Fluffy Key Lime Pie π
Light, creamy, citrusy bliss with every bite.
Tart meets sweet. Cloud meets pie.
π Ingredients
π₯ For the crust:
β’ 1 Β½ cups (150g) graham cracker crumbs πͺ
β’ 2 tbsp sugar π
β’ 6 tbsp (85g) unsalted butter, melted π§
π For the fluffy filling:
β’ 1 can (14 oz / 400g) sweetened condensed milk π₯
β’ 1/2 cup (120ml) key lime juice (fresh or bottled) π
β’ Zest of 2 limes π
β’ 1 tsp vanilla extract πΌ
β’ 1 Β½ cups (360ml) cold heavy whipping cream π§
β’ 2 tbsp powdered sugar βοΈ
π©βπ³ Instructions:
1. Make the crust:
1 Preheat oven to 175Β°C (350Β°F).
2 Mix graham crumbs, sugar, and melted butter until combined.
3 Press into a 9-inch pie pan (bottom & sides).
4 Bake for 8β10 mins, then let cool completely. βοΈ
2. Make the filling:
1 In a bowl, whisk together:
β¦ Sweetened condensed milk
β¦ Key lime juice
β¦ Lime zest
β¦ Vanilla extractοΏ½β€ The mixture will thicken slightly. Set aside. π
2 In another bowl, whip the cold cream with powdered sugar until stiff peaks form. π₯
3 Gently fold the whipped cream into the lime mixture until fully combined and fluffy! βοΈ
3. Assemble the pie:
1 Pour the fluffy filling into the cooled crust.
2 Smooth the top and chill for at least 4 hours (overnight is even better!). βοΈ
3 Before serving, garnish with:
β¦ Lime slices π
β¦ Lime zest
β¦ Whipped cream swirls β¨
π½οΈ Serving Tips:
β’ Serve chilled straight from the fridge π§
β’ Pairs beautifully with iced tea or sparkling water π¦π΅
β’ Slice with a hot knife for clean cuts πͺ
π‘ Pro Tips:
β’ No key limes? Regular lime juice works great too π
β’ Want extra tang? Add a touch of Greek yogurt or sour cream to the lime mix
β’ Want extra fluff? Double the whipped cream for a more mousse-like texture
