The Best Key Lime Pie has the most amazing homemade graham cracker shortbread crust, with a perfectly creamy and tart filling, and homemade whipped cream on top. It is simple to prepare and so good, you will want to eat the whole pie in one sitting!
Keyword: Key Lime Pie
Author: Caytlin McCleery
1teaspoon vanilla extract
1 1/4cupall-purpose flour
Key Lime Pie Filling
14ouncessweetened condensed milk
1/2cupkey lime juice
Whipped Cream Topping
1cupheavy whipping cream
Preheat oven to 375 degrees Fahrenheit.
In a stand mixer, beat together butter, honey, brown sugar, and vanilla. Add in flour and salt and mix until combined. Don't overwork it. Mixture will be crumbly.
Press the mixture into a 9-inch standard pie plate. Bake for 7 minutes.
Key Lime Filling
Lower the oven temperature to 350 degrees Fahrenheit.
In a stand mixer, mix the egg yolks by themselves for 1 minute on medium-high speed. Add in heavy cream and mix again for 1 full minute on medium-high speed. It should appear fluffy.
Add in the sweetened condensed milk and mix for 1 minute on medium-high and then add in key-lime juice. Mix for another 30 seconds on a low-medium speed.
Pour the mixture into the prepared pie shell. Bake for 15 minutes or until filling is set.
Let cool for 1 hour before moving to the fridge to chill completely, about 4 more hours. Top with whipped cream and enjoy!
Combine the heavy whipping cream and powdered sugar in a bowl and whip until it forms stiff peaks.