Get ready to indulge in a slice of sunshine with this delightful Key Lime Pie! Its zesty filling paired with a buttery graham cracker crust is the perfect treat for any occasion.
Tips for Success
Make sure to use fresh lime juice for the best flavor. Trust me, this part’s so satisfying!
Favorite Parts
The whipped cream topping adds that perfect touch of sweetness to balance the tartness. You’ve got to try this one!
Ingredients
- For the crust:
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- For the filling:
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- For the topping:
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Instructions
- Prepare the crust:
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Step 1- Preheat the oven: Arrange an oven rack in the center position and preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
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Step 2- Make the crust: In a food processor, pulse the crackers, sugar, salt, and ginger, if using, until very finely ground. Pour in the melted butter and pulse until combined. The mixture should look like wet sand.
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Step 3- Press into pie plate: Transfer the mixture to the pie plate. Press firmly into the bottom and up the sides of the pan. Bake until the crust is fragrant and firm to the touch, 8 to 10 minutes. Remove from the oven and place on wire rack to cool slightly while you make the filling.
- Prepare the filling:
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Step 4- Mix the filling: In a large bowl, combine the filling ingredients, whisking until smooth. Pour the filling into the prepared crust and smooth the surface.
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Step 5- Bake the filling: Bake at 325°F until the filling is set and just a little wobbly in the center, 25 minutes. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator and chill until cold, at least 4 hours. Cover with aluminum foil or plastic wrap if chilling overnight to prevent odor transfer.
- Prepare the topping:
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Step 6- Whip the cream: In a mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium-high speed until medium-stiff peaks form.
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Step 7- Garnish and serve: Garnish the chilled pie with whipped cream. Top with fresh lime zest or lime slices, cut into slices, and serve.
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Step 8- Storage: The pie can be baked and chilled (without the topping) 1 day ahead. Once it's cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).
Nutrition
- Calories: 320, Fat: 18g, Carbs: 38g, Protein: 4g
Cooking techniques
Pulse ingredients in a food processor for a quick and even crust. Bake until fragrant and set, allowing flavors to develop beautifully.
Variations or substitutions
Try using crushed vanilla wafers instead of graham crackers for a different flavor. You can also substitute lime juice with lemon juice for a twist!
Storage tips
Keep leftovers covered in the refrigerator for up to several days. The crust may soften over time, but the flavors will still be delicious!
Notes
For the best flavor, use fresh limes and avoid bottled lime juice.
