Key Lime Pie
Key Lime Pie is often served chilled, making it a refreshing end to any meal, especially in warmer climates. Its vibrant lime flavor, combined with the sweet, creamy filling and the crunchy, buttery crust, creates a harmonious balance of flavors and textures that’s both indulgent and refreshing.
The pie’s simplicity, requiring just a few key ingredients, belies the skill needed to balance the tartness of the limes with the sweetness of the condensed milk and the richness of the crust. A well-made Key Lime Pie is a testament to the art of dessert-making, where simplicity and quality ingredients lead to a dessert that’s both unpretentious and sublime. The pie’s bright greenish-yellow hue, often garnished with lime slices or zest, makes it as visually appealing as it is delicious, embodying the sunny, tropical essence of the Florida Keys.
- 3 cups sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon grated lime zest
- 1 (9 inch) prepared graham cracker crust
How To Make Key Lime Pie
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
- Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
- Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.