Easy Key Lime Pie

Easy Key Lime Pie | Born to Bake Forever | https://borntobakeforever.wordpress.com

When I first tried Key Lime Pie, I fell in love. I made this Key lime Pie for Father’s day. When the time came for us to give him his Father’s Day gifts,  I just brought out the pie. The first time I made this it was like… lets just say, I messed up pretty bad. Apparently the sweetened condensed milk is essential and you can’t sub in milk for it. But hey, second time’s a charm.

Easy Key Lime Pie | Born to Bake Forever | https://borntobakeforever.wordpress.com

This pie is so easy to make. You toss a bunch of ingredients in a bowl and mix it. How simple is that? You should really make this Easy Key Lime Pie. You are going to love it, because it’s easy, it’s fun, and best part is, it’s delicious. WARNING: Do NOT eat this all by yourself, your friends and family will become jealous and mad because you didn’t share.

Easy Key Lime Pie | Born to Bake Forever | https://borntobakeforever.wordpress.com

 

Easy Key Lime Pie

Makes 1 (9-inch) pie or tart

Ingredients:Easy Key Lime Pie | Born to Bake Forever | https://borntobakeforever.wordpress.com

Graham Cracker Crust:

  • 1 1/4 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 5 – 6 tablespoons butter, melted

Filling:

  • 3 large egg yolks, room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 2 teaspoons lime zest

Topping:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons granulated sugar

Instructions:

  1. Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Butter a 9 inch pie or tart pan.
  2. Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from the oven and place on a wire rack to cool while you make the filling.
  3. In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.
  4. Pour the filling over the crust and bake for about 10-15 minutes, or until the filling is set. Remove from the oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.
  5. Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. The pie can be stored in the refrigerator for a few days.

Adapted from Joy of Baking

What’s your favorite type of pie?

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6 thoughts on “Easy Key Lime Pie

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