The Ultimate No-Fuss Key Lime Pie Recipe: A Slice of Sunshine
Growing up in a family that cherished summer gatherings, key lime pie was always the star of the dessert table. My grandmother would whip up this zesty treat, and the tangy aroma would fill the kitchen, making it impossible to resist. Each bite was a burst of sunshine, reminding me of lazy afternoons spent with loved ones. This recipe is not just a dessert; it’s a sweet reminder of those cherished moments.
What Makes It Special
This key lime pie recipe stands out for several reasons:
- Simplicity: With minimal ingredients and steps, it’s perfect for both novice and experienced bakers.
- Flavor Balance: The tartness of the key limes perfectly complements the sweetness of the condensed milk.
- Versatility: It can be served chilled or at room temperature, making it a great option for any occasion.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 8
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice (freshly squeezed is best)
- 3 large egg yolks
- Whipped cream for topping (optional)
Let’s Get Cooking
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom and up the sides of a 9-inch pie pan.
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Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
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In another bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth.
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Pour the filling into the cooled crust and bake for an additional 15 minutes. The filling should be set but still slightly jiggly in the center.
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Allow the pie to cool at room temperature, then refrigerate for at least 3 hours before serving.
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Top with whipped cream before slicing and enjoy!
My Pro Tips
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For an extra zesty kick, add a teaspoon of lime zest to the filling.
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If you can’t find key limes, regular limes work just fine, but the flavor will be slightly different.
Perfect Pairings
This key lime pie pairs beautifully with:
- A refreshing glass of iced tea
- Fresh fruit salad
- Lightly salted tortilla chips with guacamole
FAQs
Q: Can I make this pie ahead of time?
A: Absolutely! This pie can be made a day in advance and stored in the refrigerator.
Q: What if I don’t have graham crackers?
A: You can substitute with crushed vanilla wafers or even a cookie crust of your choice.
The Heart of the Dish
This key lime pie is more than just a dessert; it’s a slice of nostalgia that brings back memories of laughter and love. Each time I make it, I’m reminded of my grandmother’s warm smile and the joy of sharing food with family. I hope this recipe brings you as much happiness as it has brought me.
Your Turn
Now it’s your turn to create this delightful key lime pie! I encourage you to try it out, make it your own, and share your experiences. Whether you stick to the classic recipe or add your unique twist, I’d love to hear how it turns out!
The Best No-Fuss Key Lime Pie Recipe for a Sweet and Zesty Treat
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice
- 4 large egg yolks
- 1 teaspoon lime zest
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In another bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth.
- Pour the filling into the cooled crust and bake for an additional 15 minutes. The filling should be set but still slightly jiggly in the center.
- Allow the pie to cool at room temperature, then refrigerate for at least 3 hours before serving.
- Top with whipped cream before slicing and enjoy!
Nutrition Information
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