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Key Lime Pie

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A creamy, tart dessert that balances sweetness and tartness, perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt
  • Whipped cream (for serving)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of a pie pan to form a crust.
  3. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
  4. In another bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, lime zest, and salt until the mixture is smooth and well combined.
  5. Pour the filling into the cooled crust, spreading it evenly.
  6. Bake for an additional 15 minutes, just until the filling is set.
  7. Let it cool to room temperature, then refrigerate for at least 3 hours before serving so it can chill and firm up perfectly.
  8. Serve topped with generous dollops of whipped cream and enjoy each zesty bite!

Notes

Key Lime Pie can be stored in the fridge for up to 4 days or frozen for up to 2 months. Ensure proper wrapping to maintain flavor.

Nutrition

Find it online: https://pinrecipezbylinaa.com/key-lime-pie-4/

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