Key Lime Pie
Servings: 12 slices
Calories: 292cal
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.
Nutrition
Serving: 1slice | Calories: 292cal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 163mg | Potassium: 174mg | Fiber: 1g | Sugar: 23g | Vitamin A: 610IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 0.6mg