Key Lime Pie
Florida classic, tart key lime custard set in a graham cracker crust, topped with billows of barely sweetened whipped cream.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 45g graham crackers to fine crumbs. Melt 22g butter. Whisk 1 egg yolk with 100g condensed milk for about 1 minute until pale and thick. Add 30ml key lime juice and 0.5 tsp zest, whisk until smooth. Chill 60ml double cream.
Bake
Preheat oven to 175°C. Mix graham crumbs, melted butter, and 8g sugar. Press firmly into a small 15cm pie dish or tart tin, up the sides. Bake 8 minutes until golden and set. Cool 10 minutes.
Bake
Pour key lime custard into warm crust, smooth the top. Bake 12 minutes at 175°C until edges are set but centre still wobbles slightly. Cool to room temperature, about 20 minutes.
Rest
Refrigerate pie at least 2–3 hours until fully chilled and firm. While chilling, whip the cold cream with 1.5 tsp icing sugar to soft peaks.
Plate
Spoon billows of whipped cream over the chilled pie. Finish with a pinch of fresh lime zest and serve cold in wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.