When you want a dessert that is vibrant, tangy, and incredibly refreshing, skip the heavy sponge cakes and make this Ultimate Key Lime Pie. It features a buttery graham cracker crust filled with a silky, citrus-forward custard made from fresh Key lime juice and sweetened condensed milk. Baked for just a few minutes and chilled to perfection, this classic pie is the ultimate summer dessert that acts as both a palate cleanser and an indulgent treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 28 oz (two 14-ounce cans) sweetened condensed milk
- 1 cup fresh Key lime juice (or regular lime juice)
- 1 tablespoon lime zest
- 4 large egg yolks
- Whipped cream and lime slices for garnish
Step-by-Step Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and sides of a 9-inch pie plate. Bake for 8 to 10 minutes until golden and fragrant. Let it cool.
- Whisk the Filling: In a large bowl, whisk the egg yolks and lime zest together for 2 minutes until pale. Add the sweetened condensed milk and whisk. Slowly pour in the Key lime juice while continuing to whisk. The mixture will thicken naturally.
- Bake the Pie: Pour the filling into the cooled crust. Bake for 12 to 15 minutes until the edges are set but the center still has a slight jiggle.
- Chill Thoroughly: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set.
- Decorate and Serve: Top with whipped cream and fresh lime slices just before serving.
Tips and Notes
- Key Limes vs. Regular Limes: Key limes are smaller and more acidic with a floral aroma. If you can’t find them, standard Persian limes make a fantastic substitute.
- Pack the Crust Tightly: Use the flat bottom of a measuring cup to press the graham cracker crumbs firmly into the pie plate to prevent the crust from crumbling when sliced.
