Key Lime Pie
- Yield 12
- Prep 30 minutes
- Cook 25 minutes
- Total 55 minutes
Key Lime Pie is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 1/2 cups finely-ground graham cracker crumbs
- 2 tablespoons white granulated sugar
- 6 tablespoons melted butter
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice (preferably fresh, but bottled juice also works)
- 1 tablespoon lime zest
- optional toppings: whipped cream, lime twist, lime zest
Method
Prep the oven. Warm oven to 350°F.
Stir the crust. In a medium mixing bowl, stir together the graham cracker crumbs, sugar, and butter until evenly combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
Roast Roast for 10 minutes. Move pan to a wire rack until ready to add the filling.
Beat the filling. While the crust is baking, whisk together the condensed milk and egg yolks in a medium mixing bowl until combined. Tip in lime juice and zest and whisk by hand for 1 minute until combined and slightly thickened.
Roast Tip the filling into pre-baked pie crust and bake the pie for 15 minutes. Move to a wire rack and let the pie cool until it reaches room temperature. Refrigerate for at least 3 hours, or until chilled and set.
Finish. Top with whipped cream just before serving, if desired, sprinkled with a hint of lime zest and finished with a lime twist. Plate and enjoy!
