This Classic Key Lime Pie features an easy homemade graham cracker crust, a smooth and creamy key lime pie filling, and homemade whipped cream on top. The perfect dessert for key lime lovers!
For the key lime pie filling:
Topping:
To make the graham cracker crust:
To make the key lime pie filling:
Notes:
Source: livewellbakeoften.com
Ingredients:
For the graham cracker crust:- 1 and ½ cups (180 grams) graham cracker crumbs, 11-12 full sheets of graham crackers
- ⅓ cup (65 grams) granulated sugar
- 5 tablespoons (70 grams) unsalted butter, melted and slightly cooled
For the key lime pie filling:
- 1 cup (240 ml) key lime juice
- 2 (14-ounce) cans sweetened condensed milk
- 5 large egg yolks
Topping:
- Whipped topping or homemade whipped cream
Instructions:
To make the graham cracker crust:
- Preheat oven to 350°F.
- Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
- Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
- Bake at 350°F for 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
- Keep oven temperature at 350°F.
To make the key lime pie filling:
- Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
- Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
- Bake at 350°F for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.
- Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!
Notes:
- You may store leftover key lime pie in the refrigerator for up to 3-4 days.
- Prep time does not including cooling or chilling time.
Source: livewellbakeoften.com
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