Baked Key Lime Pie + (The Right Way to Squeeze a Lime!)

This Baked Key Lime Pie is a smooth and creamy dessert with a perfect balance of tartness and sweetness. The baked filling is light and luscious, made with fresh key lime juice and whipped egg whites, giving it a soft and airy texture. A buttery graham cracker crust complements the citrusy filling, and the whole pie is topped with a fluffy homemade whipped cream.

10 slices

Prep Time 15

Cook Time 13

Total Time 28

Ingredients

Crust:

1-1/2 cup (23 g) graham cracker crumbs - about 20 squares
½ cup (60 g) powdered sugar
½ cup (113 ½ g) butter, melted

Filling:

4 (200 g) large eggs, separated
1 14 oz. can (397 g) sweetened condensed milk
⅓ cup (76 g) fresh-squeezed key lime juice
9- inch graham cracker pie crust - purchased or homemade

Topping:

1 cup (238 g) heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Crust

Crush 1-1/2 cup graham cracker crumbs using food processor or blender. Add 1/2 cup powdered sugar and 1/2 cup butter, melted. Pulse until mixed.
Press into 9-inch pie shell.
Bake at 300˚F for 8 minutes, then set aside to cool.

Prepare the Filling

Increase oven temperature to 325°F (165°C).
Beat 3 egg whites in a small bowl until stiff peaks form. Set aside.
Using the same beaters, whip egg yolks and one extra egg white in a separate bowl until thick and pale. Slowly mix in sweetened condensed milk, followed by key lime juice. Fold in the beaten egg whites gently—don't overmix!

Bake the Pie

Pour the filling into the baked crust. Bake for 10-15 minutes until set but slightly jiggly in the center. Cool at room temperature, then refrigerate for 2-3 hours.

Make the Whipped Cream Topping

Whip 1 cup heavy cream until soft peaks form. Add ⅓ cup powdered sugar and 1 teaspoon vanilla extract. Continue beating until the cream holds a stiff peak. Spread over chilled pie.

Nutritional Information