Quick and Easy Key Lime Pie
A simple and tasty dessert, perfect for a hot summer day, Quick and Easy Key Lime Pie is a make-ahead dream. The tart and sweet combination is sure to be a winner.
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Quick and Easy Key Lime Pie
The perfect finish to a light dinner on a warm evening, Quick and Easy Key Lime Pie is a refreshing and fruity delight. With a stand mixer, this dessert is a breeze to whip up. Not to mention, it has to be made ahead a bit to give it time to chill, so it isn’t a last-minute nightmare.
What You Need to Make Quick and Easy Key Lime Pie
Here’s what you need when you’re ready to make Quick & Easy Key Lime Pie:
Equipment:
- Mixer with a Whisk Attachment: This particular tool is part of what makes this recipe so simple. Being able to measure ingredients with both hands and toss them in while a machine does the whisking is awesome.
Pie:
- Store Bought Graham Cracker Crust: You can make your own, if you prefer, but buying a crust saves on time and ingredients!
- Egg Yolks: An egg separator will be a lifesaver.
- Lime Zest: The zest is the colored part of the outside of the lime. It provides a sweet, bright flavor to baked goods and also adds a little color. Save the lime itself as you also need the juice.
- Vanilla Extract: Vanilla enhances all the flavors in baking, so don’t forget it!
- Sweetened Condensed Milk: Gives the pie some a sweet balance to the tartness of the lime.
- Lime Juice: Adds the flavor that makes this pie a tart and tasty dessert!
Whipped Topping:
- Heavy Whipping Cream: Used to make your own whipped cream for the topping
- Confectioner’s Sugar: Without it, the whipped cream won’t be sweet! Powdered sugar is light enough that it won’t weigh the whipped cream down.
Where Do I Find A Graham Cracker Crust?
You should be able to find a premade graham cracker crust in the baking aisle of your local grocery store. If you don’t find them there, check a big box store such as Target or Wal-Mart. If they are nowhere to be found, never fear! All you need is graham cracker crumbs (which you can also buy pre-pulverized) or graham crackers, sugar, and butter to make your own crust.
Do I have to squeeze my own limes?
While I highly recommend using FRESH limes, you can cheat and buy fresh squeezed key lime juice! Since 5-6 limes only yield about ¼ cup of juice and you need 2/3 cup, you can use as much store-bought lime juice as you want to get to the full amount.
If you love to squeeze limes, I definitely recommend taking the extra step to squeeze your own fresh lime juice. But it won’t ruin the flavor if you decide to use pre-squeezed lime juice.
How Tart Is It?
Quick and Easy Key Lime Pie is a fairly tart pie. Don’t worry! You can also adjust the amount of tartness, if your family doesn’t love a super tart key lime pie. Simply reduce the amount of lime zest by half to make it a little milder.
How Do I Store Quick and Easy Key Lime Pie?
You can keep Quick and Easy Key Lime Pie in the refrigerator for up to 2-3 days, covered with foil or plastic wrap.
You can also freeze it! Whether you freeze individual slices or the whole pie, wrap it tightly in foil or plastic and place it in a freezer safe bag. Remove as much air as you can before sealing it and eat within a month or two.
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Quick and Easy Key Lime Pie
A simple and tasty dessert, perfect for a hot summer day, Quick and Easy Key Lime Pie is a make-ahead dream. The tart and sweet combination is sure to be a winner.
Ingredients
- Store bought graham cracker crust
- 3 egg yolks
- 2 teaspoons lime zest
- 1 tsp vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed Juice of limes or store bought lime juice
Whipped Topping:
- 1 cup heavy or whipping cream, cold
- 2 tablespoons confectioners' sugar
Instructions
- Preheat the oven to 350
- Beat the egg yolks and lime zest at high speed for 5 mins. Will become lighter in color and fluffy.
- Slowly add the condensed milk and vanilla.
- Continue to beat until thickened for 4-5 minutes longer.
- Reduce the mixer speed and slowly add the lime juice
- Careful to mix until just combined
- Pour the mixture into the crust.
- Bake for 10-12 minutes, until the filling has set.
- Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
