Key Lime Pie Recipe
This Key Lime Pie is deliciously tart, airy, light, and refreshing! An easy, updated version of a classic, this is the best key lime pie recipe ever! Such an elegant dessert that is always a favorite!
Servings: 8
Ingredients
- 1 Graham Cracker Crust
- 3 large (150 g) eggs separated
- 1 1/4 cups (386 g) sweetened condensed milk or 1 (14-ounce) can, store-bought
- 1/2 cup (121 g) key lime juice
- 1/4 cup (60.5 g) lime juice
- 1 tablespoon (14 g) lemon juice
- (4 g) zest of 1 key lime optional, about 2 teaspoons
- 2 tablespoons (24 g) granulated sugar
- lime slices optional
- whipped cream
Instructions
- Preheat oven to 325º F.
- Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined.
- Beat egg whites with an electric mixture until they begin to foam. Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed. Gently fold into egg yolk mixture and carefully spoon into the prepared graham cracker crust.
- Bake for 15-20 minutes, until lightly browned and set throughout. Remove from the oven and chill on a wire rack. Lightly cover and place in the refrigerator to chill for at least 8 hours.
- For serving, remove from springform pan, if using, and top with whipped cream and lime slices. Slice and serve.
Notes
If key limes are not available, regular Persian limes may be used for juice and zest.
Storage Instructions
After serving, refrigerate any remaining key lime pie within 2 hours. It should last covered in the refrigerator for up to 3 days.
Nutrition
Calories: 174kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 95mg | Potassium: 47mg | Fiber: 1g | Sugar: 33g | Vitamin A: 240IU | Vitamin C: 5.3mg | Calcium: 189mg | Iron: 0.4mg
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