Tangy Florida Key Lime Pie

🍳 Step-by-Step Instructions

1. Preheat oven to 175°C (350°F).
2. Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into bottom and up sides of a 23 cm (9-inch) pie dish. Bake for 10 minutes; set aside to cool.
3. In a bowl, beat egg yolks and lime zest with an electric mixer for 2 minutes until pale and thick.
4. Pour in sweetened condensed milk and beat 2 minutes more.
5. Stir in key lime juice; the natural acid will thicken the mixture immediately.
6. Pour filling into pre-baked crust.
7. Bake for 14-16 minutes until filling is set and only slightly jiggles in center.
8. Cool on wire rack for 1 hour, then refrigerate for at least 4 hours (or overnight) until completely chilled.
9. Whip heavy cream and powdered sugar to medium peaks. Pipe or spread over cold pie, garnish with lime slices and zest, and serve.

⭐ Why This Recipe Works

• Sensational balance of intense sweet cream and tart citrus
• Only 3 filling ingredients make it almost foolproof
• Crunchy, buttery graham cracker crust holds up well
• Refreshing, chilled summer dessert

🔄 Delicious Variations

• Frozen Key Lime Pie: Freeze pie and serve semi-frozen like an ice cream pie
• Coconut Key Lime: Add toasted coconut to the crust and whipped cream
• Gingersnap Crust: Swap graham crackers for crushed spicy gingersnap cookies

❓ Frequently Asked Questions