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I fell in love with Key Lime Pie during my summers in Florida and spent years perfecting this recipe. The silky smooth filling hits that perfect sweet tart balance while the buttery graham cracker crust adds the most satisfying crunch. This pie has become my signature dessert and always brings back memories of sunny beach days.
A Slice of Sunshine
This pie brings a burst of Florida sunshine to your kitchen. The recipe is so simple yet creates something truly magical. I love how the creamy filling melts in your mouth while the graham cracker crust provides that perfect buttery crunch. My friends always beg for this recipe after their first bite.
Shopping List
- Graham Cracker Crust: Grab graham crackers, sugar, and butter. This trio creates the most amazing base.
- Lime Filling: You'll need key lime juice, condensed milk, egg yolks, and a tiny pinch of salt. I use Nellie & Joe's when fresh key limes aren't available.
- Whipped Topping: Just heavy cream, powdered sugar, and vanilla extract whip up into clouds of deliciousness.
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Kitchen Time
- Crust Time
- Heat your oven to 350°F. Mix your crushed graham crackers, sugar, and melted butter, then press into your pie pan. Give it 8 minutes in the oven to get golden.
- Mix Your Filling
- Whisk together your lime juice, condensed milk, egg yolks, and salt until smooth, then pour it into your cooled crust.
- Back to the Oven
- Bake for 15 minutes until it's just set but still has a slight wobble. Let it cool then pop it in the fridge for a couple hours.
- Finish with Cream
- Whip up your cream with sugar and vanilla until soft and billowy then spread it over your chilled pie.
My Secret Tips
Fresh key limes make the best pie but I always keep a bottle of key lime juice in my pantry for emergencies. Never skip prebaking the crust, it makes such a difference. The filling needs proper chilling time to become perfectly creamy so don't rush it.
Keeping It Fresh
This pie tastes best nice and cold topped with a generous dollop of whipped cream. It stays good in the fridge for three days but honestly it never lasts that long in my house. You can freeze it for up to a month, just let it thaw overnight in the fridge before serving.
Frequently Asked Questions
- → Can I use regular limes instead of key limes?
Yes, but key limes have a unique flavor. Regular limes will work but taste slightly different.
- → Why does the filling go into a hot crust?
The hot crust helps the filling start setting immediately, creating a better texture.
- → How do I know when the filling is done?
It should be set but still slightly jiggly when the pan is moved.
- → Can I make this ahead?
Yes, make up to 2 days ahead but add whipped cream just before serving.
- → Why use fat-free condensed milk?
It works just as well as regular and reduces calories. Either type will work perfectly.