Key Lime Pie
This is the only Key Lime Pie recipe you´ll EVER need! Each bite is a burst of fresh and tangy lime flavor with buttery graham crust and fluffy whipped cream cheese topping. This truly is the ultimate summer dessert!
Ingredients
Graham Cracker Crust
- 2 cups (200 g) Graham Crackers
- 6 tbsp melted butter
Key Lime filling
- 4 large egg yolks
- 3 tbsp lime zest (about 3-4 limes)
- 1/2 cup crème fraîche
- 1 14 ounce (397 g) can of condensed milk
- 2/3 cup lime juice
- 1 tsp vanilla extract
Whipped Cream Cheese Topping
- 1 cup (230 ml) heavy cream
- 4 ounce (100 g) philadelphia cream cheese
- 3 tbsp powdered sugar
- 1 tbsp lime zest
Instructions
Graham Cracker Crust
- Set the oven to 350℉ (180℃) and grease a pie dish with butter.
- Put the graham crackers inside a freezer bag and tie it up. Use a rolling pin to smash the crackers into fine crumbs.
- In a small saucepan, melt the butter. Take off the heat and combine with the crushed crackers.
- Pour the crumbs into the pie dish and press it tightly to form the crust.
- Bake the crust for 8-10 minutes, then set aside to cool.
Key Lime Filling
- Lower the oven setting to 325℉ (160℃).
- In a large mixing bowl, whisk together the egg yolks and crème fraîche until smooth.
- Whisk in the lime juice, lime zest, vanilla, and condensed milk until incorporated.
- Pour into the graham cracker crust and bake in the middle of the oven for 35-40 minutes or until the center is slightly jiggly.
- Refridgerate and cool the pie for a minimum of 1 hour or overnight.
Whipped Cream Cheese Topping
- In a large mixing bowl, whisk together the cream cheese, heavy cream, and powdered sugar.
- Pour the whipped cream cheese into a piping bag with a star tip.
- Pipe decorative swirls on the pie and grate fresh lime zest on top.
- Slice a piece and enjoy!