Key Lime Pie
A smooth and velvety Key Lime Pie that is guilt-free and perfect for health-conscious families, delivering a refreshing citrus flavor with a creamy texture.
Ingredients
For the crust
- 1 cups Graham cracker crumbs Use gluten-free crackers for a gluten-free version.
- 1/2 cups Butter, melted Can substitute with coconut oil for a dairy-free option.
For the filling
- 4 large Egg Yolks
- 1 can Sweetened condensed milk Look for low-sugar options for a healthier choice.
- 1/2 cups Freshly squeezed lime juice Fresh lime juice is preferred over bottled.
- 1 tsp Grated lime rind
- 1 cups Heavy whipping cream Can be replaced with coconut cream for a dairy-free option.
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch pie dish and create the graham cracker crust by mixing crumbs and melted butter.
- In a large bowl, whisk the egg yolks until light and fluffy, about 2-3 minutes.
- Add sweetened condensed milk, lime juice, lime rind, and vanilla to the egg yolks; mix until well combined.
Cooking
- Pour the lime mixture into your prepared crust and spread it evenly.
- Bake in the preheated oven for 15 minutes, just until set but still a bit jiggly in the center.
- Remove from the oven and let it cool for about 30 minutes before chilling in the refrigerator for at least 2 hours.
Serving
- Once chilled, beat the heavy whipping cream until soft peaks form.
- Spread the whipped cream over the pie generously, topping it with extra grated lime rind.
- Slice into wedges and serve immediately.
Notes
For a lighter option, store whipped cream separately to maintain fluffiness until serving. Leftovers can be stored in the refrigerator for up to 3 days.