crust. Place pie on a baking sheet and bake 35-40 minutes, until just firm in the center. Remove pie from the oven and refrigerate immediately for at least 3 hours or overnight. Serve with sweetened whipped cream or cool whip.
Notes
- Can I use regular limes in a key lime pie? Yes! You can use regular lime juice instead of key lime juice. You can use fresh or bottled juice. Either is fine.
- I use a flat-bottomed measuring cup to press the graham cracker crumbs into the springform pan.
- I did not pre-bake the crust.
- We like to top the pie with some freshly whipped cream. To make homemade whipped cream, beat together 1 cup of heavy whipping cream, 4 Tbsp of powdered sugar, and 1 Tbsp of vanilla until stiff.
- Does Key Lime Pie need to be refrigerated? Yes. Store the pie covered in the refrigerator. It will keep up to 4 days.
- Can Key Lime Pie be frozen? Yes! Cook the pie and let it cool completely. Cover the pan with plastic wrap and aluminum foil and freeze. The pie will keep up to 3 months in the freezer.