Traditional And Easy Key Lime Pie! Recipe by Stacy!
Cooking Instructions 1 hour prep + 3 hours chilling 1 Preheat the oven to 350°F (170°C). 2 For the filling: In a bowl, beat the lime zest and egg yolks for 2 minutes. Add the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust. 3 For the crust: Use a blender or food processor to crush the graham crackers or cookies into fine crumbs. In a bowl, mix the crumbs, brown sugar, and salt, making sure there are no lumps of brown sugar. Pour in the melted butter and mix with a fork or spatula until the mixture is evenly moistened. 4 Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan using the back of a measuring cup or glass. Bake for 10 minutes. 5 Let the crust cool slightly to room temperature after baking. 6 Once the crust has cooled, pour the lime filling into the crust. Bake until the center is set but still slightly wobbly when you gently shake it, about 15–17 minutes. Let the pie cool to room temperature, then refrigerate until fully chilled, at least 3 hours or overnight. 7 For the whipped cream: Using an electric mixer, beat the heavy cream on medium speed until soft peaks form. Gradually add the sifted powdered sugar, a little at a time, then add the vanilla extract, and continue beating until stiff peaks form. 8 Pipe the whipped cream over the filling in decorative rosettes or spread it evenly with a spatula. 9 Garnish with lime slices or lime zest if desired, and serve. 10 Cover any leftover pie with plastic wrap and store in the refrigerator for up to 3 days. 1 Preheat the oven to 350°F (170°C). 1 Preheat the oven to 350°F (170°C). 2 For the filling: In a bowl, beat the lime zest and egg yolks for 2 minutes. Add the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust. 2 For the filling: In a bowl, beat the lime zest and egg yolks for 2 minutes. Add the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust. 3 For the crust: Use a blender or food processor to crush the graham crackers or cookies into fine crumbs. In a bowl, mix the crumbs, brown sugar, and salt, making sure there are no lumps of brown sugar. Pour in the melted butter and mix with a fork or spatula until the mixture is evenly moistened. 3 For the crust: Use a blender or food processor to crush the graham crackers or cookies into fine crumbs. In a bowl, mix the crumbs, brown sugar, and salt, making sure there are no lumps of brown sugar. Pour in the melted butter and mix with a fork or spatula until the mixture is evenly moistened. 4 Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan using the back of a measuring cup or glass. Bake for 10 minutes. 4 Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan using the back of a measuring cup or glass. Bake for 10 minutes. 5 Let the crust cool slightly to room temperature after baking. 5 Let the crust cool slightly to room temperature after baking. 6 Once the crust has cooled, pour the lime filling into the crust. Bake until the center is set but still slightly wobbly when you gently shake it, about 15–17 minutes. Let the pie cool to room temperature, then refrigerate until fully chilled, at least 3 hours or overnight. 6 Once the crust has cooled, pour the lime filling into the crust. Bake until the center is set but still slightly wobbly when you gently shake it, about 15–17 minutes. Let the pie cool to room temperature, then refrigerate until fully chilled, at least 3 hours or overnight. 7 For the whipped cream: Using an electric mixer, beat the heavy cream on medium speed until soft peaks form. Gradually add the sifted powdered sugar, a little at a time, then add the vanilla extract, and continue beating until stiff peaks form. 7 For the whipped cream: Using an electric mixer, beat the heavy cream on medium speed until soft peaks form. Gradually add the sifted powdered sugar, a little at a time, then add the vanilla extract, and continue beating until stiff peaks form. 8 Pipe the whipped cream over the filling in decorative rosettes or spread it evenly with a spatula. 8 Pipe the whipped cream over the filling in decorative rosettes or spread it evenly with a spatula. 9 Garnish with lime slices or lime zest if desired, and serve. 9 Garnish with lime slices or lime zest if desired, and serve. 10 Cover any leftover pie with plastic wrap and store in the refrigerator for up to 3 days. 10 Cover any leftover pie with plastic wrap and store in the refrigerator for up to 3 days. 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