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Sink your teeth into a true Florida Keys favorite with this amazing Key West Key Lime Pie. The smooth filling blends zesty Key lime with a sweet, crumbly graham base that'll make your taste buds dance. It's just right for backyard parties, fancy dinners, or when you're in the mood for something cool and zingy. Add a dollop of whipped cream on top and you've got a little piece of paradise on your plate.
What Makes This Dish Special
There's a good reason everyone loves this Key Lime Pie. The silky filling strikes the perfect balance between tart lime and creamy condensed milk, while the graham base gives you that satisfying crunch in every bite. Don't worry if you're new to baking—this is so simple anyone can nail it. You can also switch things up with different crusts or add your own special touches on top.
What You'll Need
- Graham Crackers: 1½ cups smashed into fine crumbs for your base.
- Butter: 6 tablespoons melted to hold your crust together.
- Sugar: ¼ cup for crust mixture, another 2 tablespoons saved for the cream topping.
- Condensed Milk: 2 cans (14 oz each) sweetened for that luscious texture.
- Key Lime Juice: ¾ cup squeezed fresh or from a bottle for that real deal flavor.
- Egg Yolks: 4 large ones to make everything stick together nicely.
- Heavy Cream: 1 cup to whip into a fluffy cloud for the top.
- Lime Zest: From 2 limes to sprinkle and add extra zing.
Crafting Your Base
- Set Up Your Baking Area
- Turn your oven on to 350°F (175°C). Rub some butter or spray around a 9-inch pie dish.
- Mix Your Crust Stuff
- Grab a bowl and stir together your graham crumbs, melted butter, and sugar until it looks like damp sand.
- Shape It Just Right
- Push this mix firmly into your dish, covering the bottom and working it up the sides. A measuring cup works great to pack it down evenly.
- Quick Bake
- Pop it in the oven for about 7-8 minutes till it's slightly golden. Pull it out and let it cool while you work on the next part.
Whipping Up The Lime Mixture
- Blend Your Filling
- Grab a big bowl and mix the sweetened condensed milk, Key lime juice, and egg yolks until everything's nice and smooth.
- Kick Up The Taste
- Throw in a tablespoon of lime zest to give it more punch and add tiny green flecks throughout.
- Into The Oven
- Pour everything into your cooled crust and bake for 15-18 minutes, until you see tiny bubbles popping on top and it's just barely set.
- Check If It's Done
- Give the pie a gentle shake—it should wobble a bit in the middle. Don't cook it too long or it'll get tough. It'll firm up more as it cools.
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Finishing Touches
Let your pie cool all the way down before you wrap it with plastic and stick it in the fridge for at least 2 hours. When you're ready to dig in, cut it into eight pieces and add a swirl of fresh whipped cream on each one. Scatter some lime zest on top or add a skinny lime slice to make it look fancy.
Keeping It Fresh
This pie keeps really well. Just cover it with plastic or put it in a container with a lid and it'll stay good in the fridge for up to 4 days. Want to save it longer? Wrap it tight in foil and plastic, then freeze it for up to 3 months. Just move it to the fridge the night before you want to eat it. You can also make this a day early, which comes in handy when you're planning a get-together.
Frequently Asked Questions
- → Is it okay to substitute Key limes with regular limes?
Sure, Persian limes are a fine alternative if you can't find Key limes. It won't taste exactly the same, but it'll still be fantastic. Always go for fresh juice!
- → How to tell if the pie's ready?
The filling should be mostly firm with just a little wiggle in the center. It sets fully as it cools. Avoid overbaking to keep the surface intact.
- → What's the shelf life of this pie?
It stays good in the fridge for about three days if covered. The crust might soften a bit, but the flavor stays amazing.
- → Can I store this dessert in the freezer?
Yes, freeze it for up to a month! Wrap it well for protection. Thaw overnight in the fridge and hold off on the whipped cream until serving time.
- → Why use egg yolks in the filling?
Egg yolks make the custard rich and creamy while adding a lovely golden color that pops against the lime.