Karen's Famous Key Lime Pie

Recipe by: Karen Rosenbloom

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

This is the ULTIMATE 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.

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 tsp key lime zest

1 tsp vanilla extract

1/8 tsp salt

6 egg yolks

1/2 cup sour cream

Optional,

Whipped cream to serve.

Instructions:

Preheat oven to 350 degrees.

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

Whisk together using a stand mixer until 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 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 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.

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

or Instagram: @Karen_eats.