Key Lime Pie Dessert
This tangy Key Lime Pie features a creamy lime filling in a crisp graham cracker crust, topped with fluffy whipped cream for a refreshing American dessert.
Equipment
- 1 pie plate 23 cm
- 1 stand mixer with whisk attachment
- 1 mixing bowl for crust and whipping cream
- 1 metal mixing bowl for chilling and whipping cream
- 1 oven
- 1 freezer for chilling bowl and whisk
Ingredients
- 1 1/3 cups graham cracker crumbs about 150 g
- 3 tablespoons granulated sugar about 38 g
- 5 tablespoons unsalted butter melted (about 75 g)
- 3 large egg yolks
- 2 teaspoons finely grated lime zest
- 14 oz can sweetened condensed milk about 397 g
- 2/3 cup fresh key lime juice about 160 ml
- 1 cup heavy whipping cream about 240 ml
- 2 tablespoons granulated sugar about 25 g
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press the crumb mixture firmly into the base and sides of a 9-inch pie plate to form a crust.
- Preheat oven to 350°F (175°C).
- In a stand mixer with whisk attachment, beat egg yolks and lime zest on high speed until light and fluffy, about 5 minutes.
- Gradually add sweetened condensed milk while continuing to beat for 3 to 4 minutes.
- Reduce speed and slowly add fresh key lime juice, mixing until smooth and combined.
- Pour filling into prepared crust and smooth the surface evenly.
- Bake for 10 minutes until just set.
- Remove from oven and cool to room temperature, then refrigerate until thoroughly chilled.
- Chill a metal mixing bowl and whisk in the freezer for 10 minutes.
- Add heavy whipping cream and sugar to chilled bowl and whisk until stiff peaks form, taking care not to over-whip.
- Top the chilled pie with freshly whipped cream before serving.
Notes
- Use fresh key lime juice for the best flavor.
- Chill pie for several hours to enhance flavor melding.
- Store leftovers refrigerated up to 3 days.