Key Lime Pie Recipe
A simple homemade graham cracker crust, a smooth and creamy key lime pie filling, and homemade whipped cream on top are features of this Classic Key Lime Pie. For key lime lovers, the perfect dessert!
INGREDIENTS
Crust
9 full of graham cracker sheets (136g) broken into halves
2 1/2 Tbsp (32g) of granulated sugar
1/3 cup (76g) of unsalted butter, melted
Filling
3 large egg yolks
1 Tbsp of lime zest
1 (14 oz) can sweeten condensed milk
1/2 cup (120ml) of strained fresh lime juice
1/4 cup (56g) of full-fat sour cream
Topping
3/4 cup (175ml) of heavy cream
1 1/2 Tbsp (19g) of granulated sugar
Instructions
Preheat oven to 350 degrees.
For the crust:
Pulsate graham crackers in a food processor until they turn into fine crumbs.
Pour into a mixing bowl, whisk in the sugar, and pour in the butter, then stir until evenly moistened, using a fork.
Pour the mixture into a 9-inch pie dish and spread and press on the bottom and edges of the pie dish into an even layer, coming within about 1/3-inch of the top edge.
Bake until golden brown in a preheated oven, about 11 to 13 minutes.
Remove from the oven and allow to fully cool (meanwhile, prepare to fill).
Lower the temperature of the oven to 325 degrees.
For the filling:
Whisk together the egg yolks and lime zest in a mixing bowl.
Stir in sweetened condensed milk, then mix until well blended with lime juice and sour cream.
Set the mixture aside for around 15 minutes to rest (this allows it time to thicken before pouring into the crust).
Pour into the cooled crust and spread uniformly.
Bake for 15 – 16 minutes in the preheated oven until almost set (pie should jiggle just slightly).
Remove from the oven and allow 45 minutes to cool on a wire rack, then chill for 4 hours in the refrigerator.
Pipe whipped topping over top, if desired, garnish with lime wedges and slice into slices. Store the pie in the refrigerator.
For the whipped topping:
Using an electric hand mixer, whip heavy cream and sugar into a mixing bowl (preferably one that has been chilled in the freezer for 5 minutes) until stiff peaks form.
Author: Cooking Classy.