Sure, fancy new desserts are nice. But there’s something to be said about the classic and simple ones. You know? The ones that have been around for years and years and are still loved by many. Creamy Key Lime Pie falls into that classic treat category and we’re just so glad that it exists. The zesty and citrusy filling lays in a sweet and crumby graham cracker crust, topped with a dollop of homemade whipped topping. See? It’s simple. It’s delicious. And that’s why it’s a staple. Those internet trends have nothing on the longstanding sweet-treat giants like Creamy Key Lime Pie! Their delicious flavors will forever be amazing!
Ingredients
For the crust:
- 1/3 (1-pound) box graham crackers
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
For the filling:
- 3 egg yolks
- 2 teaspoons lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup Key lime juice
For the whipped topping:
- 1 cup heavy cream or whipping cream, chilled
- 2 tablespoons confectioners’ sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Place the graham crackers in a food processor and pulse until crumbs form.
Step 3 –Add the melted butter and the sugar to the crumbs and pulse until combined.
Step 4 –Press the graham cracker mixture into the bottom and up the sides of a pie pan, forming a neat border around the edge.
Step 5 –Bake the crust until it has set and is golden, about 8 minutes.
Step 6 –Set the pie plate on a wire rack and let the crust cool. Leave the oven on.
Step 7 –While the crust is baking, in the bowl of an electric mixer with the whisk attachment, beat the egg yolks and the lime zest on high speed until it is very fluffy, about 5 minutes.
Step 8 –Gradually add the condensed milk to the egg mixture and beat until it is thick, about 3-4 minutes.
Step 9 –Reduce the mixer speed and slowly add the lime juice to the egg mixture until it is just combined.
Step 10 –Pour the filling mixture into the crust and bake until the filling has just set, about 10 minutes.
Step 11 –Let the pie cool on a wire rack and then refrigerate until it is cool.
Step 12 –Freeze the pie for about 15-20 minutes.
Step 13 –In a bowl, use an electric hand mixer to whip the heavy cream and the confectioners’ sugar together until the mixture is nearly stiff.
Step 14 –Slice the pie and top with a large dollop of the whipped topping.
