So here I am, cooking in my kitchen and suddenly I’m in the Florida Keys. I’m wearing the brightest pink beach wear, the sun is warming my face, and the sound of the waves crashing against the sand soothes me. Oh wait, no. I’m still in my kitchen. I’m just making the perfect classic key lime pie.
If you’re looking for a key lime pie recipe, I have you covered. A friend gave this one to me and it’s easy, creates a treat with just the right amount of lime goodness and is creamy smooth.
Nothing says summer like citrus pie. The tart lime flavour is a treat for your tongue. It is fresh, sweet and best of all… zesty! This is the perfect key lime pie recipe that anyone can make.
Be sure to use key limes for your key lime pie – it’s called that for a reason. You should be able to find them in your local grocery store.
Your traditional key lime pie recipe starts out with a delicious graham cracker crust. If you’re really swamped, you could buy one, but I highly recommend making yours at home. It’s easy and tastes so much better. Just combine your graham cracker crumbs, butter, sugar and a little bit of cinnamon together. Pressed into a pie plate and voila! A homemade graham cracker pie crust for a perfect base for your key lime pie.
Once the crust is made, mix up your key lime juice, condensed milk, key lime zest and egg yolks in a bowl. Get that nice and smooth and completely combined. Just pour this mixture right into your graham cracker crust base and bake. Takes only 20 – 25 minutes.
This is the hardest part of all. Let it chill in the fridge for at least a few hours. Ugh, it’s the worst, but trust me, it’s worth it.
When you can finally pull it out of the oven, slice that key lime pie up and give each piece a good dollop of whipped cream. If you really want to get fancy, you could salt-bae some poppyseeds on that as a garnish for a little dash of Lemon Poppyseed Girl. Then, because you won’t be able to wait any longer, om nom nom your way to a beachy, Florida-style food coma and enjoy the perfect summer dessert!
Classic Key Lime Pie
This really is the perfect key lime pie and summertime dessert. Easy to make and has this perfect balance of creamy texture, sweetness and zest!
Servings: 6 – 8 slices
Prep time: 20 minutes
Cook time: 20 – 25 minutes
Total time: 40 – 45 minutes
For the crust:
18 graham crackers
1/4 cup sugar
1/2 tsp cinnamon
5 Tbsp butter, melted
For the filling:
4 extra-large egg yolks, lightly beaten
1 14oz can sweetened condensed milk
1 1/2 tsp grated key lime zest
1/2 cup of key lime juice (3 – 4 limes)
Sweetened whipped cream
Preheat the oven to 350 degrees
To make the crust: Break the graham crackers into the bowl of a food processor and process until crumbs. Mix the crumbs, sugar and cinnamon together in a bowl. Pour on the butter and mix until the crumbs are evenly moistened. Press the crumbs into the bottom and up the sides of an 8-inch pie pan. Set aside.
To make the filling: Whisk together the egg yolks, condensed milk, zest and juice in a bowl. Pour the mixture into the crumb crust.
Bake for 20 – 25 minutes, or until the edges and center are just set.
Remove the pie from the oven and allow to cool to room temperature.
Chill in the refrigerator for at least 4 hours or overnight.
Cut into slices and serve with a dollop of sweetened whipped cream.