Are you a fan of citrusy desserts that burst with flavor? If so, you’re going to love this recipe for the ultimate key lime pie. Imagine a creamy, tangy filling nestled in a buttery graham cracker crust – it’s a taste sensation that will transport you straight to the tropics!
Key lime pie is a beloved classic, but this recipe takes it to new heights with its perfect balance of sweet and tart flavors. Each bite is a delightful explosion of zesty goodness, making it an ideal treat for those who crave something refreshing and irresistible.
The secret to this recipe’s success lies in the use of fresh key lime juice, which provides a vibrant punch of flavor that simply can’t be replicated with regular lime juice. The creamy filling is made even more luxurious with the addition of sweetened condensed milk, creating a velvety texture that melts in your mouth.
But the real star of the show is the graham cracker crust. Its buttery, crunchy texture provides the perfect contrast to the smooth, tangy filling, making each bite an absolute delight. Whether you’re serving this pie as a refreshing dessert after a heavy meal or indulging in a slice as an afternoon treat, it’s sure to become a new favorite.
So, what are you waiting for? Gather your ingredients and get ready to impress your family and friends with this tropical masterpiece. Trust me, one bite of this key lime pie will have you dreaming of sandy beaches and swaying palm trees.
Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks
- 1/2 cup key lime juice (freshly squeezed from approximately 20 key limes)
- 1 (9-inch) graham cracker pie crust
- Whipped cream (optional, for serving)
- Lime slices (optional, for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the sweetened condensed milk and egg yolks until well combined.
- Add the key lime juice and whisk until the mixture is smooth and well-blended.
- Pour the filling into the graham cracker pie crust, spreading it evenly with a spatula.
- Bake for 15 minutes, then reduce the oven temperature to 325°F (165°C) and continue baking for an additional 10-15 minutes, or until the center is set but still slightly jiggly.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours or until chilled.
- When ready to serve, top with whipped cream and garnish with lime slices if desired.
