Classic Key Lime Pie
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic and straightforward recipe for a tangy and creamy baked Key Lime Pie, featuring a simple filling of egg yolks, sweetened condensed milk, and fresh lime juice in a ready-made graham cracker crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 35 mins | 4 hours 30 mins | One 8-inch pie |
🔪 Key Equipment
- Large bowl
- Electric mixer
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8-inch) | Graham Cracker Crust | ready-made |
| 4 large | Egg Yolks | None |
| 1 (14 ounce) can | Skim Milk | fat-free sweetened condensed |
| 1 teaspoon | Lime Peel | fresh grated |
| 1/2 cup + 1 tbsp | Lime Juice | fresh |
Instructions
Step 1: Prepare the Filling
- Preheat the oven to 350°F.
- In a large bowl, beat the 4 large egg yolks with an electric mixer for about 5 minutes, until thick and creamy.
- Add the 1 (14 ounce) can fat-free sweetened condensed skim milk, 1 teaspoon fresh grated lime peel, and 1/2 cup + 1 tbsp lime juice. Beat until well blended and smooth.
Step 2: Bake and Chill
- Pour the filling into the 1 (8-inch) ready-made graham cracker crust.
- Bake for 30 to 35 minutes, or until the filling is set with only a slight jiggle in the very center.
- Let the pie cool on a wire rack for 30 minutes.
- Refrigerate for at least 4 hours, or until completely chilled and firm, before serving.
💡 Make-Ahead & Storage: The pie can be stored, tightly covered, in the refrigerator for up to 4 days.
Original Recipe Scan
