There is no better, more refreshing dessert than Key Lime Pie! Sweet, creamy and tart this Key Lime Pie Recipe will have you swooning. So simple to make with a small list of ingredients.
I am head over heels in love with this Key Lime Pie Recipe. Thrilled to be sharing it with you all today! After you haven’t made a recipe for some time and then experience it again all over again, it’s love at first bite. That’s what happened to me when I started testing this Key Lime Pie. So sweet and tart yet creamy and smooth. The buttery graham cracker crust compliments the very limey filling and the whipped cream just takes it all over the top.
Just like my lemon cream pie recipe, this filling is made with sweetened condensed milk, egg yolks and lots of lime juice. The sweetened condensed milk reacts to the acid from the lime juice to become thick and the eggs just ensure the filling will set after baking. Very simple to throw together and lasts up to 5 days in the fridge as long as it’s covered with plastic wrap…not that I’m promising it will last that long.
Below are a few photos that show you just how beautiful this pie is with the printable recipe at the bottom.
And if Key Lime Pie isn’t your thing, try some of these other family favorites:
- Lemon Cream Pie with Fresh Raspberries
- Double Chocolate Silk Cream Pie
- Mixed Berry Pie with Streusel
- Homemade Pumpkin Pie
- Easy Double Chocolate Pie
- Creme Brulee Lemon Pie
Key Lime Pie Recipe
There is no better, more refreshing dessert than Key Lime Pie! Sweet, creamy and tart, this Key Lime Pie Recipe will have you swooning.
- 1 1/4 cups graham cracker crumbs
- 8 tablespoons butter (melted)
- 1 tablespoon granulated sugar
- 1 can sweetened condensed milk
- 3 whole egg yolks
- 1/2 cup fresh lime juice
- 2 1/2 tablespoons lime zest
- whipped cream (for garnish (optional))
Preheat oven to 350 degrees.
In a small bowl, mix graham cracker crumbs with melted butter and granulated sugar until completely moist. Pour into a glass pie dish and press evenly into the bottom and up the sides. Bake 8 minutes until lightly golden brown.
While crust is baking, stir sweetened condensed milk together with egg yolks, lime juice and lime zest. Once crust is pulled out of the oven, pour in filling, smooth the top and bake for another 15-20 minutes or until set.
Remove from oven and cool completely before covering and refrigerating.
To serve, cut pie into eight even pieces and top with whipped cream.
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