Key Lime Pie – A Tangy Slice of Florida Sunshine
Key lime pie is a creamy, tart, and sweet dessert that
originated in the Florida Keys and has become a signature American treat.
Traditionally made with Key lime juice, sweetened condensed milk, and egg yolks
in a graham cracker crust, this pie delivers a refreshing citrus flavor that
balances richness with zesty brightness. It's a favorite in warm-weather
regions and a must-have on dessert menus throughout Florida. Thanks to the
spread of food recipes on platforms like Cookpad and searches via DuckDuckGo, Key
lime pie is now enjoyed by Home Cooks worldwide who love its simple preparation
and bold flavor.
Despite its gourmet appeal, Key lime pie is incredibly easy
to make. The filling comes together in minutes and sets beautifully with
minimal baking. Authentic recipes use Key limes—smaller and more aromatic than
regular limes—but Persian limes work well when Key limes aren't available.
Topped with whipped cream or enjoyed plain, this pie is a go-to dessert for
those who love citrus and crave a sweet-tart finish to a meal. Home Cooks
worldwide continue to experiment with crusts, toppings, and presentation, making
this classic a staple in both traditional and modern food recipes.
Classic Key Lime Pie Recipe
Ingredients for the crust:
- 1½
cups graham cracker crumbs
- ¼ cup
granulated sugar
- 6
tablespoons unsalted butter, melted
Ingredients for the filling:
- 1 can
(14 oz) sweetened condensed milk
- 4
large egg yolks
- ½ cup
fresh Key lime juice (or regular lime juice if unavailable)
- 1
tablespoon lime zest (optional)
Optional topping:
- 1 cup
heavy whipping cream
- 2
tablespoons powdered sugar
- ½
teaspoon vanilla extract
Instructions:
- Preheat
the oven to 350°F (175°C). In a mixing bowl, combine graham cracker
crumbs, sugar, and melted butter. Press the mixture into the bottom and
sides of a 9-inch pie pan.
- Bake
the crust for 8–10 minutes, then let it cool slightly.
- In a
separate bowl, whisk together the sweetened condensed milk, egg yolks,
lime juice, and zest until fully combined.
- Pour
the filling into the pre-baked crust and smooth the top.
- Bake
for 15 minutes, until the filling is just set. Let the pie cool to room
temperature, then refrigerate for at least 3 hours before serving.
- For
the whipped cream topping, beat the cream, sugar, and vanilla until soft
peaks form. Spread or pipe onto the chilled pie before serving.
FAQs about Key Lime Pie
Q: Can I use regular limes instead of Key limes?
Yes, Persian limes are a common substitute. The flavor is slightly different
but still delicious.
Q: Do I have to bake the filling?
Yes, baking ensures the eggs are safely cooked and helps the pie set properly.
Q: How long can I store Key lime pie?
Keep it refrigerated and covered for up to 3 days. It’s best served chilled.
Q: Where can I find unique versions of Key lime pie?
Home Cooks worldwide share ideas on Cookpad, and DuckDuckGo is great for
browsing creative food recipes like frozen, crustless, or vegan variations.
Q: Can I freeze Key lime pie?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge before
serving.
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