Updated: Feb 10
Key Lime Pie has always been a personal favorite as well as a special dessert in my family. We often ring in birthdays and special occasions with a Key Lime Pie, and I started making them as a child. It's a fairly simple recipe, but over the years I've found a few modifications as well as a homemade graham cracker crust that have easily elevated this beloved dessert! I can't wait to grow my own Key Limes at home for my next pie!
KEY LIME PIE RECIPE
FOR THE GRAHAM CRACKER CRUST:
1 1/4 Cup graham cracker crumbs
1/3 Cup butter, melted
9-Inch pie pan
FOR THE FILLING:
4 Eggs, separated (reserve 1 egg white)
1 14-Ounce can of sweetened condensed milk
1/2 Çup key lime juice (freshly squeezed if available)
2 teaspoons grated lime zest (optional)
Heavy whipping cream
1-2 Tablespoons of sugar
PREPARE THE CRUST: Preheat oven to 375. Combine all ingredients for the crust. Using your hands or the back of a spoon firmly press the crumb mixture into the bottom and sides of the pie dish. Back the crust for 6-8 minutes. Remove and allow to cool.
PREPARE THE FILLING: Prepare the filling while the crust cools. Preheat oven to 350. Whisk your egg yolks until pale. Stir in condensed milk, fold in key lime juice and lime zest (I don't always add the lime zest as I prefer a smooth texture). In a separate bowl, stiffly beat the reserved egg white until peaks form. Delicately fold it into the lime mixture. Transfer to the prepared pie crust (once the crust is cool). Bake the pie for about 20 minutes. Cool. Whip together heavy whipping cream and slowly add a little sugar to taste. Top pie with whipped cream and serve chilled.