![]() ![]() Chill and top with stabilized whipped cream. And if it takes you a few days to finish a pie, then making sure your whipped cream is stable enough to hold its shape is a must. There is nothing worse than a sad weepy pie. TIP: Stabilized whipped cream is whipped cream that will hold its shape, and won’t deflate or go weepy as it sits on the pie for several days. Cool the pie at room temperature for two hours, then refrigerate (uncovered) until well chilled and fully set, about 4-6 hours, or overnight.The filling will be mostly set, but should have a very slight jiggle when you gently move the pan. Bake on the center oven rack for about 20 minutes.Pour into the crust – it will be very full. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice and lime zest until smooth. ![]() This is a very full pie, so make sure you press the crust crumbs all the way up the sides of your deep-dish pie pan to accommodate all that glorious filling. The crust is buttery and crumbly, a little salty and a little sweet, and is the perfect complement to the silky filling. Bake for 10 minutes, then set aside to cool for 10 minutes before adding the filling. Press the crumbs evenly against the bottom and all the way up the sides of a deep-dish pie pan or a 9-inch tart pan with removable bottom.Add the melted butter and toss with a fork until moistened. In a bowl, combine the crushed graham crackers, brown sugar and salt. It only requires a very short bake time to set, as the combination of the acidic lime juice with the sweetened condensed milk and egg yolks thickens the pie very quickly. And the filling is nothing short of magical. Of all the pies, this one is about as easy as it gets. Sweetens and stabilizes the whipped cream. Whips into fluffy whipped cream for topping the pie. Adds richness, and helps to thicken the filling as it bakes. Adds sweetness, and a creamy rich texture. Binds the crushed graham crackers together. Crushed graham crackers are the foundation of the crust. See the recipe card at the end of the post for the full ingredients list and instructions. It keeps well for days, so it’ll be just as yummy 2 or 3 days after baking.This is a perfect pie for summer, with the tangy and sweet flavor and smooth, creamy texture.It’s so quick and easy to make, you’ll have it finished it just a few minutes! The hard part is waiting for the pie to chill so you can eat it.I made this pie with bottled key lime juice and fresh lime zest, and it was fantastic. No judgement here for whichever you choose to use. Key lime juice is slightly more tart and acidic, which balances the sweetened condensed milk nicely, but both types of limes and lime juice make an absolutely delicious pie. Persian limes are the standard limes usually found in grocery stores, although you can nearly always find bottled key lime juice.īut, whether you use fresh or bottled, key lime juice or regular lime juice, really doesn’t matter. But unless you live in Florida, key limes aren’t always readily available throughout the year. Technically, this pie isn’t considered authentic unless it’s made with key limes. The pie is tart, sweet, creamy, silky and buttery, and it’s really one of the best things you’ll ever eat. But whipped cream topping will always be my favorite. Sometimes you’ll find them made with meringue topping, which is a good way to use up the leftover egg whites, since the filling only needs egg yolks. Key lime pie is an American dessert made with key lime juice, sweetened condensed milk and egg yolks, typically with a graham cracker crust. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. Looking for more pie recipes? Don’t miss my citrus sour cream pie, banana cream pie, coconut cream pie and lemon tart. This really is the best key lime pie recipe you’ll ever try! The salted graham cracker crust perfectly complements the creamy filling, and it’s topped with real whipped cream and fresh lime zest. This easy key lime pie is so creamy, tart and sweet, and full of fresh lime flavor. But today’s updated recipe is richer, fuller and creamier, and it’s definitely going to be on heavy rotation in our house from now on. I’ve shared a few key lime pies on my blog over the years, because it’s a favorite with my family. ![]()
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