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The origins of Key Lime Pie can be traced back to the early 20th century in the Florida Keys, where the unique climate allowed for the growth of key limes—small, aromatic limes that are notably different from their Persian counterparts. The first documented recipe for Key Lime Pie appeared in a 1931 cookbook by a local Key West resident, suggesting that this dessert has deep roots in the region's culinary traditions.

Classic Key Lime Pie – Refreshing & Zesty!

Indulge in the delectable world of Key Lime Pie, a classic dessert that offers a refreshing zesty twist. Originating in the Florida Keys, this pie combines the tartness of key limes with a creamy filling and a sweet graham cracker crust. Perfect for warm weather, it brings nostalgia and joy to any occasion. Explore its rich history, essential ingredients, and step-by-step recipe to create your own slice of sunshine. Enjoy the delightful balance of flavors that makes Key Lime Pie a beloved favorite!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

Pinch of salt

For the Filling:

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

½ cup key lime juice (freshly squeezed if possible)

Zest of 2 key limes

1 teaspoon vanilla extract

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Lime slices and zest for garnish

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C).

      Prepare the Crust:

        In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool.

          Make the Filling:

            In a large mixing bowl, whisk the egg yolks until they are pale and slightly thickened. Add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Mix until smooth and well combined.

              Bake the Pie:

                Pour the filling into the cooled crust and smooth the top with a spatula. Bake for 15-20 minutes, or just until the filling is set but not browned. The center should still have a slight jiggle. Remove from the oven and let it cool to room temperature. Then refrigerate for at least 3 hours, preferably overnight, to allow it to firm up.

                  Prepare the Whipped Topping:

                    In a medium bowl, whip the heavy cream with a hand mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

                      Assemble:

                        Once the pie is chilled and set, spread the whipped cream topping evenly over the pie. Garnish with lime slices and additional lime zest for a burst of color.

                          Serve:

                            Slice the pie and serve cold. Enjoy the refreshing and zesty flavors of your Classic Key Lime Pie!

                              Prep Time: 20 minutes | Total Time: 4 hours | Servings: 8 slices