Key lime pie

Name: Key lime pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: Digestive biscuits 8.8 oz; Butter 5 ½ tbsp; Sugar 2 spoonfuls; Lime juice ½ cup; Condensed milk 1.67 cups; Egg yolks 4; Lime peel 1 tsp; Fresh liquid cream 1 cup; Sugar 2 spoonfuls

it es br de fr

211

Calories per serving

Energy Kcal 211
Carbohydrates g 13.2
of which sugars g 9.6
Protein g 4.9
Fats g 15.3
of which saturated fat g 8.46
Fiber g 0.1
Cholesterol mg 136
Sodium mg 87

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 12
Cost: Average
Note plus overnight refrigeration time

PRESENTATION

Bright color and vibrant flavor make a tart and sweet pie like this a real crowd-pleaser for family gatherings, weekend celebrations, or even casual weeknight treats. Soft and creamy, the filling shines with bold key lime juice that brings a refreshing zesty note, giving each bite an eye-catching brightness and tangy kick that both kids and adults absolutely LOVE. Nestled inside a classic graham cracker crust, this dessert delivers a slightly crunchy, golden base that works perfectly alongside the velvety filling. It looks great on the table, usually sliced into smooth wedges and topped with a little swirl of whipped cream or sometimes a sprinkle of lime zest…either way, the presentation always gets friends and family talking. Easy-going and fun, it’s not only a highlight for summertime but also nice for birthday parties or potlucks—really, any time you want people smiling after dinner.

Home cooks often say this is the family favorite pie that wins everyone over because it's so reliable and seriously DELICIOUS. With this easy key lime pie, busy families don’t have to stress about fancy techniques—the beauty’s right in the simple, tried-and-true results. Sweet, smooth, and moist inside, this dessert gives families a chance to feel like dessert experts without tons of extra work, all while staying big on flavor. Top it with whipped cream for a fun finish or make it your own with extra garnishes—it’s naturally versatile for everything from after-school treats to holidays where you want something a bit special. There’s flexibility, too: choose a classic homemade pie crust if you’re after tradition or stick with the trusty graham option for ease. Either way, this best key lime pie comes out looking really nice every time, and folks remember it for being such a good, sweet, satisfying dessert that often disappears before you know it. Great for those quick dessert nights or when you want something with memory-making potential. (Honestly, that velvety filling and tangy flavor pretty much make it a winning dessert at almost any event!)

INGREDIENTS

211

Calories per serving

Ingredients for the crust: Digestive biscuits 8.8 oz (250 g); Butter 5 ½ tbsp (80 g); Sugar 2 spoonfuls

For the filling: Lime juice ½ cup (120 ml); Condensed milk 1.67 cups (400 ml); Egg yolks 4; Lime peel 1 tsp

For the topping: Fresh liquid cream 1 cup (250 ml); Sugar 2 spoonfuls

Preparation

How to prepare Key lime pie

To prepare the key lime pie, start by placing the cookies in a food processor 1 and blending them finely with its blades, then transfer them to a bowl where you will add granulated sugar (or brown sugar if you prefer); mix and add the melted butter 2, then combine the ingredients well. Line the edges and bottom of a 9-inch flared edge cake pan 3 with the mixture. To do this, help yourself by pressing with your hands or the back of a spoon. Put the pan in the oven at 350°F for about 10 minutes, then take it out and let it cool completely on a rack.

In the meantime, prepare the filling cream by pouring the egg yolks into a bowl (or the cup of a mixer) and beating for 5 minutes until they become fluffy, light, and frothy; at this point, add the condensed milk 4 and beat for another 5-10 minutes, then add the lime juice 5 and beat for another 5 minutes. Finally, add the grated lime zest 6 and mix it into the ingredients.

Pour the prepared cream into the cake pan lined with the crumbled cookie mixture (now cold) 7 and bake at 350°F for 15 minutes. After the baking time, remove the key lime pie and let it cool completely, then cover it with plastic wrap 8 and place it in the refrigerator for at least 4 hours (better if overnight). Before serving the key lime pie, whip the fresh cream with sugar and cover the surface of the pie (except for a small part in the center) with the obtained mixture, making whipped cream rosettes 9. As an alternative to whipped cream, you can also prepare an Italian meringue and then cover the key lime pie in the same way with it.

Curiosity

John Mariani, in the book “The Dictionary of American Food and Drink,” tells us that Key lime pie appears after 1856, the year of the invention of sweetened condensed milk.

For the translation of some texts, artificial intelligence tools may have been used.

Key lime pie

PRESENTATION

INGREDIENTS

How to prepare Key lime pie

Curiosity

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