There is nothing that reminds me of summer at the beach any more than Key Lime Pie! As hot as it has been, I thought it would be the perfect time to make a Florida key lime pie--my first one, ever!
(Mmm! Just look at that crumbly crust...)
I decided to make it in my tart pan, because I don't use it enough. (It turned out so pretty, I think!)
This pie is a perfect cool down treat with a slightly tart, creamy filling flecked with lime zest-- in a buttery graham cracker crust-- with a homemade, fluffy, whipped cream topping.
Oh, and did I mention this pie is easy to make??
Lemon Meringue Pie is one of our very favorite's in this family, and this pie recipe is actually very similar to it. The primary difference is that it's made with limes instead of lemons and topped with whipped cream instead of meringue.
Don't like whipped cream? (Can't imagine) Then just leave it off!
Here is a piece for you!
Enjoy. Every. Bite.
That's how we eat it around here.
Please, have a slice of sunshine and make this Key Lime Pie.
I'm off to get another piece right now!
Key Lime Pie
1 1/2 c. crushed graham crackers (I prefer crushing myself for a more crumbly crust.)
1/4 c. sugar
6 Tbsp. butter, melted
1/2 c. lime juice (key limes or regular limes)
1 can sweetened condensed milk (I use low-fat)
1 1/2 tsp. lime zest
2 egg yolks
1 small carton heavy whipping cream
1/4 c. sugar
Mix graham cracker crumbs with sugar and melted butter.
Pat firmly in a tart pan or pie pan and bake at 350 degrees for 10 minutes.
Allow the crust to cool on a wire rack.
While crust is cooling, in a bowl, beat egg yolks well. Pour in condensed milk and mix well. Slowing pour in lime juice with mixing, and the lime zest. Mix altogether.
Pour filling in cooled crust and bake for about 12 minutes or until set. (Although do not over bake!)
Cool completely on a wire rack before putting in the fridge for at least 4 hours or overnight.
Make whipped cream: With a mixer, beat together heavy whipping cream to soft peaks. Add sugar and continue to beat to stiff peaks.
Pipe whipped cream around the pie or you can spread all over pie. Decorate your way! Return to the fridge. Garnish with lime wedge or lime zest, or both!
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