Classic Key Lime Pie
This Classic Key Lime Pie hits all of your tastebuds. You may even get up and do a dance in between bites. It's so creamy and tangy at the same time, so easy and so delicious! Pure yum! Good luck stopping at one piece!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup confectioners' sugar
- 1/8 teaspoon salt
- 1/3 cup melted butter
- 1/3 cup toasted coconut to the crushed cracker crumbs (optional)
Crust:
- grated zest of 1 medium lime, about 1 tablespoon, not packed
- 3 large egg yolks
- 14-ounce can sweetened condensed milk (1 1/4 cups)
- 12 freshly squeezed key limes or 2/3 cup bottled Key lime juice
Filling:
- 1 cup heavy whipping cream, cold
- 2-3 tablespoons sugar (optional)
- 1 teaspoon vanilla
Whipped Cream Topping:
Instructions
- Using a 9" X 1 1/4" Pie pan. Preheat the oven to 325°F.
- Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. (Or use premade)
- Press the crumbs & toasted coconut into the bottom and up the sides of the pie pan. (Use Aluminum foil or a pie guard to keep the edges from burning) & I toasted the coconut in the microwave for 1 minute.
- Bake the pie crust for 15 minutes; it'll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling.
- Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and become slightly thicker.
- Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume.
- Add the lime juice, stirring just to combine. The mixture will thicken.
- Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, until it appears set around the edges, though still a bit wobbly in the center. The center should read about 145°F.
- Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving.
- For Whipped Cream Topping place bowl and beaters in the freezer for about 15 minutes. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Store any unused portion in an airtight container. Using a pastry bag with a star tip, make 2 rows with whipped cream. Slice and serve.