Creamy and tangy key lime pie made with fresh lime juice, sweetened condensed milk, and a buttery shortbread crust—this easy, classic dessert is light, refreshing, and perfect for summer gatherings or make-ahead treats.
1/2cupLime Juice2-3 limes juiced+ zest of 1/2 lime
Whipped Topping:
1cupHeavy Whipping Cream
2tablespoonsSugar
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!