Nothing screams 'Florida sunshine' quite like a tangy, creamy slice of Key Lime Pie. This recipe delivers that taste of paradise right to your kitchen, featuring a buttery graham cracker crust and a luscious filling bursting with fresh key lime flavor. It’s surprisingly simple to make and always a crowd-pleaser. I remember the first time I tasted key lime pie in Key West. It was a life-changing moment, prompting me to recreate it at home. And let me tell you, this recipe comes pretty darn close to the real deal!
This pie strikes that perfect balance between sweet and tart, with the graham cracker crust providing a delightful textural contrast to the smooth, creamy filling. I've tweaked this recipe over the years, incorporating tips and tricks I've learned from seasoned bakers and family members. Believe me, it's worth every second spent in the kitchen. I even added a little secret ingredient – just a pinch of sea salt – to enhance the flavors. What does this mean for you? A key lime pie that’s so good, it’ll become your signature dessert!
Required Equipments
- 9-inch pie plate
- Mixing bowls
- Whisk
- Citrus juicer
- Measuring cups and spoons
Key Lime Pie with Graham Cracker Crust: Frequently Asked Questions
Key Lime Pie with Graham Cracker Crust
Indulge in the tangy, creamy goodness of Key Lime Pie with a buttery graham cracker crust. This easy-to-follow recipe brings a taste of Florida sunshine to your kitchen.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 350°F (175°C). This ensures the crust bakes evenly.
- Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. I like to use a fork to make sure everything's mixed evenly.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate. Really press it in there – use the bottom of a measuring cup for a super firm crust.
- Bake the crust for 8-10 minutes, or until lightly golden. Watch it closely so it doesn't burn!
- Let the crust cool completely before adding the filling. This helps it set up nicely.
- Make the key lime filling: In a large bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth. It should be beautifully pale yellow.
- Pour the filling into the cooled graham cracker crust. Gently smooth the surface.
- Bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. It will continue to set as it cools.
- Let the pie cool completely at room temperature, then refrigerate for at least 3 hours before serving. This is crucial for the filling to firm up properly!
- Garnish with whipped cream and lime slices, if desired. I always add a generous dollop of whipped cream!
📝 Notes
- For an extra tangy flavor, add 1 teaspoon of lime zest to the filling.
- Garnish with whipped cream and lime slices for a beautiful presentation.
🍎 Nutrition
Calories: 350 kcal
Protein: 7 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 1 g
Calcium: 150mg
