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Unbelievably delicious Lemon Meringue Pie is the perfect balance of sweet and tart. This pie is a classic treat made with freshly squeezed lemon juice, fresh lemon zest thickened with cornstarch, and topped with a toasted, fool-proof meringue. What could be better?

The Perfect Key Lime Pie

Recipe by Jamie Tryon
5.0 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8-10

servings
Prep time

20

minutes
Cooking time

45

minutes
Cook Mode

Keep the screen of your device on

Filling Ingredients

  • 1 can sweetened condensed milk

  • 3 egg yolks

  • ½ cup fresh lime juice

  • 2 tsp lime zest (reserve 1 tsp for garnish)

  • ¼ cup sugar

  • Crust Ingredients
  • 1 ½ cups crushed graham crackers (about 12 crackers)

  • 3 oz melted butter (6 tablespoons)

  • 1 tablespoon granulated sugar

  • 1 tablespoon brown sugar

  • 1 pinch of kosher salt

  • For The Whipped Topping
  • ½ cup cold heavy cream

  • 1 tablespoon granulated sugar

  • 1 tsp vanilla extract

Directions

  • Preheat oven to 350 degrees F
  • Gather the ingredients to make the crust. Crush your graham crackers using a food processor, blender or by simply placing in a bag and crushing with a cup. In a medium bowl, combine the crushed graham crackers, sugars and melted butter. Mix well with a fork.
  • Using your fingers to mold the crust, place your graham cracker mixture into a greased pie pan. Bake in the oven for 10 minutes. Remove from oven and allow crust to cool on a wire rack.
  • Gather the ingredients to make the filling. Juice the limes and set aside.
  • In a bowl, using an electric mixer, whisk the egg yolks for about 3 minutes until light and fluffy. Then add the ¼ cup sugar and sweetened condensed milk and beat together on high speed for 3 minutes. Add in your lime zest and juice and mix on low speed until combined.
  • Pour your pie filling into the graham cracker crust and bake in the oven for 10-12 minutes or until pie has just set. Remove from oven and allow it to cool on a wire rack before placing in the refrigerator to chill.
  • Using a bowl with an electric mixer, add the cold cream, sugar and vanilla and whip until almost stiff. **Turn your bowl upside down. If it doesn’t move, it’s ready. Spread evenly on top of the cooled pie. You may also place in a piping bag or a sandwich bag and cut the tip.
  • Garnish with additional lime zest and enjoy!

Recipe Video

Notes

  • For best results, allow the pie to chill for at least 3 hours or even overnight before serving.
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