Key Lime Pie

Ohhh yes! 🥧🍈 Key Lime Pie—tangy, creamy, and refreshingly sweet—is the ultimate tropical dessert. Here’s a classic recipe that balances tart lime with a buttery crust.

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🍈 Classic Key Lime Pie

Ingredients (9-inch pie)

Crust

• 1½ cups graham cracker crumbs

• ⅓ cup sugar

• 6 tbsp unsalted butter, melted

Filling

• 3 large egg yolks

• 1 can (14 oz) sweetened condensed milk

• ½ cup fresh key lime juice (or regular lime if unavailable)

• 1 tsp lime zest

Topping

• 1 cup heavy cream

• 2 tbsp sugar

• Optional: lime slices or zest for garnish

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Instructions

1. Make the crust

1. Mix graham cracker crumbs, sugar, and melted butter.

2. Press firmly into a 9-inch pie pan.

3. Chill 10–15 minutes or bake at 350°F (175°C) for 8–10 minutes for extra crispness. Cool.

2. Prepare the filling

1. Whisk egg yolks lightly in a bowl.

2. Add sweetened condensed milk, lime juice, and zest; mix until smooth.

3. Bake the pie

1. Pour filling into the prepared crust.

2. Bake at 350°F (175°C) for 10–12 minutes, until filling is just set (it should jiggle slightly in the center).

3. Cool to room temperature, then chill at least 2 hours.

4. Make the topping

• Whip heavy cream with sugar until soft peaks form.

• Spread over chilled pie and garnish with lime slices or zest.

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Tips & Variations

• Extra tangy: Add a little more lime juice, but don’t overdo—it can curdle the filling.

• No-bake version: Mix filling and pour into a pre-made graham cracker crust; chill 4–6 hours.

• Mini pies: Use a muffin tin or tart pan for individual servings.

• Alternative crust: Crushed vanilla wafers or coconut flakes can replace graham crackers.

This pie is silky, tangy, and perfectly balanced between sweet and tart—a classic that tastes like sunshine in a slice 🌞

I can also give a super-creamy no-bake Key Lime Pie recipe that’s ready in 15 minutes if you want. Do you want me to do that?