9 inch pie crust, pastry style or graham cracker<\/p>\n
1 tbsp grated lime zest<\/p>\n
3 cups Sweetened condensed milk<\/p>\n
\u00bd cup sour cream<\/p>\n
\u00be cup Key Lime juice<\/p>\n
Step 1:<\/strong><\/p>\n Preheat the oven to 350*<\/p>\n In a large bowl, mix the lime juice, lime zest, sweetened condensed milk and the sour cream<\/p>\n Step 2:<\/strong><\/p>\n Pour this mixture into the prepared pie crust<\/p>\n Place in a preheated oven for 5 to 8 minutes.<\/p>\n The pie is done when tiny bubbles begin to pop on the surface. Do not leave it in the oven longer.<\/p>\n Step 3:<\/strong><\/p>\n Chill the pie for at least three hours in the refrigerator.<\/p>\n Garnish with dollops of whipped topping with a slice of lime in each dollop.<\/p>\n Enjoy!<\/p>\n Simple Preparation:<\/strong> This recipe offers a straightforward method for making Key Lime Pie, making it accessible even for novice bakers.<\/p>\n Versatile Crust Options:<\/strong> The recipe provides flexibility by allowing the use of either a pastry-style or graham cracker crust, catering to personal preferences and dietary restrictions.<\/p>\n Bright and Tangy Flavor:<\/strong> The combination of fresh lime zest and juice, along with sweetened condensed milk and sour cream, creates a vibrant and tangy filling that is characteristic of Key Lime Pie.<\/p>\n Quick Baking Time:<\/strong> With a baking time of just 5 to 8 minutes, the pie can be prepared and baked relatively quickly, perfect for those craving a delicious dessert without a lengthy baking process.<\/p>\n Chilling Step:<\/strong> Chilling the pie for at least three hours in the refrigerator allows it to set properly and enhances the flavors, ensuring a refreshing and creamy texture.<\/p>\n Adaptability:<\/strong> The recipe accommodates substitutions, such as using bottled lime juice instead of fresh Key Lime juice, providing flexibility based on ingredient availability.<\/p>\n Make-Ahead Option:<\/strong> The pie can be made ahead of time and stored in the refrigerator, allowing for convenient preparation for gatherings or special occasions.<\/p>\n No-Bake Alternative:<\/strong> While the traditional recipe involves baking, the FAQs offer suggestions for creating a no-bake version using a premade graham cracker crust, catering to individuals without access to an oven or preferring a no-bake option.<\/p>\n SERVING SIZE: 1<\/p>\n Amount Per Serving: <\/strong><\/p>\n CALORIES: 60 | TOTAL FAT: 22g | SATURATED FAT: 12g | TRANS FAT: 10g | CHOLESTEROL: 140mg | SODIUM: 24mg | CARBOHYDRATES: 120g | SUGAR: 14g | PROTEIN: 10g<\/p>\n Yes, you can use bottled lime juice if you can’t find or prefer not to use fresh Key Lime juice. However, using fresh juice will give your pie a more vibrant and authentic flavor.<\/p>\n Key Lime juice comes from Key limes, which are smaller and have a slightly different flavor compared to regular Persian limes.<\/p>\n Key Lime juice tends to be more tart and aromatic, which is why it’s commonly used in Key Lime pie recipes.<\/p>\n Absolutely! You can use either a pastry-style pie crust or a graham cracker crust, as the recipe suggests.<\/p>\n Store-bought crusts are convenient and work well for this recipe.<\/p>\n The pie is done when tiny bubbles begin to pop on the surface, usually after 5 to 8 minutes in the oven.<\/p>\n It’s important not to leave it in the oven longer to prevent overcooking, as Key Lime pies are not typically baked for an extended period.<\/p>\n Yes, this pie is great for making ahead of time.<\/p>\n After chilling the pie for at least three hours in the refrigerator, you can keep it covered in the fridge for a day or two before serving.<\/p>\n The chilling time allows the flavors to meld and the pie to set properly.<\/p>\n Yes, you can use regular limes if Key Limes are not available. The flavor will be slightly different, but it will still be delicious.<\/p>\n Absolutely! You can use a store-bought graham cracker crust to save time. Just make sure it’s the appropriate size for a 9-inch pie.<\/p>\n Sweetened condensed milk is a key ingredient in this recipe, providing both sweetness and creaminess.<\/p>\n There isn’t a direct substitute that would yield the same result, so it’s best to use it as listed.<\/p>\n Prebaking the pie crust for a few minutes before adding the filling helps create a barrier between the crust and the filling, reducing the chance of it becoming soggy.<\/p>\n While the traditional recipe involves baking the pie briefly, you could try making a no-bake version by using a premade graham cracker crust and mixing the filling ingredients without baking.<\/p>\n However, the texture and flavor may be slightly different from the baked version.<\/p>\n","protected":false},"excerpt":{"rendered":" Easiest Key Lime Pie Ever Ingredients 9 inch pie crust, pastry style or graham cracker 1 tbsp grated lime zest 3 cups Sweetened condensed milk \u00bd cup sour cream \u00be cup Key Lime juice Instructions Step 1: Preheat the oven to 350* In a large bowl, mix the lime juice, lime zest, sweetened condensed milk […]<\/p>\n","protected":false},"author":1,"featured_media":4640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4639"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4639"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4639\/revisions"}],"predecessor-version":[{"id":4641,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4639\/revisions\/4641"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4640"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Notes:<\/h2>\n
Nutrition Information:<\/h2>\n
Frequently Asked Questions:<\/h2>\n
Can I use bottled lime juice instead of fresh Key Lime juice?<\/h4>\n
What is the difference between Key Lime juice and regular lime juice?<\/h4>\n
Can I use a store-bought pie crust?<\/h4>\n
How can I tell when the pie is done baking?<\/h4>\n
Can I make this pie ahead of time?<\/h4>\n
Can I use regular limes instead of Key Limes for the juice and zest?<\/h4>\n
Can I use a store-bought graham cracker crust for this recipe?<\/h4>\n
Is there a substitute for sweetened condensed milk?<\/h4>\n
How do I prevent the pie crust from getting soggy after baking?<\/h4>\n
Can I make this pie without an oven?<\/h4>\n