Summertime is Key Lime pie time. Don’t get me wrong, I can eat this delicious, tart concoction any time of year, but there is just something so right about this cool and creamy dessert and warm weather. It’s a match made in heaven, and this super easy recipe makes it that much better. Key limes are not required; any lime will do. But please- take the time to make real fresh whipping cream. Cool whip is just not allowed.
Key Lime Pie
Prepare a 9 inch graham cracker crumb crust:
Preheat oven to 375 degrees.
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter melted. Mix all ingredients until well blended.
Press firmly onto bottom and up side of 9-inch pie plate.
Bake 8 to 10 minutes or until lightly browned. Cool completely.
For the filling, you will need:
3 egg yolks
1 – 14 ounce can sweetened condensed milk
1/2 cup fresh key lime or regular lime juice
Reduce oven temperature to 325 degrees
In a large mixing bowl, beat egg yolks with condensed milk and lime juice. Pour into prepared graham cracker crust and bake 30 minutes. Cool to room temperature, cover and move to refrigerator to chill.
For topping you will need:
1 to 1 and 1/2 cups heavy cream.
2 tablespoons granulated or powdered sugar.
1 teaspoon vanilla extract.
To make the whipped topping, chill mixing bowl and whisk attachment in the freezer for 1 hour. You can use a hand mixer or stand mixer. You’ll need 1 to 1- 1/2 cups very cold heavy cream. 1 cup makes about 2 cups whipped cream. If piping the topping I suggest you increase to 1 and 1/2 cups. Avoid ultra pasteurized cream, it is harder to whip and doesn’t hold it’s shape for very long. Pour cream into chilled mixing bowl. Add sugar and vanilla extract. Start out a slow speed and gradually increase to high as the cream thickens. Slow down when soft peaks form; this will happen quickly- do not over beat or it will lose volume and become butter. Pipe or spread over chilled pie and garnish as desired.