“Discover the perfect balance of tangy sweetness with our Classic Key Lime Pie recipe. Made with freshly squeezed key lime juice, sweetened condensed milk, and a graham cracker crust, this dessert is a refreshing delight. Follow our easy step-by-step instructions for a slice of tropical heaven. Store in the fridge for up to three days or freeze for future indulgence. Serve chilled and topped with whipped cream for the ultimate treat.”
☆Ingredients:
1 tablespoon grated lime zest
1 14-ounce can sweetened condensed milk
3 large egg yolks
1 ready-made 9-inch graham cracker pie crust
3/4 cup freshly squeezed key lime juice
☆Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Filling: In a medium-sized bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until well combined.
Fill Pie Crust: Pour the filling mixture into the prepared graham cracker crust, spreading it evenly.
Bake: Bake the pie in the preheated oven for 15 minutes, or until the filling is set but still slightly jiggly in the center.
Cool: Remove the pie from the oven and let it cool completely at room temperature.
Chill: Once cooled, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 3 hours, or overnight, until thoroughly chilled.
Serve: Serve the Key Lime Pie chilled, optionally topped with whipped cream and additional lime zest.
Storage:
Cover the cooled Key Lime Pie tightly with plastic wrap or foil.
Store in the refrigerator for up to three days.
To freeze, wrap the pie tightly in plastic wrap or aluminum foil, place it in an airtight container or freezer-safe bag, and freeze for up to three months. Thaw in the refrigerator overnight before serving, and add toppings only when ready to serve.