Unlock The Tangy Delight: How To Craft A Perfect Key Lime Pie With Condensed Milk

Indulge in the tantalizing symphony of flavors with our comprehensive guide on how to make key lime pie with condensed milk. This iconic dessert combines the tangy zest of key limes with the velvety creaminess of condensed milk, creating a culinary masterpiece that will tantalize your taste buds.

Ingredients:

• 1 (9-inch) graham cracker crust
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup key lime juice (from about 10-12 key limes)
• 1/4 cup lime zest (from about 6-8 key limes)
• 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Crust

• Pour the condensed milk into a large bowl.
• Whisk in the key lime juice, lime zest, and vanilla extract until smooth.
• Pour the filling into the graham cracker crust.

Step 2: Refrigerate and Set

• Refrigerate the pie for at least 4 hours, or overnight, to allow it to set.

Whipped Cream Topping:

Step 3: Ingredients for Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Step 4: Whip the Cream

• In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 5: Top the Pie with Whipped Cream

• Spread the whipped cream evenly over the chilled pie.

Garnish:

Step 6: Key Lime Zest and Graham Cracker Crumbs

• For an extra touch of flavor and texture, garnish the pie with freshly grated key lime zest and crushed graham cracker crumbs.

Serving:

Step 7: Slice and Enjoy

• Slice the key lime pie and serve chilled.

Variations:

• No-Bake Key Lime Pie: Omit the baking step and simply refrigerate the pie for a no-bake version.
• Coconut Key Lime Pie: Add 1/2 cup shredded coconut to the filling for a tropical twist.
• Key Lime Cheesecake: Replace the graham cracker crust with a cheesecake crust for a creamy and tangy dessert.

Tips:

• Use fresh key limes for the best flavor.
• If you don’t have key limes, you can substitute regular limes, but the flavor will be slightly different.
• For a smoother filling, strain the key lime juice before adding it to the condensed milk.
• Refrigerate the pie for at least 4 hours, or overnight, to ensure it sets properly.

Key Points: A Tart-Sweet Symphony

Whether you’re a seasoned baker or a novice in the kitchen, this step-by-step guide will empower you to create an unforgettable key lime pie with condensed milk. Its vibrant flavors and velvety texture will delight your senses and leave you craving more. So, gather your ingredients, follow our instructions meticulously, and prepare to savor a slice of this culinary masterpiece.

Frequently Asked Questions

Q: Can I use regular limes instead of key limes?
A: Yes, you can substitute regular limes, but the flavor will be slightly different. Key limes have a more intense and floral flavor than regular limes.

Q: How long does key lime pie last in the refrigerator?
A: Key lime pie will last for up to 3 days in the refrigerator.

Q: Can I freeze key lime pie?
A: Yes, you can freeze key lime pie for up to 2 months. Thaw it overnight in the refrigerator before serving.