Classic Key Lime Pie 🍋🥧
A tart, creamy, no-bake Florida favorite with a buttery graham cracker crust and whipped cream topping—simple, refreshing, and perfect for summer!
🍋 Ingredients
For the Crust
1½ cups graham cracker crumbs (~10 full sheets)
⅓ cup granulated sugar
6 tbsp melted butter
For the Filling
4 egg yolks
1 (14 oz) can sweetened condensed milk
½ cup key lime juice (or regular lime juice + 1 tsp zest)
1 tbsp lime zest
For the Topping
1 cup heavy cream
2 tbsp powdered sugar
Lime slices (for garnish)
📝 Instructions
1️⃣ Make the Crust
Preheat oven to 350°F (175°C).
Mix crumbs, sugar, and butter until sandy. Press into a 9-inch pie dish.
Bake 8-10 mins until golden. Cool completely.
2️⃣ Prepare the Filling
Whisk egg yolks until pale (~2 mins).
Add condensed milk, then slowly mix in lime juice and zest (don’t overmix!).
Pour into cooled crust.
3️⃣ Bake & Chill
Bake at 350°F (175°C) for 15-18 mins until set (center should barely jiggle).
Cool to room temp, then refrigerate 4+ hours (overnight best).
4️⃣ Add Topping
Whip cream and powdered sugar to stiff peaks.
Spread over pie and garnish with lime slices.
💡 Pro Tips
✔ Authentic flavor? Use Nellie & Joe’s Key Lime Juice.
✔ No weepy topping? Add cream just before serving.
✔ Make ahead? Filling can chill up to 3 days unbaked.
🔥 Variations
Coconut Crust: Swap graham crumbs for toasted coconut crumbs.
Meringue Topping: Use 4 egg whites + ½ cup sugar instead of cream.
Frozen Version: Freeze pie for a cooler treat.
Bright, creamy, and perfectly tangy! 🌞 Serve with iced tea or a margarita.
Want individual jars? Layer in 6 oz mason jars (no baking needed)! 🥄
#lovealletherecipes
#recipes
#cake