Key Lime Pie Florida Sunshine (Print Version)
# Ingredients:
→ For the crust
01 -
1 ½ cups graham cracker crumbs
02 -
⅓ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ For the filling
04 -
4 large egg yolks
05 -
1 can (14 ounces) sweetened condensed milk
06 -
½ cup fresh key lime juice (juice from about 20-25 key limes or 2-3 regular limes)
07 -
Zest of 2 key limes (optional)
→ For the topping
08 -
1 cup heavy whipping cream
09 -
3 tablespoons powdered sugar
10 -
1 teaspoon vanilla extract
11 -
Lime slices and additional zest for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
02 -
In a large bowl, whisk the egg yolks until they are thick and pale in color, about 3 minutes. Slowly pour in the sweetened condensed milk while whisking continuously. Add the key lime juice and zest (if using) and mix until thoroughly combined and smooth.
03 -
Pour the filling into the cooled graham cracker crust. Bake in the preheated oven for 10-15 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow to cool at room temperature for about an hour, then refrigerate for at least 3 hours or overnight for the best flavor.
04 -
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Once the pie is chilled, spread or pipe the whipped cream over the top of the pie.
05 -
If desired, garnish with lime slices and additional zest. Slice and serve your Classic Key Lime Pie.
# Notes:
01 -
For the best flavor, allow the pie to chill overnight before serving.
02 -
Fresh key limes create the most authentic flavor, but regular limes can be substituted.