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–+ servings
Key Lime Pie 1

Key Lime Pie

Key Lime Pie is a classic, tangy-sweet no-bake dessert that's a true taste of summer. With its bright citrus filling nestled in a graham cracker crust, this refreshing treat delivers a perfect balance of sweet and tart flavors that transport you straight to the Florida Keys with each bite.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American, Southern
Servings 8 slices
Calories 475 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Whisk
  • Measuring Cup

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1 pinch salt

Lime Filling

  • 2 cans sweetened condensed milk 14 oz each
  • 3/4 cup fresh Key lime juice or regular lime juice
  • 1 tablespoon lime zest
  • 4 large egg yolks

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • lime slices and additional zest for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and mix until the crumbs resemble wet sand.
  • Press mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup to create even thickness. Bake for 8-10 minutes until lightly golden and set. Allow to cool completely before filling.
  • In a large bowl, whisk the egg yolks until they become pale and slightly thickened (about 2 minutes of whisking). Add the sweetened condensed milk and continue whisking until fully incorporated.
  • Gradually add the fresh lime juice while whisking continuously. You'll notice the mixture beginning to thicken as the acid from the limes reacts with the proteins in the condensed milk and egg yolks. Fold in the lime zest.
  • Pour the lime filling into the cooled graham cracker crust, spreading evenly with a spatula. Tap the pie dish gently against the counter a few times to release any air bubbles hiding in the filling.
  • Cover loosely with plastic wrap and refrigerate for at least 4 hours, though overnight provides the best texture and flavor development.
  • Just before serving, make the whipped cream topping. In a chilled bowl, whip the heavy cream, confectioners' sugar, and vanilla extract until soft peaks form.
  • Spread or pipe the whipped cream over the chilled pie, and garnish with thin lime slices and a sprinkle of fresh lime zest for that professional finish.

Notes

For a truly no-bake version, simply chill the graham cracker crust for 2 hours instead of baking it. If you're concerned about consuming raw eggs, you can bake the filled pie at 350°F for 15 minutes, then chill as directed.
Key limes are smaller and more aromatic than Persian limes, but regular limes make an excellent substitute when Key limes aren't available. Just reduce to ⅔ cup juice for balanced tartness.
This pie is perfect for make-ahead occasions! Prepare up to 2 days in advance, but add the whipped cream topping just before serving for the freshest presentation.

Nutrition

Calories: 475kcalCarbohydrates: 58gProtein: 9gFat: 24gSaturated Fat: 14gCholesterol: 165mgSodium: 190mgFiber: 0.5gSugar: 49g
Keyword Key Lime Pie, Lime Dessert, No-Bake Dessert, Florida Dessert
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