Key Lime Pie is a popular dessert with a rich history rooted in the Florida Keys. Its origins can be traced back to the late 19th century when the luscious dessert emerged as a regional specialty. The pie’s creation is often attributed to local cooks who ingeniously combined the abundance of small, tangy key limes with condensed milk, eggs, and a graham cracker crust. These simple yet distinctive ingredients became the cornerstone of the pie’s signature flavor.
In terms of taste, Key Lime Pie is renowned for its unique balance of tartness and sweetness. The key lime juice brings a tangy and zesty note that is perfectly complemented by the sweetness of the condensed milk. The filling is smooth and creamy, with a velvety texture that melts in your mouth. The graham cracker crust adds a satisfying crunch and a hint of buttery sweetness, providing a delightful contrast to the vibrant lime flavors. Often served chilled and topped with a dollop of whipped cream or meringue, Key Lime Pie offers a refreshing and indulgent experience for those seeking a taste of the tropics.
Key Lyme Pie
Ingredients
For the crust:
- 1 ½ Cups graham cracker crumbs
- ¼ Cup granulated sugar
- ½ Cup unsalted butter melted
For the filling:
- 4 large egg yolks
- 1 can 14 ounces sweetened condensed milk
- ½ Cup fresh Key lime juice regular lime juice can be used as a substitute
- 2 limes zest optional
For the whipped cream topping:
- 1 Cup heavy whipping cream
- 1 Tbsp powdered sugar
- Lime slices or zest for garnish optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to help press it down firmly.
- Bake the crust in the preheated oven for 10 minutes, or until it turns golden brown. Remove from the oven and let it cool while you prepare the filling.
- In a separate mixing bowl, whisk the egg yolks until they become smooth and creamy. Add the sweetened condensed milk and whisk again until well combined.
- Gradually add the Key lime juice to the mixture, whisking continuously. The lime juice will thicken the filling.
- If desired, add the zest of 2 Key limes to enhance the flavor. Mix well.
- Pour the filling into the cooled crust, spreading it evenly.
- Bake the pie for 15 minutes or until the filling is set but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours, or until chilled and firm.
- In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
- Just before serving, spread the whipped cream over the chilled pie. You can pipe it decoratively or simply spread it with a spatula.
- Optionally, garnish the pie with lime slices or zest for an extra touch of presentation.
- Slice and serve the Key Lime Pie chilled. Enjoy!
