Name: Key Lime Pie Recipe: Tangy and Refreshing
Prep time: 15 min
Cook time: 25 min
Total time: 220 min
Ingredients: Graham Cracker Crust:; 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp unsalted butter (melted); Key Lime Filling:; 3 large egg yolks; 1 14 oz can sweetened condensed milk; 1/2 cup key lime juice; 1 tbsp key lime zest (optional); Whipped Cream Topping:; 1 cup heavy cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; Optional: Lime zest (lime slices); Suggested Pairings: Iced tea (berries)

Introduction

Table of Contents

Key Lime Pie is a vibrant, refreshing dessert, perfect for summer gatherings, dessert tables, or as a zesty treat to brighten any occasion. Its creamy, tangy lime filling paired with a buttery graham cracker crust delivers a delightful balance of sweet and tart flavors. Served on a white ceramic pie plate, garnished with fluffy whipped cream and lime zest or slices, this Key Lime Pie offers an inviting, tropical aesthetic. This recipe delivers a traditional Key Lime Pie, adaptable for dietary preferences, best served chilled for a cool, satisfying experience.

Ingredients

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (about 10 full sheets)
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

Key Lime Filling Ingredients:

3 large egg yolks
1 (14 oz) can sweetened condensed milk
1/2 cup key lime juice (fresh or bottled, about 15-20 key limes if fresh)
1 tbsp key lime zest (optional, for extra zing)

For the Whipped Cream Topping:

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Serving:

Optional: Lime zest, lime slices, mint leaves
Suggested Accompaniments: Fresh berries, shortbread cookies
Suggested Pairings: Iced tea, sparkling water
Suggested Aesthetic: Serve on a white ceramic pie plate
Suggested Equipment: 9-inch pie dish, food processor (optional), mixing bowls, whisk or mixer

Step-by-Step Process

Preheat Oven and Prep Crust: Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Cool for 10 minutes.
Make Filling: In a large bowl, whisk egg yolks until pale. Add sweetened condensed milk, key lime juice, and zest (if using); whisk until smooth and thickened. Pour into cooled crust.
Bake Pie: Bake for 15-18 minutes until filling is set but slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 3 hours or overnight to set.
Make Whipped Cream: In a chilled bowl, use a whisk or mixer to beat heavy cream, powdered sugar, and vanilla until soft peaks form, about 2-3 minutes.
Assemble and Serve: Spread or pipe whipped cream over chilled pie. Garnish with lime zest, lime slices, or mint leaves. Slice into 8 pieces and serve on a white ceramic pie plate with fresh berries, shortbread cookies, iced tea, or sparkling water.

Tips for Better Key Lime Pie

Use fresh key limes for authentic flavor; bottled key lime juice works in a pinch.
Crush graham crackers finely (use a food processor or rolling pin) for a cohesive crust.
Press crust firmly to prevent crumbling; a flat-bottomed glass helps.
Whisk filling thoroughly to ensure smoothness and avoid lumps.
Chill pie fully to set filling for clean slices.
Whip cream just before serving for the best texture; chill the bowl for faster whipping.
Zest limes before juicing for easier handling.
Enhance aesthetic: Serve on a white ceramic pie plate, garnish with whipped cream swirls and lime zest for a tropical look.

Variations and Customization

Gluten-Free Key Lime Pie: Use gluten-free graham crackers or almond flour crust.
Vegan Key Lime Pie: Use coconut condensed milk, 3 tbsp aquafaba for yolks, vegan butter, and coconut whipped cream.
Low-Sugar Key Lime Pie: Use sugar-free condensed milk and 2 tbsp stevia in the crust; reduce powdered sugar in the whipped cream.
Lemon-Lime Pie: Replace half key lime juice with lemon juice; add lemon zest.
Coconut Key Lime Pie: Add 1/4 cup toasted coconut to the crust; use coconut cream for the topping.
No-Bake Key Lime Pie: Skip baking filling; chill for 6 hours to set.
Chocolate Key Lime Pie: Add a layer of 1/2 cup melted dark chocolate over the baked crust before filling.
Mini Key Lime Pies: Use muffin tins with liners; reduce bake time to 10-12 minutes.

Storage and Serving Tips

Store pie in the fridge, covered, for 3-4 days; add whipped cream just before serving.
Freeze pie (without whipped cream) wrapped tightly for 1 month; thaw in the fridge overnight.
Serve chilled for the best flavor and texture; avoid room temperature for over 2 hours.
Use leftover filling as a dip for fruit or cookies.
Store whipped cream separately in the fridge for 1-2 days; re-whip if needed.
Pair with light, tart drinks like iced tea to complement flavors.
Presented on a white ceramic pie plate with garnishes for an inviting charm.

Nutritional Information

Based on 8 servings (1 slice each, with whipped cream):

Calories: 380 kcal
Total Fat: 22g
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 120mg
Sodium: 210mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 32g
Protein: 6g
Vitamin A: 15% Daily Value
Vitamin C: 8% Daily Value
Calcium: 15% Daily Value
Iron: 6% Daily Value

Note: Values vary by brand. These are high in sugar and fat; try low-sugar or vegan versions. Serve with fruit for balance.

Conclusion

This Key Lime Pie recipe offers a tangy, refreshing dessert perfect for any occasion. It transforms simple ingredients into a tropical classic. Its easy preparation and vibrant presentation make it a favorite. The creamy filling and buttery crust, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its zesty appeal.