Happy hump day y’all! You’ve made it through half the work week and lets be honest you deserve a treat for working so hard! There’s pretty much no better way to treat yourself or celebrate than with pie… and more specifically deliciously tart and perfect key lime pie! Last night I was celebrating because our coed rec league softball team went undefeated in our regular season (9-0!) So we are heading into the playoffs ranked #1! We played a double header under beautiful pink Park City skies! Doesn’t get much better than that! Oh wait it does… Key Lime Pie! This is my all time favorite go to recipe that was passed on to me by a friend. I have tired many variations of key lime pies and this one hands down always wins.
It is the perfect balance of tangy and sweet, it’s so satisfying and refreshing! I have also made it a few different ways, both as a pie and as individual mini tarts! The pie version is definitely less time consuming since you’re not packing the graham cracker crust into each little individual cupcake tin, however the result of the mini tarts is quite chic! Top these little babies off with a dollop of freshly whipped cream and booyah you’re the most popular person at the party!
Key Lime Pie (Serves 8)
Ingredients For the Graham Cracker Crust
1 1/4 cups graham cracker crumbs (about one sleeve of graham crackers, finely crushed)
5-6 tablespoons unsalted butter, melted
For the Key Lime Filling
3 Large egg yolks
1 14oz can sweeten condensed milk
1/2 cup fresh squeezed key lime juice
2 teaspoons freshly grated key lime zest
For the Whipped Topping
1 cup heavy whipping cream
2 tablespoons granulated white sugar
- Preheat oven to 350 degrees
- Mix together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of a 9-inch pie pan or large cupcake pan (you may need to do a few batches with the cupcake pan if you only have one). Bake in oven for about 8-10 minutes, until golden brown (don’t allow it to get too brown).
- Meanwhile, In the bowl of your electric mixer (you can use a hand mixer or kitchen aide), with the whisk attachment beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the sweeten condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the limejuice and zest.
- Pour the filling into the crust and bake for another 10 minutes, or until the filling has set. Remove from the oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate until serving time. (Pie can be made at this point and stored in fridge over night).
- Just before serving, make the whipping cream. In a separate bowl, beat the whipping cream until soft peaks form, add sugar and beat until stiff peaks form. Place mounds of whipping cream on top of the pie filling.