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Key Lime Pie
Equipment
- 1-2 Medium Bowls
- Large bowl
- Fork
- Electric Hand Mixer or Stand Mixer
- Measuring cup for smoothing the crust evenly
- 9-inch Deep Dish Pie Pan
- Microplane Rasp Grater
- Citrus Reamer or Press
- Whisk
- Knife
- Pie Server
Ingredients
Crust
- 1 1/2 cups Graham Cracker Crumbs, about 12 finely crushed
- 1/3 cup Light Brown Sugar packed
- 4 tablespoons Unsalted Butter melted, and slightly cooled
Filling
- 28 ounces Sweetened Condensed Milk 2-14 ounce cans
- 1 cup Plain Greek Yogurt whole milk or 2 %
- 1 tablespoon Grated Lime Zest
- 3/4 cup Fresh Lime Juice from approximately 10-12 limes
Topping
- 1 cup Heavy Cream very cold
- 2 tablespoons Confectioners' Sugar
- 1 teaspoon Lime Zest grated
- 10 slices Fresh Lime Slices sliced thin
Instructions
- Make the Crust: Preheat oven to 375°F (190°C) and set an oven rack in the middle position. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork to incorporate and then with your hands until the mixture is well combined. Using your fingers and the bottom dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1½-in (23 x 4-cm) pie pan. The crust should be about ¼ in (6 mm) thick. You will do the sides first, so you get a nice and even crust. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.Make the Filling: Lower the oven temperature to 350°F (180°C). In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then carefully place in the refrigerator to chill thoroughly, about 3 hours.Make the Topping: In the bowl of an electric mixer, using the whip attachment, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Eat Your Way Around The World
Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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