Get ready to transport yourself to the sunny shores of Florida with the most tantalizing dessert that captures the essence of tropical bliss! This Marco Island Key Lime Pie isn't just a dessert; it's a creamy, tangy slice of heaven that promises to revolutionize your dessert game. Imagine a perfectly crisp graham cracker crust cradling a silky smooth filling that bursts with the vibrant, refreshing flavor of key limes – it's like a vacation in every single bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- �
- � cup melted butter
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ¾ cup key lime juice
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie bakes evenly and achieves the perfect texture.
- In a medium mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of sugar, and ⅓ cup of melted butter. Mix well until the crumbs are fully coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup or your fingers to create an even layer. Make sure to pack it tightly to prevent the crust from crumbling after baking.
- Bake the crust in the preheated oven for about 10 minutes, or until it is golden brown. Keep an eye on it to avoid burning. Once done, remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, whisk together 4 large egg yolks until they are well combined and slightly frothy. This will help create a smooth filling.
- Add 1 can (14 oz) of sweetened condensed milk to the egg yolks and mix until fully incorporated. The mixture should be creamy and smooth.
- Slowly pour in ¾ cup of key lime juice while continuing to whisk. Make sure the juice is well mixed in, as it will help thicken the filling and give it that signature tart flavor.
- Pour the key lime filling into the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake the pie in the oven for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Keep an eye on it to avoid overcooking.
- Once baked, remove the pie from the oven and allow it to cool at room temperature for about 30 minutes. After it has cooled, refrigerate the pie for at least 2 hours to allow it to fully set and chill.
- Before serving, top the pie with whipped cream. You can use store-bought whipped cream or make your own by whipping heavy cream with a bit of sugar until soft peaks form.
- Slice the pie into 8 servings and enjoy the refreshing taste of Marco Island Key Lime Pie!
Tips
- Key Lime Selection: For the most authentic flavor, use fresh key limes if possible. If unavailable, bottled key lime juice works perfectly.
- Crust Technique: When pressing the graham cracker crust, use the bottom of a measuring cup to create an even, compact layer that will hold together beautifully.
- Egg Yolk Tip: Ensure your egg yolks are at room temperature for smoother mixing and a more consistent filling.
- Baking Precision: Watch your pie carefully during the final baking stage. The filling should be set but still slightly jiggly in the center – this ensures a creamy texture.
- Chilling is Key: Allow the pie to chill for at least 2 hours before serving. This helps the filling set perfectly and enhances the flavor.
- Whipped Cream Hack: For an extra touch of luxury, make your own whipped cream by beating heavy cream with a touch of powdered sugar until soft peaks form.
- Make Ahead: This pie actually tastes even better when made a day in advance, allowing the flavors to meld and intensify.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 140mg
