Key Lime Pie with Topping (Printable)
Tangy lime custard in a crisp crust topped with fluffy whipped cream and a hint of zest.
# What You'll Need:
→ For the Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ For the Key Lime Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 2 teaspoons lime zest, preferably from Key limes
07 - 1/2 cup Key lime juice, freshly squeezed or bottled
→ For the Whipped Cream Topping
08 - 1 cup heavy whipping cream, cold
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon pure vanilla extract
# How To Make It:
01 - Preheat the oven to 350°F.
02 - In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
03 - Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
04 - Bake the crust for 8 minutes. Remove and let cool slightly.
05 - In a separate bowl, whisk egg yolks until slightly thickened, then stir in sweetened condensed milk, lime zest, and lime juice until smooth and creamy.
06 - Pour the filling into the cooled crust and spread evenly.
07 - Bake the pie for 12 minutes, until just set but still slightly wobbly in the center.
08 - Remove from the oven and cool to room temperature.
09 - Refrigerate for at least 2 hours, or until fully chilled.
10 - For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.
11 - Spread or pipe the whipped cream over the chilled pie just before serving.
# Expert Suggestions:
01 -
- The balance between tart and sweet hits that perfect summer afternoon note without feeling heavy or cloying
- This recipe has never failed me, not even when I've had to substitute regular limes in a pinch
02 -
- Overbaking is the enemy here, that center should still shimmy slightly when you gently shake the pan or you'll end up with a cracked, dry filling
- The pie needs those full 2 hours of chilling time or the filling won't set properly, no matter how long you bake it
03 -
- Use the bottom of a flat measuring cup to press the crust into the pan, it creates an even compact layer that won't crumble when you slice
- Pour the filling slowly over the back of a spoon to prevent air bubbles from forming in the custard