Oh So Creamy and Fluffy Key Lime Pie
Experience a slice of tropical bliss with this "Oh So Creamy and Fluffy Key Lime Pie," a dessert that brings together the perfect balance of tart citrus and sweet indulgence. Featuring a buttery graham cracker crust, a velvety key lime filling made with tangy key lime juice and rich sweetened condensed milk, and a cloud-like whipped cream topping, this pie is both refreshing and decadent. The filling is elevated with optional lime zest for an extra pop of flavor, while the topping's hint of vanilla adds a smooth sophistication. Ready in just 25 minutes of prep time and ideal for chilling overnight, this pie is an effortless yet impressive dessert for summer gatherings or any time you crave a zesty treat. Serve it with a sprinkle of lime zest or a garnish of fresh lime slices for a vibrant and picture-perfect finish!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 0.5 cup Key lime juice (freshly squeezed or bottled)
- 1 teaspoon Lime zest (optional, for enhanced flavor)
- 4 large Egg yolks
- 1 cup Heavy cream (for whipped topping)
- 2 tablespoons Powdered sugar (for whipped topping)
- 0.5 teaspoons Vanilla extract (for whipped topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs have the texture of wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let it cool slightly while preparing the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, lime zest (if using), and egg yolks until the mixture is smooth and creamy.
Pour the filling into the cooled crust, spreading it evenly.
Bake the pie in the oven for about 15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best results.
To make the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract together in a medium-sized bowl using a hand or stand mixer. Beat until soft peaks form.
When ready to serve, spread or pipe the whipped cream onto the chilled pie. Optionally, garnish with lime slices or extra lime zest for decoration.
Slice, serve, and enjoy your Oh So Creamy and Fluffy Key Lime Pie!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 40.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
