Palm Springs Key Lime Pie
Transport your taste buds to sunny Palm Springs with this vibrant and tangy Key Lime Pie, a fresh take on the classic dessert. Featuring a buttery graham cracker crust, a creamy filling infused with real Key lime juice and zest, and an indulgent homemade whipped cream topping, this pie is as refreshing as a desert oasis. Perfectly balanced with just the right touch of sweetness from sweetened condensed milk and a bright citrus kick, this recipe is easy to prepare and ready to wow your guests in under an hour of active cooking time. Whether you're hosting a backyard gathering or craving a summery treat, this chilled pie is a crowd-pleasing dessert that's as beautiful to serve as it is delicious to eat. Garnished with lime slices and a hint of zest, the Palm Springs Key Lime Pie is your ticket to the ultimate slice of sunshine.
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Recipe Information
Ingredients
- 10 sheets Graham crackers
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter
- 0.75 cup Key lime juice
- 2 teaspoons Lime zest
- 1 can Sweetened condensed milk
- 4 large Egg yolks
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, finely crush the graham crackers into crumbs. If you don’t have a food processor, place them in a zip-top bag and crush with a rolling pin.
Transfer the crumbs to a bowl. Add the granulated sugar and melted butter, mixing until the crumbs resemble wet sand.
Press the crust mixture evenly into a 9-inch pie pan, ensuring it goes up the sides. Use the bottom of a glass to compact the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
In a medium bowl, whisk together the Key lime juice, lime zest, sweetened condensed milk, and egg yolks until smooth and combined.
Pour the lime filling into the cooled graham cracker crust, spreading it evenly with a spatula.
Bake the pie for 15 minutes in the preheated oven, 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 it for at least 2 hours to chill completely.
For the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie just before serving.
Garnish with additional lime zest or lime slices, if desired, and serve immediately. Enjoy your Palm Springs Key Lime Pie!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 40.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 222 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.
