Key Lime Cloud Pie
A light and airy key lime pie with a graham cracker crust.
Equipment
- 9-inch pie plate
- Mixer
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tbsp sugar
Filling
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 0.5 cup fresh key lime juice (or bottled)
- 1 tbsp key lime zest
Topping
- 0.75 cup heavy whipping cream
- 2 tbsp powdered sugar
- toasted coconut flakes Optional, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9-inch pie plate.
- Bake for 10 minutes, then let cool completely.
- In a separate bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth.
- In a chilled bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the key lime mixture.
- Pour the filling into the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with toasted coconut flakes, if desired.
Notes
For a tangier pie, use more key lime juice. Ensure the crust is completely cool before adding the filling to prevent it from becoming soggy.