Key Lime Pie

• 1 9-inch graham cracker crust
• 14 ounces sweetened condensed milk
• 1/2 cup key lime juice (about 4-6 limes)
• 1/2 teaspoon lime zest
• 1 8-ounce tub whipped topping, thawed

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a bowl, whisk together sweetened condensed milk and key lime juice until smooth.
3. 3 Pour mixture into the graham cracker crust.
4. 4 Bake for 15 minutes.
5. 5 Cool completely in the refrigerator for at least 4 hours.
6. 6 Before serving, spread whipped topping over pie and sprinkle with lime zest.

Nutrition

Tips

• Use fresh key limes for the best flavor.
• If key limes are unavailable, substitute with regular lime juice.
• Ensure pie is fully cooled before adding whipped topping.
• For a no-bake option, chill the filling in the crust for 4 hours instead of baking.
• Garnish with additional lime slices for a pop of color.

Storage

Store in the refrigerator for up to 3 days. Do not freeze.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a scoop of vanilla ice cream.
• Enjoy with a cup of freshly brewed coffee.
• Add a sprinkle of toasted coconut flakes for texture.

FAQ