When it comes to classic key lime pie, there’s an undeniable charm to making it from scratch. The best part? It’s surprisingly easy to create this tangy and sweet masterpiece. As you take your first bite, the zesty citrus flavor and creamy texture will transport you to a sunny day in the Florida Keys. The perfect balance of tart and sweet, paired with the satisfying crunch of the graham cracker crust, makes for an unforgettable dessert experience. For those who share my enthusiasm for key lime pie, this classic recipe is sure to hit the spot.
How to Make the Graham Cracker Crust
To create the crust, combine graham cracker crumbs with brown sugar and melted butter in a harmonious blend. Press this mixture firmly into a deep dish pie plate and then bake it in the oven for approximately 10 minutes. If you don’t have graham cracker crumbs readily available, you can easily make your own by processing graham crackers with a food processor or rolling pin, thereby achieving the same crusty consistency.
How to Make the Lime Filling
To create the creamy lime filling, combine the freshly squeezed lime juice and zest with egg yolks, powdered sugar, sweetened condensed milk, and a dollop of sour cream. Once the pie crust has achieved a golden brown color, carefully spoon the mixture into the prepared pie dish. Next, bake the pie until it reaches a set consistency, but still maintains a slight jiggle in the center. Allow the pie to cool before refrigerating it for several hours to allow the flavors to meld and the texture to firm up.
Best Key Lime Pie Recipe Serving Ideas
Crafting a homemade pie from scratch demands not only the finest ingredients but also an aesthetically pleasing presentation. The crowning glory, in this case, is the addition of fluffy whipped cream as a garnish. This classic combination can’t be beat, and for added visual appeal, I like to place a thin lime wedge atop each slice. For those without access to fresh limes, a light sprinkle of lime zest over the pie provides a similar pop of citrus flavor. Alternatively, one can combine both elements by placing whipped cream alongside a lime slice before finishing with a dusting of lime zest. In the world of key lime pie, there’s no such thing as too much citrus – it’s a true delight and a personal favorite! The traditional recipe is a tried-and-true treat that never fails to impress.
Classic Key Lime Pie FAQs
When storing your key lime pie, aim for an airtight container in the refrigerator or wrap it tightly with foil or plastic wrap. This will keep it fresh for 2-3 days. For longer storage, consider freezing – just make sure to wrap it extremely well to avoid freezer burn.
To determine if your pie is fully cooked, look for a delicate balance between undercooking and overcooking. After about 15 minutes of cooking time, the center should jiggle very slightly when removed from the oven. If it jiggles more than that, give it some extra cooking time. Don’t worry about the jiggle – the pie will firm up as it cools.
While you can still make a delicious lime pie with regular limes, I highly recommend using key limes for their unique flavor profile. Key limes are smooth, round, and small, offering a more intense taste than Persian limes. If regular limes are all you have access to, your pie will still be tasty!
Classic Key Lime Pie Recipe
The BEST EVER Classic Key Lime Pie
Classic key lime pie is a true delight, and with the right recipe, it’s surprisingly easy to make from scratch. The combination of a crunchy graham cracker crust and a creamy filling that’s both sweet and tangy is a match made in heaven. The process itself is quite straightforward, requiring only 20 minutes of prep time, followed by 30 minutes of baking and then a leisurely 3 hours and 50 minutes to chill before serving. The end result is well worth the wait, with the finished pie capable of satisfying up to 8 people.
Instructions
To begin, preheat your oven to a consistent 350 degrees Fahrenheit. In a medium-sized bowl, combine graham crumbs, brown sugar, and melted butter, mixing well until you have a cohesive crust mixture. Press this mixture into a 9-inch deep dish pie pan, ensuring it’s evenly distributed. Bake the crust for 10 minutes, then set it aside to prepare the key lime filling. Using an electric hand mixer, combine key lime juice, zest, sweetened condensed milk, sour cream, two egg yolks, and powdered sugar. Mix until the ingredients are fully incorporated. Pour the filling into the baked crust, followed by baking the pie at 350 degrees Fahrenheit for 15 minutes. The center should still be slightly jiggly; if it’s too wobbly, continue to bake in 5-minute increments until you reach the desired consistency. Once the pie is done, remove it from the oven and allow it to cool to room temperature. Afterward, refrigerate the pie for at least 2.5 to 3 hours before serving. If desired, garnish with whipped cream, lime zest, or lime slices for a touch of elegance.