Grandma’s Key Lime Pie has a buttery graham cracker crust filled with a creamy, custardy key lime filling that’s perfectly tart and tangy, then topped with real whipped cream. A simple, classic dessert everyone loves.
1cuplime juiceapprox. 6 limes or bottled lime juice works too, preferably key lime juice
1tbsplime zest1 whole lime zested
Whipped Topping:
1cupHeavy Whipping Cream
1tablespoonsSugar
1tsplime zest for garnish
Instructions
For the Crust:
Combine flour,sugar, and lime zest, cut butter into dry ingredients until completely incorporated and crumbly.
Drizzle lime juice into dry ingredients. Dough should be crumbly but hold together when you pinch it.
Dump into 9"pie plate and press into bottom and up the sides. Bake in a 350 degree oven for 12-15 minutes. Remove and make filling.
For the Filling:
Separate eggs, add yolks to mixing bowl with sweetened condensed milk, mix on medium high speed for 3 minutes.
Gradually add lime juice, continue to mix for another 5 minutes until light and fluffy.
Pour filling into previously baked pie dish from above instructions.
Cover with foil if you are afraid of your crust becoming too brown.
Bake in a 350 degree oven for 25-30 minutes or until set, no jiggles.
Whipped Cream:
Combine heavy whipping cream and sugar in a large bowl.
Whip until forms peaks, about 3-5 minutes.
If you have a decorating bag you can pipe it on your pie. Or you can use a Zip-loc bag and snip the corner, this works great for piping. Or of course you can pile it high, and cover the whole pie surface with whip topping this always is a good idea!