Are you craving a taste of sunshine? Look no further than this vibrant and refreshing Blonde Giraffe Key Lime Pie! This isn't your grandma's key lime pie; it's a lighter, brighter, and incredibly easy-to-make version, perfect for a weeknight dessert or a special occasion. The creamy, tangy filling is balanced beautifully by a buttery, melt-in-your-mouth graham cracker crust. This recipe is a perfect blend of homemade cooking with incredibly delicious results – get ready to impress!
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Key Lime Filling:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup Key lime juice (about 6-8 limes) – freshly squeezed is best!
- 2 large eggs
- 1 teaspoon lime zest
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- Bake for 8-10 minutes, or until lightly golden brown. Let cool completely on a wire rack.
Making the Key Lime Filling:
- In a large bowl, whisk together the sweetened condensed milk, Key lime juice, eggs, and lime zest until smooth and well combined. Make sure there are no lumps!
- Pour the filling into the cooled graham cracker crust.
- Place the pie in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the pie plate (this creates a water bath, preventing cracks).
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the filling is just set around the edges. The center might still jiggle slightly – that's okay!
- Remove from the oven and let cool completely on a wire rack. This is crucial for preventing a runny pie.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
Tips for the Best Key Lime Pie:
- Fresh is Best: Using freshly squeezed Key lime juice makes a world of difference in the flavor of your pie. Store-bought juice often lacks the vibrant tang.
- Don't Overbake: Overbaking can result in a tough crust and a curdled filling. Start checking for doneness around the 15-minute mark.
- Water Bath is Key: The water bath helps create a gentle baking environment, preventing cracks in the filling.
- Patience is a Virtue: Allowing the pie to cool and chill completely is essential for a firm, delicious pie.
Variations:
- Add Whipped Cream: Top with freshly whipped cream just before serving for extra indulgence.
- Garnish with Lime Zest: A sprinkle of lime zest adds a beautiful touch and enhances the citrus aroma.
- Chocolate Crust: For a decadent twist, try a chocolate graham cracker crust.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350
- Fat: Approximately 20g
- Saturated Fat: Approximately 12g
- Cholesterol: Approximately 40mg
- Sodium: Approximately 100mg
- Carbohydrates: Approximately 40g
- Sugar: Approximately 30g
- Protein: Approximately 3g
This easy recipe for a Blonde Giraffe Key Lime Pie is perfect for anyone looking for a quick dinner idea or a delicious dessert. This healthy and satisfying dish is sure to be a crowd-pleaser! Enjoy!