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Key Lime Pie
Servings:
12
slices
Calories:
292
cal
Ingredients
CRUST
1 ½
cups
graham cracker crumbs
2
tablespoons
sugar
5
tablespoons
butter
melted
FILLING
14-
ounce
can sweetened condensed milk
½
cup
lime juice
from Key limes - you could need about a dozen to get this much juice
4
large
egg yolks
TOPPING
1
cup
heavy whipping cream
1
tablespoon
powdered sugar
Lime peel strips
Instructions
CRUST
Preheat oven to 325 F.
Combine crust ingredients in a bowl with a fork.
Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
Bake for 10 minutes and cool on a wire rack.
FILLING
In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
Pour filling into cooled crust.
Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
Cool completely on wire rack.
Refrigerate until cold, at least 4 hours or up to 24 hours.
TOPPING
Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel.
Author:
Amanda Davis
5
from
2
votes
Course:
Desserts
Cuisine:
American
Prep Time
20
minutes
mins
Cook Time
27
minutes
mins
Chill time
4
hours
hrs
Total Time
4
hours
hrs
47
minutes
mins
Nutrition
Serving:
1
slice
|
Calories:
292
cal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Cholesterol:
112
mg
|
Sodium:
163
mg
|
Potassium:
174
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
610
IU
|
Vitamin C:
4
mg
|
Calcium:
125
mg
|
Iron:
0.6
mg