Classic Key Lime Pie is the perfect tangy and refreshing dessert that embodies the flavors of summer in every bite! Combining the creamy texture of sweetened condensed milk with the bright zest of fresh key limes, this pie is both simple to make and absolutely irresistible. With a buttery graham cracker crust, it’s a go-to treat for any occasion!
Table of Contents
- Classic Key Lime Pie Recipe
- Ingredients for Classic Key Lime Pie
- How to Make Classic Key Lime Pie
- Tips for Making Classic Key Lime Pie
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Classic Key Lime Pie
- Reheating Classic Key Lime Pie
- Serving Suggestions
- FAQs
- Try these Classic Key Lime Pie related recipes next!
- Easy Chocolate Mousse Recipe
- Lemon Meringue Pie Recipe
- No-Bake Cheesecake Recipe
- Coconut Cream Pie Recipe
Classic Key Lime Pie Recipe
- Perfect for Any Occasion. This Key Lime Pie is a classic dessert that brings a burst of zingy flavor, making it great for summer barbecues, holiday gatherings, or simply as a sweet treat at home!
- Easy and Quick to Make. With minimal ingredients and just a few easy steps, you can whip up this delectable pie in no time, perfect for those unexpected guests!
Ingredients for Classic Key Lime Pie
- Graham Cracker Crumbs: Provides the crisp and buttery crust that complements the creamy filling. You can also use ready-made pie crusts for convenience.
- Granulated Sugar: Sweetens both the crust and the filling, balancing the tartness of the key limes.
- Unsalted Butter: Adds richness and binds the graham cracker crumbs for a sturdy crust.
- Key Lime Juice: The star ingredient, offering that signature tart citrus flavor. Freshly squeezed for the best results!
- Sweetened Condensed Milk: Provides creaminess and sweetness, forming the luscious filling of the pie. A must-have ingredient!
- Egg Yolks: Adds richness to the filling and helps hold everything together.
How to Make Classic Key Lime Pie
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish to form a crust.
- In another bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well combined.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 15-20 minutes, until the filling is set but still slightly jiggly.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to chill and firm up.
- Before serving, whip some heavy cream until soft peaks form and spread it over the chilled pie. Garnish with lime slices if desired.
Tips for Making Classic Key Lime Pie
- Use Fresh Key Limes: Whenever possible, opt for fresh key limes instead of bottled juice for the best flavor.
- Chill Thoroughly: Ensure the pie is chilled for at least 3 hours to achieve the ideal texture and to allow flavors to meld.
- Cover with Whipped Cream: A layer of freshly whipped cream adds a delightful touch and balances the tartness of the lime filling.
Make-Ahead Instructions
- You can prepare the crust and filling ahead of time. Assemble the pie completely and refrigerate 1-2 days before serving.
- For an easier serving, freeze the pie (without whipped cream) and let it thaw in the refrigerator overnight before serving.
Storing Leftovers
Store any leftover pie loosely covered in the refrigerator for up to 3 days. For best results, consume within the first couple of days.
Freezing Classic Key Lime Pie
- Wrap the pie very well in plastic wrap or aluminum foil to prevent freezer burn before freezing.
- To maintain the best texture, freeze without the whipped cream topping and add it just before serving.
Reheating Classic Key Lime Pie
- This pie is best served chilled rather than reheated. If frozen, allow it to thaw in the refrigerator overnight.
- If previously sliced, the pieces can be left at room temperature for 10-15 minutes before serving for a softened texture.
Serving Suggestions
- Easy Chocolate Mousse Recipe
- Lemon Meringue Pie Recipe
- No-Bake Cheesecake Recipe
- Coconut Cream Pie Recipe
FAQs
Can I use regular limes instead of key limes?
While you can use regular limes, key limes have a distinct flavor that gives this pie its classic taste.
How do I know when the pie is done baking?
The pie is done when it is set around the edges but still slightly jiggly in the center.
Can I make Key Lime Pie without eggs?
Yes, you can use egg substitutes, but the texture may differ.
How long can I keep this pie in the refrigerator?
The pie can be stored in the refrigerator for up to 3 days.
Can I freeze Key Lime Pie?
Yes, freezing is possible! Just be sure to wrap it well to avoid freezer burn.
