Key Lime Pie Florida Dessert (Print Version)

Creamy pie with key lime flavor, crisp crust, and billowy cream. A cool Florida treat, ready in just a few steps.

# What You’ll Need:

→ Crust

01 - 150 g graham cracker crumbs
02 - 70 g granulated sugar
03 - 85 g unsalted butter, melted

→ Filling

04 - 4 large egg yolks
05 - 400 g sweetened condensed milk
06 - 120 ml key lime juice (fresh or bottled)
07 - 1 tbsp finely grated lime zest

→ Topping

08 - 240 ml cold heavy whipping cream
09 - 2 tbsp powdered sugar
10 - 1/2 tsp vanilla extract

# How to Make It:

01 - Set the oven to 175°C.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until the texture resembles wet sand.
03 - Firmly press the mixture into the base and sides of a 23 cm pie dish. Bake for 8 minutes, then remove and allow to cool slightly.
04 - In a mixing bowl, whisk egg yolks with lime zest for 2 minutes until slightly thickened. Add sweetened condensed milk and whisk until smooth. Gradually whisk in key lime juice until fully incorporated.
05 - Pour the filling into the cooled crust and smooth the surface. Bake for 12 minutes, until the filling is just set but still slightly wobbly at the center.
06 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours, or overnight, until thoroughly chilled.
07 - With an electric mixer, whip cold heavy cream, powdered sugar, and vanilla until soft peaks form.
08 - Spread or pipe whipped cream over the chilled pie before serving.

# Additional Tips::

01 -
  • Easy for beginners and rewards you with bakery-level results every time
  • Only pantry basics and one specialty juice needed
  • Perfect for make-ahead entertaining since it must chill
  • Each bite is fragrant with citrus and creamy with every forkful
02 -
  • Naturally vegetarian and easy to adapt for gluten free and nut free
  • Brings big flavor with only a handful of ingredients
  • Best served very cold for maximum refreshing texture
03 -
  • Chill your mixing bowl and beaters before whipping the cream so it stays firm
  • Do not overbake the filling A slight jiggle in the center is perfect
  • Let the pie cool completely before chilling or the filling can split

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