Get ready to embark on a tantalizing culinary journey that will transport you to a tropical paradise with every single bite! This legendary Pioneer Woman's Key Lime Pie isn't just a dessert—it's a creamy, zesty masterpiece that promises to revolutionize your dessert game. Imagine a perfectly crisp graham cracker crust, topped with a velvety smooth lime filling that balances sweetness and tartness in pure perfection, crowned with a cloud-like whipped cream that melts in your mouth. Whether you're a baking novice or a seasoned pro, this recipe will become your new go-to dessert that'll have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust bakes evenly and becomes golden brown.
- In a medium mixing bowl, combine 1 ½ cups of graham cracker crumbs and ½ cup of sugar. Mix them together until they are well combined.
- Pour in ½ cup of melted unsalted butter into the graham cracker mixture. Stir until all the crumbs are evenly 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. Make sure to pack it tightly to create a sturdy crust.
- Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove 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 blended.
- Add 1 can (14 oz) of sweetened condensed milk to the egg yolks and continue whisking until the mixture is smooth and creamy.
- Pour in ½ cup of key lime juice and mix until fully incorporated. The filling should be thick and slightly tangy.
- Pour the key lime filling into the cooled graham cracker crust, spreading it evenly.
- Bake the pie in the oven for an additional 10 minutes. This will help set the filling. Once done, remove it from the oven and let it cool to room temperature.
- While the pie is cooling, prepare the whipped cream topping. In a medium mixing bowl, pour in 1 cup of heavy whipping cream.
- Using an electric mixer, beat the cream on medium speed until it begins to thicken.
- Add 2 tablespoons of powdered sugar to the cream and continue beating until soft peaks form. Be careful not to overbeat, as you want the cream to remain fluffy.
- Once the pie has cooled completely, spread the whipped cream topping over the key lime filling, smoothing it out with a spatula.
- Chill the pie in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the pie to set properly.
- When ready to serve, slice the pie into 8 equal portions and enjoy your delicious Pioneer Woman's Key Lime Pie!
Tips
- Use fresh key lime juice if possible for the most vibrant flavor, but bottled key lime juice works perfectly fine too.
- Make sure your eggs are at room temperature to ensure smoother mixing.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create an even, compact base.
- Don't overbeat the whipped cream—stop when soft peaks form to maintain its light, airy texture.
- Chill the pie for at least 2 hours before serving to allow flavors to meld and the filling to set properly.
- For a professional touch, garnish with lime zest or thin lime slices before serving.
- Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 160mg
