Key Lime Pie is a classic dessert that's both tangy and sweet. To make this pie, start by preheating the oven to 350°F. Combine sweetened condensed milk, key lime juice, sour cream, and lime zest in a bowl, mixing well. Pour the mixture into a prepared graham cracker crust. Bake the pie for 5 to 8 minutes until tiny pinhole bubbles burst on the surface. Let the pie cool on a wire rack, then chill in the refrigerator for about an hour. Garnish with lime slices and whipped cream before serving for an extra touch of elegance.
Key Lime Pie is a classic dessert that's both tangy and sweet, perfect for any occasion. Below are the detailed ingredients needed to create this refreshing pie.
INGREDIENTS
- Sweetened Condensed Milk: 3 cups. Adds sweetness and a smooth, creamy texture.
- Key Lime Juice: ¾ cup. Provides the signature tangy flavor of the pie.
- Sour Cream: ½ cup. Adds a slight tang and creaminess to balance the sweetness.
- Lime Zest: 1 tablespoon, grated. Enhances the lime flavor with a touch of bitterness.
- Graham Cracker Crust: 1 (9 inch) prepared crust. Serves as the base for the pie, providing a crunchy contrast to the creamy filling.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Step 2: Mix the Filling
- In a large bowl, combine 3 cups of sweetened condensed milk, ¾ cup of key lime juice, ½ cup of sour cream, and 1 tablespoon of grated lime zest. Mix well until all ingredients are fully incorporated.
- Step 3: Prepare the Crust
- Pour the filling mixture into the prepared graham cracker crust, ensuring it is evenly distributed. Place the pie on a baking sheet to catch any potential spills.
- Step 4: Bake the Pie
- Bake the pie in the preheated oven for 5 to 8 minutes, or until tiny pinhole bubbles appear on the surface. The filling should be wobbly but not browned.
- Step 5: Cool and Chill
- Transfer the pie to a wire rack to cool. Once cooled, refrigerate the pie for about 1 hour, or until thoroughly chilled.
- Step 6: Garnish and Serve
- Before serving, garnish the pie with lime slices and whipped cream if desired. Serve chilled for the best flavor.
Serving and Storage Tips
- Serve the Key Lime Pie chilled, straight from the refrigerator. It's perfect for a refreshing dessert.
- This pie pairs wonderfully with a dollop of whipped cream and a garnish of lime slices for an extra touch of elegance.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie can also be frozen for longer storage.
- For a firmer crust, consider baking the graham cracker crust for 10 minutes at 350°F before adding the filling.
Helpful Notes
- For the best flavor, use freshly squeezed key lime juice. Bottled key lime juice can be used as a convenient alternative.
- If you prefer a less sweet pie, reduce the amount of sweetened condensed milk slightly and increase the sour cream for a tangier flavor.
- Allow the pie to chill thoroughly in the refrigerator before serving to ensure it sets properly and the flavors meld together.
Tips from Well-Known Chefs
- Chef Ina Garten: "For a perfect Key Lime Pie, use fresh ingredients and make sure to let the pie chill for at least an hour before serving."
- Chef Gordon Ramsay: "Zesting the lime directly over the bowl releases the essential oils, enhancing the lime flavor in the pie."
- Chef Bobby Flay: "A touch of whipped cream on top can balance the tartness of the lime and add a creamy contrast."