Classic Key Lime Pie

$- Graham Cracker Crust components - 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup granulated sugar - ½ cup unsalted butter, melted The crust gives the pie its crunchy base. I love using graham cracker crumbs for that sweet touch. Adding coconut brings extra flavor. The melted butter helps to bind it all together. - Key Lime Pie filling ingredients - 4 large egg yolks - 1 can (14 ounces) sweetened condensed milk - ½ cup fresh key lime juice (about 10–12 key limes) - Zest of 2 key limes - 1 teaspoon vanilla extract - Pinch of salt The filling is where the magic happens. Egg yolks give it richness. Sweetened condensed milk adds creaminess. The key lime juice gives the pie its tart kick. Don’t skip the zest; it adds a burst of flavor. - Recommended toppings and garnishes - Whipped cream, for topping - Lime slices, for garnish I love to top the pie with fluffy whipped cream. It contrasts nicely with the tart filling. Add lime slices for a fresh look. These little touches make the pie pop! For the full recipe, check out the detailed steps to create this zesty treat. To start, gather your crust ingredients. You will need graham cracker crumbs, shredded coconut, sugar, and melted butter. 1. Mix the graham cracker crumbs, shredded coconut, and sugar in a bowl. 2. Pour in the melted butter. Stir until the crumbs are well coated. 3. Firmly press this mixture into a 9-inch pie pan. Cover the bottom and sides well. Now, it's time to bake. Preheat your oven to 350°F (175°C). - Bake the crust for 8-10 minutes. - Look for a golden brown color. - Once done, take it out and let it cool completely. Next, you will make the filling. In a new bowl, whisk together four large egg yolks and one can of sweetened condensed milk. - Keep whisking until the mixture is smooth. - Then add half a cup of fresh key lime juice, lime zest, vanilla extract, and a pinch of salt. - Stir everything well until combined. This step is vital for a creamy filling. If you see lumps, whisk more until smooth. Now, pour the filling into your cooled crust. Spread it evenly across the surface. - Bake the pie in the oven at 350°F (175°C) for 15-18 minutes. - The filling should still be slightly jiggly in the center. You’ll know it's done when the edges look set. After baking, let the pie cool to room temperature for about an hour. - Refrigerate it for at least two hours before serving. This cooling time helps the pie set properly. Enjoy your Classic Key Lime Pie deliciousness in every bite! For the full recipe, check out the details above. To make a great key lime pie, avoid common mistakes. First, use fresh key limes for the best flavor. The juice from fresh limes is much better than bottled juice. Second, don’t overbake the pie. It should still jiggle in the center when you take it out of the oven. Temperature plays a big role in making this pie. Always preheat your oven to the right temperature. This helps the crust and filling bake evenly. Let the pie cool at room temperature before chilling it in the fridge. This helps set the filling perfectly. To prevent curdling in your filling, mix the egg yolks and sweetened condensed milk well. Whisk them until smooth before adding other ingredients. Adding the lime juice slowly can also help keep the mixture creamy. Chilling your pie is key. After baking, let it cool for about an hour. Then, refrigerate it for at least two hours. This helps the filling firm up and gives it that creamy texture you want. For a complete guide, check the Full Recipe. {{image_2}} To make a coconut key lime pie, you can add shredded coconut to the mix. Use these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup granulated sugar - ½ cup unsalted butter, melted - 4 large egg yolks - 1 can (14 ounces) sweetened condensed milk - ½ cup fresh key lime juice - Zest of 2 key limes - 1 teaspoon vanilla extract - Pinch of salt - Whipped cream, for topping - Lime slices, for garnish The coconut gives it a tropical twist. Just mix the coconut into the crust or the filling. Bake as per the full recipe. For a no-bake key lime pie, skip the oven! Use a simple mixture: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup granulated sugar - ½ cup unsalted butter, melted - 4 large egg yolks - 1 can (14 ounces) sweetened condensed milk - ½ cup fresh key lime juice - Zest of 2 key limes - 1 teaspoon vanilla extract - Pinch of salt - Whipped cream, for topping - Lime slices, for garnish Combine the crust ingredients and press into a pie pan. Mix the filling well. Pour it over the crust and chill for at least 4 hours. This method is quick and easy! You can make a vegan key lime pie by using plant-based ingredients. Here’s what you need: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup coconut oil, melted - 1 can (14 ounces) coconut milk - ½ cup fresh key lime juice - Zest of 2 key limes - 1 teaspoon vanilla extract - Pinch of salt - Coconut whipped cream, for topping - Lime slices, for garnish Replace sweetened condensed milk with coconut milk. This keeps it creamy and delicious. Mix and bake as needed or chill for a no-bake version. Enjoy your tasty vegan treat! To keep your leftover pie fresh, store it in the fridge. Cover it with plastic wrap or foil. This helps keep the pie from drying out. The pie tastes best if you eat it within three days. After that, the filling may lose some of its zing. To maintain the pie's taste, keep it away from strong odors. Key lime pie can soak up smells from other foods in the fridge. If you want to serve the pie later, cut it into slices. This makes it easy to grab a piece when you want it. You can freeze key lime pie if you want to save some for later. First, let the pie cool completely in the fridge. Then, wrap it tightly in plastic wrap. Use aluminum foil for extra protection. This helps avoid freezer burn. When you want to eat it again, thaw the pie in the fridge overnight. Do not rush the thawing with heat. This can change the texture. Once it’s thawed, top it with fresh whipped cream and enjoy! Key limes are smaller and have a stronger flavor than regular limes. They are often more tart and fragrant, which gives key lime pie its unique taste. Regular limes, like Persian limes, are bigger and less intense. You can use key limes for drinks, marinades, and desserts due to their bold flavor. Regular limes also work well in recipes but will change the taste slightly. You can use bottled key lime juice, but fresh juice is better. Bottled juice may lack the bright taste of fresh key limes. It can be more convenient and save time, but check the label for added sugars. Fresh juice gives your pie a vibrant flavor that stands out. If time is tight, bottled juice is a good option, but fresh is best for taste. Key lime pie lasts about 3 to 5 days in the fridge. To store it, cover the pie with plastic wrap or foil. This keeps it fresh and prevents it from absorbing other smells. If you want to keep it longer, consider freezing it. Just remember to wrap it well before freezing. When you're ready, thaw it in the fridge for a few hours before serving. You learned about making a classic Key Lime Pie, from ingredients to storage. I shared tips to help you avoid mistakes and variations to explore. Remember, a perfect pie needs care, from the crust to the filling. Don’t shy away from trying new recipes, like coconut or vegan options. Your pie will turn out great with the right steps. Enjoy it fresh, and share it with friends or family. Happy baking, and may your Key Lime Pie be a hit!$

Dive into a slice of paradise with this Zesty Key Lime Pie recipe! With a delicious crust made from graham cracker crumbs and shredded coconut, and a creamy filling bursting with fresh key lime flavor, this dessert is sure to impress. Perfect for any occasion, it's easy to make and irresistibly refreshing.

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup granulated sugar

½ cup unsalted butter, melted

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

½ cup fresh key lime juice (about 10-12 key limes)

Zest of 2 key limes

1 teaspoon vanilla extract

Pinch of salt

Whipped cream, for topping

Lime slices, for garnish

Instructions

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix well until the crumbs are evenly coated.

Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes until golden brown. Remove from the oven and let cool.

In another bowl, whisk together the egg yolks and sweetened condensed milk until smooth.

Add the key lime juice, key lime zest, vanilla extract, and a pinch of salt to the egg mixture. Stir until fully combined.

Pour the filling into the cooled crust and spread it evenly. Bake for 15-18 minutes until the filling is just set (it will still be slightly jiggly in the center).

Remove from the oven and let it cool to room temperature for about 1 hour. Then refrigerate for at least 2 hours to fully set.

Before serving, top the pie with dollops of whipped cream and garnish with lime slices.

Prep Time: 25 mins | Total Time: 3 hrs | Servings: 8