Key Lime Pie

Before the end of summer, and the seasons change once again, I wanted to share a favorite recipe with you. This is the perfect summertime dessert. However, since limes are ripe from May all the way into October, this dessert has also been a fall favorite of mine many times – it is always a huge hit. It’s light, sweet, refreshing and has just the perfect amount of tartness. This Key Lime pie is a guaranteed crowd pleaser. Whenever I make it, it is enjoyed by everyone. Simple, quick and delicious! 

The thick gram cracker crust gives this dessert a delightful buttery base. The zesty pie filling is the perfect amount of zing for your tastebuds, and I really love to top it with delicious homemade whipped cream. Then, just add a little lime zest and you have a pie that will wow whoever has the pleasure of tasting it!

Below you will find the recipe for this pie and also my go-to bonus recipe for stabilized whipped cream. Stabilized whipped cream will stay firm, without flattening out over time.

I hope you try it. 

Ingredients:

• 2 1/2 cup crushed graham cracker crumbs
• 10 Tbsp butter, melted
• 1/2 cup white sugar
• 1/2 cup sour cream
• 2, 14 oz. sweetened condensed milk
• 3/4 cup key lime juice
• 2 Tbsp lime zest (for garnish) 

Instructions:

To make the crust:

• Mix together the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom (and up the sides) of a 9 inch pie pan. 
• Bake the crust for 10 minutes at 350° 

Key lime pie filling:

• Combine the sour cream, sweetened condensed milk and lime juice. Blend together until smooth
• Pour the mixture into a pie pan on top of the baked crust
• Bake the pie for 10 minutes in the oven at 350° until tiny bubbles form on the surface
• Turn the oven off and let the pie sit in the hot oven for 30 minutes
• Take it out and let cool to room temperature
• Chill for at least 1 hour 

Stabilized whipped cream:

• 1 tsp unflavored gelatin powder
• 4 Tbsp cold water
• 2 cups heavy whipping cream
• 4 Tbsp confectioner’s sugar

1. Sprinkle gelatin over cold water in small bowl to soften

2. Scald 2 Tbsp of the heavy cream (using a small pan, bring the cream to a simmer on the stove). Pour the hot cream over the gelatin, stirring well until dissolved

3. Refrigerate the mixture for 15 minutes. Then whisk continuously until smooth

4. In a stand mixer or with a hand beater, whip remaining cream and sugar just until soft peaks form. Add in the chilled, smoothed gelatin mixture and continue to mix just about 20 to 30 seconds more. Just until stiff peaks start to form. Be careful not to over beat

Add the stabilized whipped cream into a piping bag and decorate the top of the chilled key lime pie

Garnish with lime zest

Enjoy! 

Be blessed, friends!

~ Stephanie