Key Lime Pie has become a favorite dessert in our house. I am totally a chocolate kind of chick, but for some reason, the buttery-sweet crust paired with the tangy key lime filling gets me every time! This is the perfect dessert for spring and summer BBQ’s, baby showers..really any occasion, I especially like it breakfast with my coffee!!! This recipe is super simple and crazy delicious and probably one of the BEST Key Lime Pie Recipes I have tried!!! The hardest part is waiting for it to cool in the fridge for a few hours. Here is what you will need:
FOR THE CRUST
2 1/2 c. graham cracker crumbs
3/4 c. butter, melted
3/4 c. granulated sugar
2 teaspoons light brown sugar
FOR THE FILLING
6 egg yolks
2 – 14oz. cans sweetened condensed milk
3/4 c. Nellie & Joe’s Key Lime Juice (this can be found in the juice aisle of the grocery store near the lemon juice)
1/2 tsp. vanilla
Preheat the oven to 300 degrees. Mix together the graham cracker crumbs, butter and sugar until will mixed and press into a deep dish pie pan or spring form pan. If you are using a spring form pan, make sure to press the graham cracker mixture up the sides.
Beat egg yolks & sweetened condensed milk in a large mixing bowl. Slowly add the lime juice and vanilla into the egg mixture. Once the mixture is well blended, pour it into the crust.
You will notice that the filling will begin to set…place the pie to the side while you prepare the meringue. Here is what you’ll need:
6 egg whites, chilled
1 1/4 granulated sugar
1/2 teaspoon cream of tartar
Using the chilled egg whites you separated from the yolks used in the filling, whip the egg whites until they are foamy. Next add in the cream of tartar and continue to whip. Now, slowly add the sugar into the egg white mixture and continue to whip on high for 5 minutes. Spoon the meringue on top of the pie and smooth around. Use the back of the spoon to press and pull the meringue into peaks.
Bake for 25 to 30 minutes or until the meringue is lightly browned. Pull the pie from the oven and place on a cooling rack for 15-20 minutes before placing it into the refrigerator for 3-4 hours to fully chill.
Once your pie has chilled, you’re ready to serve it up!
****RECIPE SHORTCUT: If you don’t want to attempt the meringue topping, you can skip the meringue steps; bake at 300 degrees for 15 minutes; then place on a cooling rack for 15-20 minutes and then chill in the fridge for 3-4 hours. Once you are ready to serve, top with whipped cream****
Either way is super delish, I happen to think the meringue looks fancier but if you are in a hurry or making meringue scares you, then skipping that step works too!! Happy Baking!!