Decadent Key Lime Pie: A Tropical Dessert Delight

Ingredients

1 1/2 cups of graham cracker crumbs
1/2 cup of melted unsalted butter
1/4 cup of granulated sugar
1 cup of key lime juice
2 tablespoons of key lime zest
2 (14 oz) cans of sweetened condensed milk
4 large egg yolks
1 cup of heavy cream
2 tablespoons of powdered sugar
1 teaspoon of vanilla extract

Steps and instructions

Preheat your oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch pie plate.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside.
In a large bowl, whisk together the key lime juice, zest, sweetened condensed milk, and egg yolks until fully combined.
Pour the filling into the baked crust and smooth the top with a spatula.
Bake the pie in the preheated oven for 15-20 minutes, or until the filling is set and the crust is golden.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled and set.
Just before serving, beat the heavy cream, powdered sugar, and vanilla extract together on high speed until soft peaks form.
Spread the whipped cream over the top of the chilled pie, or use a piping bag to create a decorative pattern.
Serve the pie chilled, garnished with additional lime zest if desired.

Tools for making

Mixing Bowl - A medium-sized bowl for combining ingredients.
Whisk - Used to mix and incorporate the ingredients together.
9-inch Pie Plate - A round baking dish for forming and baking the pie crust.
Spatula - Used for smoothing the pie filling and spreading whipped cream.
Oven - Preheated to 350 degrees F (175 degrees C) for baking the crust and pie.
Refrigerator - Used to chill and set the pie.
Mixer with Whisk Attachment - Optional, for whipping the cream. Hand whisk can be used as an alternative.
Piping Bag - Optional, for creating decorative patterns with the whipped cream.

Recipe variations

Use a chocolate cookie crust instead of graham cracker crust.
Add a layer of whipped cream between the crust and the filling.
Try a gluten-free crust using almond flour or gluten-free graham crackers.
Make a vegan version by substituting the sweetened condensed milk with coconut milk and the egg yolks with a thickener like cornstarch.
Add a teaspoon of coconut extract to the filling for a tropical twist.
Create a meringue topping by whipping egg whites and sugar until stiff peaks form, then baking it in the oven until golden.
Add crushed pistachios or macadamia nuts as a topping for added texture.
Experiment with different citrus flavors such as lemon or blood orange instead of key lime.
Add a few drops of green food coloring to the filling to give it a vibrant green color.
Create mini key lime tarts using a muffin tin and individual tart shells.

Recipe overview

This recipe is for a classic Key Lime Pie, a sweet and tangy dessert that is sure to delight. It starts with a buttery graham cracker crust, filled with a creamy lime filling that's packed full of flavor from both key lime juice and zest. The pie is then topped off with a homemade whipped cream for a light and fluffy contrast to the dense, tart filling. This iconic dessert is a perfect balance of sweet and citrusy flavors. It requires a few simple steps and the result is a refreshing treat that's perfect for any occasion. We've broken down the recipe into easy-to-follow steps, so even novice bakers can make this delicious pie at home. Enjoy!

Common questions

Can I use regular limes instead of key limes? Yes, you can substitute regular limes for key limes if you cannot find them. However, the flavor may be slightly different.
Can I use a different type of crust? Absolutely! While graham cracker crust is traditional for Key lime pie, you can use a different type of crust like a pastry crust or cookie crust if you prefer.
Can I make this recipe ahead of time? Yes, you can make the pie ahead of time. Just refrigerate it for up to 24 hours before serving.
Can I freeze the pie? Yes, you can freeze the pie for up to 2 months. Make sure to wrap it tightly with plastic wrap and aluminum foil before freezing.
Can I use store-bought key lime juice instead of fresh juice? Yes, you can use store-bought key lime juice if fresh key limes are not available. However, fresh key lime juice will give the best flavor.
Can I omit the whipped cream topping? Yes, you can serve the pie without the whipped cream topping if you prefer. It will still be delicious.
Can I add additional toppings to the pie? Absolutely! You can garnish the pie with additional lime zest, sliced key limes, or even a drizzle of chocolate sauce if desired.

Serving dishes and utensils

Pie Plate - A 9-inch pie plate for baking the crust and holding the pie.
Medium Bowl - A bowl for combining the graham cracker crumbs, melted butter, and sugar.
Large Bowl - A bowl for whisking together the key lime juice, zest, sweetened condensed milk, and egg yolks.
Whisk - A utensil for thoroughly combining the ingredients in the large bowl.
Spatula - A tool for smoothing the filling into the crust and spreading whipped cream on top of the chilled pie.
Oven - Used for preheating and baking the crust and pie.
Refrigerator - Used for chilling and setting the pie.
Mixer or Whisk - Used for whipping the heavy cream, powdered sugar, and vanilla extract to make the whipped cream topping.
Piping Bag (optional) - Used for creating decorative patterns with the whipped cream topping.
Grater or Zester - Used for zesting the key limes to garnish the pie.

Origin stories

Key Lime Pie, while named after the small, tart limes found in the Florida Keys, didn't originate on the islands themselves. The first recipe for the dessert surfaced in the late 19th century as "Magic Lemon Cream Pie" in a promotional booklet by Borden's condensed milk. The creator of the pie took advantage of the new invention of sweetened condensed milk, a pantry staple that didn't require refrigeration - perfect for the sweltering heat of South Florida. It wasn't until the early 20th century that the pie was adapted using Key limes instead, as they were abundant in the region. The pie has since become a signature dish of the Florida Keys, and has its own festival held annually in Key West.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.