Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Key Lime Pie for Two Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 46 reviews

  • Author: Amina
  • Total Time: 5 hours (including chilling time)
  • Yield: 2 servings

Description

This Key Lime Pie for Two recipe is a delightful single-serving dessert perfect for small gatherings or intimate occasions. Featuring a zesty lime-flavored filling nestled in a buttery graham cracker crust, topped with light and fluffy whipped cream, this pie offers a refreshing balance of tartness and sweetness. The recipe uses simple ingredients and a split baking method to create perfectly portioned mini tarts with a creamy texture and bright citrus flavor.

Ingredients

Filling

  • 2 large egg yolks
  • 2 tsp grated lime zest (from two regular limes)
  • 1/4 cup lime juice
  • 2/3 cup sweetened condensed milk

Crust

  • 1/2 cup graham cracker crumbs (from 4 whole graham crackers)
  • 2 tbsp unsalted butter (melted and cooled)
  • 4 tsp granulated sugar

Topping

  • 1/4 cup heavy cream (chilled)
  • 2 tsp confectioners’ sugar
  • 1/8 tsp vanilla extract (clear)

Instructions

  1. Prepare Filling: Whisk the egg yolks and lime zest together in a medium bowl for about one minute until well combined and slightly thickened.
  2. Combine Filling Ingredients: Gradually whisk in the sweetened condensed milk until the mixture is smooth and creamy, then whisk in the fresh lime juice. Cover the mixture and let it sit at room temperature for about 30 minutes to thicken.
  3. Preheat Oven: Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C).
  4. Make Crust Mixture: In a separate bowl, sprinkle the melted cooled butter and granulated sugar over the graham cracker crumbs. Mix thoroughly until the crumbs resemble wet sand.
  5. Form Crust: Press the crumb mixture into two 4-3/4 inch mini tart pans or a single 6-inch pie plate, pressing firmly into the sides with the back of a spoon to create an even crust.
  6. Bake Crust: Bake the crusts until they just start to brown, about 10 minutes for mini tart pans or 15 minutes if using one pie plate. Transfer to a wire rack to cool but keep the oven on.
  7. Bake Filling: Pour the thickened lime filling into the warm crusts and bake at 325°F for about 15 minutes, or until the center is firm but still jiggles slightly when moved.
  8. Cool Pie: Remove baked pies from oven and cool on a wire rack for about one hour. Cover loosely with plastic wrap and refrigerate for at least 3 hours until the filling is fully chilled and set.
  9. Make Whipped Cream Topping: Using a hand mixer set at medium-low speed, beat the heavy cream, confectioners’ sugar, and vanilla extract in a medium bowl until foamy, about one minute. Increase the speed to high and continue beating until soft peaks form, about 1 to 3 minutes.
  10. Decorate and Serve: Pipe or spread the whipped cream attractively over the chilled pie tops and serve immediately for a fresh, zesty treat.

Notes

  • For best results, use fresh lime juice and zest from ripe limes to enhance the pie’s citrus flavor.
  • If mini tart pans are unavailable, a single 6-inch pie plate can be used, adjusting baking time accordingly.
  • The filling must be allowed to thicken both at room temperature and in the refrigerator for proper texture.
  • Whipped cream topping should be made fresh right before serving for the best presentation and texture.
  • Ensure the oven is preheated and maintained at 325°F for even baking of crust and filling.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/key-lime-pie-for-two-recipe/