Key Lime Pie
Never has ending a good meal on a sour note sounded so good, thanks to the unique flavor of this classic semi-tart Floridian dessert.
- 1 9-inch graham cracker crust (Store bought or make your own)
- 14 oz sweetened condensed milk
- 2/3 cup key lime juice (You'll need about 1 dozen key limes)
- 1 tbs finely grated lime zest (Plus more for garnish)
- 3 egg yolks
- 3/4 cup heavy cream, chilled
- sugar (1 to 2 tbs, optional)
- Preheat the oven to 350 F and place the rack in the middle of the oven.
- Whisk together condensed milk, key lime juice, lime zest, and egg yolks. Pour into the prepared crust.
- Bake for 15 minutes. The center won't be entirely set, that'll happen as it cools. Remove from oven and let cool completely on a wire rack, then transfer to the fridge to chill for at least 2 hours, but up to 8 is best.
- Just before serving, combine cream and sugar in a large mixing bowl. Whisk on medium until soft peaks form, about 2 to 3 minutes. Spoon over pie, garnish with zest, and enjoy!
If you're looking for a stiffer filling, try using the whole egg instead of just the yolks. The protein in the whites will harden in the heat of the oven, lending structure to the filling.