Key Lime Cream Pie
Recipe GLPRd6bf673eb0539f
A classic Key Lime Cream Pie with a tangy, creamy filling made from fresh key lime juice, sweetened condensed milk, and eggs baked in a crisp pastry shell. This elegant dessert is perfect for warm weather and delivers bright citrus flavor with a silky texture. Serve chilled for best results.
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Ingredients
3 eggs, beaten
1/2 cup key lime juice
1 teaspoon grated lime zest
1 (14 ounce) can sweetened condensed milk
1 (9 inch) pie crust, baked
Directions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a medium mixing bowl, combine the beaten eggs, sweetened condensed milk, key lime juice, and grated lime zest. Using an electric mixer on medium speed, blend the mixture for approximately 1 minute until all ingredients are fully incorporated and the filling is smooth.
Pour the prepared filling into the baked pie crust, spreading it evenly throughout the shell.
Place the pie in the preheated oven and bake for 30 to 35 minutes. The pie is done when the center is set but still has a slight jiggle—the internal temperature should reach 160 degrees Fahrenheit at the center.
Remove the pie from the oven and allow it to cool on a wire rack for 15 minutes, then refrigerate for at least 2 hours before serving. This chilling time is essential for the filling to set properly and for the flavors to develop.
