Easy Key Lime Pie
Key lime pie gets its bright, tangy flavor from fresh or bottled key lime juice whisked into a sweetened condensed milk filling, all set in a graham cracker crust. The whole pie takes around 30 minutes of active work plus chilling time, and it needs no special equipment to pull off.
Equipment
- Mixing Bowl
- Whisk
- 9-inch pie pan
- Oven
- Zester
- Citrus juicer
Ingredients
For the Pie Crust:
- 1 package graham cracker crust store-bought or homemade
For the Pie Filling:
- 14 oz sweetened condensed milk a single can
- 4 large egg yolks room temperature
- ½ cup key lime juice freshly squeezed is best
- 1 tbsp key lime zest finely grated
For the Topping:
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth and well combined.
- Pour the filling into the graham cracker crust. Spread evenly with a spatula.
- Bake in the preheated oven for 15 minutes. The center should be set but still slightly wobbly.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to firm up.
- For the topping, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over the chilled pie before serving.
Notes
- For a more traditional taste, try using fresh key limes if they're available.
- Their distinctive flavor and aroma will elevate the pie.
- An alternative to key limes is standard Persian limes, which can be used for convenience.
Nutrition
Calories: 302kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 142mgSodium: 76mgPotassium: 241mgFiber: 0.1gSugar: 30gVitamin A: 700IUVitamin C: 6mgCalcium: 174mgIron: 0.4mg
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