Key Lime Pie
When those hot summer days roll around, nothing beats a refreshing dessert that requires minimal effort. This Key lime pie features a silky, tangy filling and a buttery graham cracker crust.
How to make key lime pie
Key lime pie is incredibly simple and requires only a few ingredients. Here’s how to make it:
01. Make the Crust
Combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9 inch pie plate. Bake at 350℉ for 10 minutes.
02. Prepare the Filling
In a large bowl, whisk together the sweetened condensed milk, heavy cream, and yogurt until smooth. Add the lime juice and zest. Mix until combined.
03. Chill
Chill the pie in the refrigerator for at least 4 hours to allow it to set, preferably overnight.
04. Make the Meringue
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, about 2 minutes. Whisk in the vanilla extract and salt. Increase the speed to medium high and gradually add the sugar 1 tbsp at a time, until the meringue expands in size, becomes glossy, and holds stiff peaks.
Watch how we made it:
Key Lime Pie
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
Filling
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup heavy cream
- 1 cup plain greek yogurt
- juice of 8-10 limes
- 2 tbsp lime zest
Meringue
- 5 egg whites
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup granulated sugar
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350℉.
- Combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes.
- Set aside to cool while you make the filling.
For the Pie Filling
- In a large bowl, whisk together the sweetened condensed milk, heavy cream, and yogurt until smooth. Add the lime juice and zest. Mix until combined.
- Pour the filling into the prepared pie dish and refrigerate for at least 4 hours to set.
For the Meringue
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, about 2 minutes. Whisk in the vanilla extract and salt.
- Increase the speed to medium high and gradually add the sugar 1 tbsp at a time, until the meringue expands in size, becomes glossy, and holds stiff peaks.
- To serve, spread the meringue over the pie and cut into slices.
