Key West Key Lime Pie
Key West Key Lime Pie! This classic pie recipe features a sweet, tart and creamy key lime filling in a traditional graham cracker crust topped with fresh whipped cream.
Servings: 8 servings
Ingredients
For Key Lime Pie
- 1 9-inch graham cracker pie crust store-bought or homemade
- 28 ounces sweetened condensed milk 2 14 oz. cans
- 6 egg yolks see notes
- ½ cup key lime juice
For Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
For Pie
- Preheat the oven to 350°F. Place the graham cracker crust on a baking pan.
- In a medium bowl, combine condensed milk and egg yolks. Add key lime juice and whisk until fully combined.
- Poor the key lime pie filling into the graham cracker pie crust.
- Bake the pie for 15-17 minutes or until just set.
- Bring the pie to room temperature, then place in the refrigerator and chill for 3-5 hours or overnight.
Make the Whipped Cream Topping
- In a medium bowl, whip together the heavy cream, powdered sugar and vanilla extract with a hand mixer until soft peaks are formed.
- When ready to serve, pipe the whipped cream around the pie or dollop on each slice before serving.
Notes
Recipe courtesy of Kermit's Key West Key Lime Shoppe
This pie can also be served with a meringue topping. Save your egg whites and use them for this topping:
Meringue Topping
speed until egg whites are stiff. Pipe or dollop the baked pie with the meringue. Bake an additional 10 minutes. Cool pie before serving.
- 6 egg whites
- 6 tablespoons sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
speed until egg whites are stiff. Pipe or dollop the baked pie with the meringue. Bake an additional 10 minutes. Cool pie before serving.