Key Lime Pie with Whipped Cream

Key Lime Pie with Whipped Cream

Ingredients:

For the Crust:

– **1 1/2 cups graham cracker crumbs** (about 10-12 full crackers)
– **1/4 cup granulated sugar**
– **1/2 cup unsalted butter**, melted

For the Filling:

– **1 can (14 oz) sweetened condensed milk**
– **4 large egg yolks**
– **1/2 cup fresh key lime juice** (you can use regular lime juice if key limes are not available)
– **1 tablespoon lime zest** (plus more for garnish)

For the Topping:

– **1 cup heavy whipping cream**
– **2 tablespoons powdered sugar**
– **1/2 teaspoon vanilla extract**

For the Crumble Topping (optional):

– **1/2 cup graham cracker crumbs**
– **2 tablespoons unsalted butter**, melted

Instructions:

1. **Prepare the Crust:**
– Preheat your oven to 350°F (175°C).
– In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
– Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish or a springform pan.
– Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Set aside to cool.

2. **Make the Filling:**
– In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth and well combined.
– Pour the filling into the cooled crust.

3. **Bake the Pie:**
– Bake the pie at 350°F (175°C) for 15 minutes, or until the filling is set but still slightly jiggly in the center.
– Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2-3 hours, or until fully chilled.

4. **Prepare the Whipped Cream:**
– In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
– Spread or pipe the whipped cream over the chilled pie.

5. **Make the Crumble Topping (Optional):**
– In a small bowl, combine the graham cracker crumbs with the melted butter.
– Sprinkle the crumble over the whipped cream for an extra layer of texture.

6. **Garnish and Serve:**
– Garnish the pie with additional lime zest and any remaining crumble topping.
– Slice and serve chilled.

Tips:

– If you prefer a firmer pie, you can add 1-2 teaspoons of cornstarch to the filling.
– For a more intense lime flavor, increase the amount of lime zest or juice in the filling.
– Store any leftovers in the refrigerator for up to 3 days.

This pie is perfect for a refreshing and zesty dessert that balances sweetness with the tartness of lime. Let me know if you have any questions or need more recipes!