Key Lime Pie
Florida Key lime pie with a tangy lime filling in a graham cracker crust and whipped cream topping. Baking the filling only briefly, just until it's barely set with a slight wobble, keeps the texture silky instead of curdled or rubbery.
Ingredients
Instructions
Mix crushed crackers with melted butter, press into a 23cm tart tin and bake at 180C for 10 minutes.
Whisk egg yolks until pale.
Add condensed milk, lime juice and zest, whisk until smooth.
Pour filling into baked crust.
Bake at 160C for 15 minutes until just set.
Cool completely then refrigerate 2 hours.
Whip cream with icing sugar to soft peaks.
Pipe or spread cream over pie and serve with extra lime zest.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.