Description
A tangy and refreshing key lime pie with a luscious three-layer crust, offering a perfect balance of creamy, zesty, and sweet in every delightful bite.
Ingredients
Cinnamon Brown Sugar Crust
- 2 1/2 cups graham crackers crumbs
- 1/4 cup dark brown sugar
- 1 teaspoon cinnamon
- 1 stick melted butter
- 1–2 tablespoons egg whites, room temp
The Baked Layer
- 2 14 ounce cans sweetened condensed milk
- 1 cup of key lime juice
- 8 egg yolks, room temp
- 1/2 cup sour cream, room temp
The Chilled Layer
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup key lime juice
- 1/4 cup sour cream, room temp
- 2 tablespoons granulated sugar
The Whipped Layer
- 1 1/2 cups heavy cream, very cold
- 2 tablespoons sugar
- 2 tablespoons key lime juice
Instructions
Begin by gathering your graham cracker crumbs, sugar, and melted butter for the pie crust. In a mixing bowl, combine crumbs and sugar. Stir until blended, then pour in the melted butter. This mixture will create a crust that is both crunchy and flavorful. Press this mixture firmly into the bottom and up the sides of a pie dish, forming an even layer. Make sure it’s packed tight to hold everything together later!
Now, it’s time to bake that crust! Preheat your oven to 350°F (175°C). Once heated, place your pie crust in the oven and bake for about 10 minutes. This step will give your crust a beautiful golden hue and make it more stable for all the filling that’s to come. Keep an eye on it to prevent over-baking!
While the crust is baking, let’s whip up the zesty filling. In a large mixing bowl, combine the key lime juice, sweetened condensed milk, and egg yolks. Whisk together until smooth—you want everything to blend seamlessly. The key lime juice will impart that tangy flavor that makes this dessert unforgettable!
Carefully pour the luscious filling into the baked crust. Make sure to spread it evenly so every slice of your Key Lime Pie has the same fantastic flavor. This is where the magic happens—the filling will transform as it bakes.
Return the pie to the oven and let it bake! Set your timer for about 15 minutes. You’ll begin to notice the filling gently wobble but not jiggle too much—this means it’s set just right. Once time is up, remove the pie and let it cool completely on a wire rack.
Your next step is to chill the pie for at least 2 hours. Cover it with plastic wrap and place it in the fridge. This chilling process allows all the flavors to marry beautifully, creating a refreshing dessert that sings with that iconic Key Lime Pie taste.
While the pie chills, let’s make some whipped cream! In a mixing bowl, beat heavy cream with powdered sugar until soft peaks form. This fluffy topping will add richness to your Key Lime Pie and balance out its tartness. Make sure to whip until it’s just right—too much and you’ll end up with butter!
Once chilled, it’s time to decorate. Spread or dollop the whipped cream over the top of the pie. For an extra touch, consider garnishing with lime slices or zest for a fun, colorful presentation. Now, slice into your masterpiece and watch it disappear from the table!
Notes
Storage Tips
- Keep the pie covered in the refrigerator. It’s best enjoyed within a few days, but it can last up to one week in the fridge. The longer it sits, the flavors enhance, making every slice a little bit more enjoyable.
Substitutions
- If you can’t find key limes, regular limes work beautifully too. The flavor will be slightly different, but still tasty! For a gluten-free crust, consider using gluten-free graham cracker crumbs.
Serving Size
- This recipe typically serves 8-10 people. If you’re having a gathering, feel free to make two pies. It’s hard to say no to seconds!
- Prep Time: 10 minutes
- Cook Time: 15 minutes