Key Lime Pie Florida Classic (Printable Version)
# What You Need:
→ Crust
01 -
150 g graham cracker crumbs
02 -
70 g granulated sugar
03 -
85 g unsalted butter, melted
→ Filling
04 -
4 large egg yolks
05 -
400 g sweetened condensed milk (1 can)
06 -
120 ml key lime juice, fresh or bottled
07 -
1 tbsp finely grated lime zest
→ Topping
08 -
240 ml heavy whipping cream, cold
09 -
2 tbsp powdered sugar
10 -
1/2 tsp vanilla extract
# Steps to Follow:
01 -
Preheat the oven to 175°C (350°F).
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
03 -
Press the mixture firmly into the bottom and up the sides of a 23 cm (9-inch) pie dish.
04 -
Bake the crust for 8 minutes. Remove and let cool slightly.
05 -
For the filling, whisk egg yolks and lime zest in a bowl for 2 minutes until slightly thickened. Add sweetened condensed milk and whisk until smooth. Gradually whisk in key lime juice until fully combined.
06 -
Pour the filling into the prepared crust and smooth the top.
07 -
Bake for 12 minutes, until the filling is just set but still slightly wobbly in the center. Remove from the oven and cool to room temperature.
08 -
Refrigerate the pie for at least 3 hours (preferably overnight) until thoroughly chilled.
09 -
For the topping, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
10 -
Spread or pipe whipped cream over the chilled pie before serving.
# Additional Notes:
01 -
If key limes are unavailable, Persian lime juice can be substituted, though the flavor will be slightly different.
02 -
Garnish with extra lime zest or thin lime slices for a decorative touch.
03 -
For a firmer crust, add an extra 2 minutes to the initial bake time.
04 -
Pair with a chilled glass of Riesling or sparkling water with lime.