Classic Key Lime Pie

Happy Sunday friends! It’s sure feeling like summer here in Chicago (and Michigan)! Perfect weather for my favorite summer dessert pie – Key Lime pie. I don’t think I’ve met anyone who doesn’t like Key Lime pie?!

This lucky little pie was made with love to share <3. Our dear friends recently got engaged, so yesterday we celebrated their future together sharing in good company, laughter and Key Lime pie.

I love Martha Stewarts Key Lime pie recipe below and I highly recommend you give it a try!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbs melted butter, cooled
• 5 tbs pure cane sugar
• 1/2 cup key lime juice
• Zest from 1 lime
• 1 1/2 cups heavy cream
• 1 14oz can sweetened condensed milk
• 4 egg yolks

1. Preheat oven to 375.
2. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
3. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
4. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
5. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately or place in the fridge until ready to serve. Enjoy!

What’s your favorite summer pie???

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