Dive Into Summer Delight: How To Make Quick Key Lime Pie In Record Time

Indulge in the tangy zest of a classic dessert with our step-by-step guide on how to make quick key lime pie. This delectable treat, bursting with vibrant citrus flavors, is perfect for any occasion and can be whipped up in a jiffy.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons sugar

For the Filling:

• 1 cup key lime juice (about 12 key limes)
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Meringue (Optional):

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar

Instructions

Make the Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press the mixture evenly into the bottom of a 9-inch pie plate.
4. Bake for 10-12 minutes, or until golden brown. Let cool completely.

Make the Filling:

1. In a large bowl, whisk together key lime juice, sweetened condensed milk, sour cream, heavy cream, vanilla extract, and salt.
2. Pour the filling into the cooled crust.
3. Refrigerate for at least 3 hours, or overnight.

Make the Meringue (Optional):

1. In a clean bowl, beat egg whites and cream of tartar until foamy.
2. Gradually add sugar while continuing to beat until stiff peaks form.
3. Spread the meringue over the pie filling.
4. Bake for 10-15 minutes, or until golden brown. Let cool completely.

Tips

• For a more intense lime flavor, use freshly squeezed key lime juice.
• If you don’t have sour cream, you can substitute plain yogurt.
• To prevent the meringue from weeping, make sure the egg whites are at room temperature before whipping.
• If you don’t have a kitchen torch, you can brown the meringue under the broiler. Just keep a close eye on it to avoid burning.

Variations

• Graham Cracker Crust: Replace the graham cracker crumbs with crushed Oreos or chocolate wafers.
• Key Lime Swirl: Swirl a few tablespoons of lime curd into the filling before refrigerating.
• Tropical Twist: Add chopped mango, pineapple, or berries to the filling for a fruity twist.
• Coconut Cream: Top the pie with whipped coconut cream instead of meringue.

Serving Suggestions

• Serve chilled with a dollop of whipped cream or ice cream.
• Garnish with fresh key lime slices or lime zest.
• Pair with a refreshing glass of lemonade or iced tea.

FAQs

Q: Can I make the pie ahead of time?
A: Yes, the pie can be made up to 3 days ahead of time. Simply cover it tightly with plastic wrap and refrigerate.

Q: How do I store the pie?
A: Store the pie in the refrigerator for up to 3 days. If you have topped it with meringue, keep it covered with plastic wrap to prevent the meringue from absorbing moisture.

Q: Can I freeze the pie?
A: Yes, you can freeze the pie for up to 2 months. Just wrap it tightly with plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Final Note

Treat your taste buds to the sweet and tangy delight of a homemade key lime pie. With our quick and easy recipe, you can enjoy this classic dessert in no time. Experiment with different variations and serving suggestions to create a truly unique and unforgettable culinary experience.