Quick and Easy Key Lime Pie
Equipment
- Stand mixer with whisk attachment
Ingredients
- Store bought graham cracker crust
- 3 egg yolks
- 2 tsp 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 tbsp 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.
Notes
5-6 limes only yielded 1/4 cup juice so I added in store bought lime juice for a hybrid
If your family is not big on super tart pie I would reduce the zest to 1 tsp vs 2.
Tried this recipe?Let us know how it was!