Indulge in a Taste of Paradise: Discover How to Craft an Unforgettable Key Lime Pie with Condensed Milk

Indulge in the zesty delight of homemade key lime pie with the convenience of condensed milk. This classic dessert is elevated to new heights with its creamy, tangy filling and flaky, buttery crust. Follow our comprehensive guide to master the art of creating this irresistible treat.

Ingredients You’ll Need:

For the Crust:

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

For the Filling:

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup key lime juice (from about 12-15 key limes)
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 large egg yolks

For the Meringue (Optional):

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

Step-by-Step Instructions:

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

Creating the Filling:
1. In a large bowl, whisk together condensed milk, key lime juice, sour cream, and vanilla extract.
2. Beat in egg yolks until well combined.
3. Pour the filling into the cooled crust.

Baking the Pie:
1. Bake for 15-20 minutes until the filling is set but still slightly wobbly.
2. Let cool to room temperature.

Making 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 cooled pie filling.
4. Bake for 5-7 minutes until the meringue is golden brown.

Chilling and Serving:

1. Refrigerate the pie for at least 4 hours or overnight before serving.
2. Slice and enjoy the creamy, tangy goodness of your homemade key lime pie.

Tips for Success:

• 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 less intense.
• Don’t overbake the pie. The filling should be set but still slightly wobbly.
• If you don’t want to make a meringue, you can simply chill the pie after baking.

Variations:

• Add a layer of whipped cream to the top of the pie before refrigerating.
• Top the pie with fresh berries or sliced mango.
• For a chocolatey twist, add a layer of chocolate ganache between the crust and filling.

The Perfect Ending:

Whether you serve it as a refreshing summer treat or a decadent dessert, this key lime pie with condensed milk will leave an unforgettable impression. Its creamy, tangy filling and flaky crust create a symphony of flavors that will tantalize your taste buds. So gather your ingredients, follow our step-by-step guide, and embark on a culinary journey that will delight your family and friends.

Answers to Your Questions

Q: Can I use regular limes instead of key limes?
A: Yes, you can substitute regular limes, but the flavor will be slightly less intense.

Q: How do I know when the pie is done baking?
A: The filling should be set but still slightly wobbly when you gently shake the pie.

Q: Can I make the pie ahead of time?
A: Yes, the pie can be refrigerated for up to 3 days before serving.