Zesty Creamy Key Lime (Printable Version)
Tangy lime filling on a crumbly crust topped with light whipped cream for a refreshing finish.
# Everything You’ll Need:
→ Crust
01 -
1 2/3 cups graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
5 1/4 tablespoons unsalted butter, melted
→ Filling
04 -
3 large egg yolks
05 -
2 teaspoons finely grated lime zest
06 -
14 ounces sweetened condensed milk
07 -
2/3 cup fresh key lime juice
→ Topping
08 -
1 cup heavy whipping cream
09 -
2 tablespoons granulated sugar
# Steps to Cook:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly onto the base and sides of a 9-inch pie plate to form a compact crust. Set aside.
02 -
Preheat the oven to 350°F.
03 -
In a stand mixer fitted with a whisk attachment, beat egg yolks and lime zest on high speed until very light and fluffy, about 5 minutes. Gradually add sweetened condensed milk and continue beating for 3–4 minutes on high speed. Reduce speed, and slowly incorporate fresh key lime juice until the mixture is smooth and fully combined.
04 -
Pour the lime filling into the prepared crust, smoothing the surface evenly. Bake in preheated oven for 10 minutes, until just set. Remove from oven, allow to cool to room temperature, then refrigerate until thoroughly chilled.
05 -
Place a metal mixing bowl and whisk into the freezer for 10 minutes to chill. Remove from freezer, add granulated sugar and heavy whipping cream to the bowl, then whip until stiff peaks form. Take care not to over-whip.
06 -
Top the chilled pie with freshly whipped cream before serving.
# Extra Suggestions:
01 -
Use fresh key lime juice for the best flavor. The pie can be made a day ahead for convenience.