Key Lime Pie
Key lime pie pairs the bold acidity of small Florida key limes with the thick sweetness of condensed milk in a chilled, custard-style filling set inside a buttery graham cracker crust. The crust is made by pressing crushed graham crackers bound with melted butter into a pie dish and pre-baking until firm. The filling requires only key lime juice, sweetened condensed milk, and egg yolks, which react with the citric acid to thicken naturally without gelatin, producing a smooth consistency once chilled. Key limes are smaller and more aromatic than Persian limes, lending a floral sharpness that cuts through the condensed milk's density so that each forkful oscillates between tart and sweet. A mound of whipped cream on top softens the acidity, and a fine grating of lime zest adds color and a burst of fragrant oil. Served cold, it makes a refreshing finish to a warm-weather meal.
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Instructions
- 1
Preheat oven to 175C.
- 2
Mix cracker crumbs with melted butter, press into pan, and bake 8 minutes.
- 3
Whisk condensed milk, yolks, lime juice, and zest for the filling.
- 4
Pour into cooled crust and bake 10 more minutes.
- 5
Cool completely, then chill at least 3 hours.
- 6
Top with whipped cream before serving.
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