Imagine this: you're flipping through an old family cookbook and stumble upon a cherished recipe for Key Lime Pie. Now, picture crafting that buttery graham cracker crust by hand, its golden edges just crisp enough to hold the silken lime filling - a concoction so smooth it feels like velvet on your tongue. With every forkful of this delicious dessert topped with a swirl of homemade whipped cream, you get a lovely dance of tart and sweet flavors, perfect for wrapping up a hearty meal or celebrating simple moments. This pie isn't just food; it's a slice of heaven that promises to be as easy to make as it is delightful to eat.
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Alright, now that you're all set with the scene of what this Key Lime Pie promises, let's step into the kitchen and put that apron to work. Imagine it’s a bright Sunday afternoon, the kind where the light plays lazily through your kitchen window. You’ve got some sweet tunes playing in the background, and you’re ready to whip up something that zings with zest and soothes with sweetness. We’ll start by crafting a crumbly, buttery base that sets the stage for a smooth, citrusy filling, topped off with a cloud of whipped cream. Ready to bring this vibrant dessert to life? Let’s get started!
Steps to follow
1
Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl until well mixed.
2
Press the mixture into the bottom and up the sides of a 9-inch pie plate, then bake at 350°F (175°C) for 10 minutes. Allow to cool slightly.
3
In a separate bowl, whisk together the egg yolks and lime zest until the mixture is light and fluffy, about 5 minutes.
4
Gradually add the key lime juice and sweetened condensed milk to the egg yolk mixture, whisking until well combined.
5
Pour the filling into the cooled graham cracker crust and bake at 350°F (175°C) for 15 minutes. Allow to cool completely, then refrigerate for at least 3 hours.
6
Whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie before serving.
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