Karen's Famous Key Lime Pie

Recipe by: Karen Rosenbloom

A decadent graham cracker crust holds an indulgent key lime filling.

This is the BEST summer dessert— a chilled slice of key lime pie topped with plenty of whipped cream.

It is also an easy recipe that can be made even easier with the following tips:

-While this recipe is BEST made with fresh hand-squeezed Florida key limes, you can also make it with bottled key lime juice.

-This recipe is also best made with a homemade graham cracker crust, but sometimes I use a store-bought one along with store-bought whipped cream to save time.

The full recipe video can be found on Tiktok @Karens_Cooking.

Makes one pie:

Ingredients:

One graham cracker crust (store-bought or homemade)

Two 14 - ounce cans of sweetened condensed milk

6 Ounces of freshly squeezed key lime juice

1/2 tsp key lime zest

1 tsp vanilla extract

1/8 tsp salt

6 egg yolks

1/2 cup sour cream

Optional, (but not really haha)

Whipped cream to serve.

Instructions:

Preheat oven to 350 degrees.

In a large bowl, combine the key Lime juice, zest, vanilla extract, salt, egg yolks, and sour cream. Whisk and then add the sweetened condensed milk.

When the mixture is completely smooth, add to a pre-baked graham cracker crust. Place the pie in the center of a baking sheet along with a cup of ice cubes (see video for visual) the ice cubes will create steam in the oven creating a water bath which aids in even cooking and prevents cracking.

Bake for 30-35 minutes.

Allow to cool then refrigerate for 4 hours (or overnight) before serving. Serve chilled with a generous dollop of whipped cream.

Tips & Tricks:

For an incomparable flavor, I highly suggest using fresh Florida key limes

For texture, I fold in a third of a cup of sour cream and bake using a steam bath.

If you’re making your graham cracker crust, try using brown butter for an added depth of flavor.

For more recipes like this follow me on Instagram: @Karen_eats.