Key Lime Tart
This creamy Key Lime Tart features a buttery graham cracker crust and a tangy citrus filling for a bright, refreshing dessert that can also be made as a traditional pie.
Servings: 8
Calories: 475kcal
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons butter melted
For the Key Lime Filling
- 4 large egg yolks
- 14 ounces sweetened condensed milk
- ½ cup fresh key lime juice about 12 key limes
- 1 tablespoon lime zest
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Key lime zest for garnish
Instructions
- Preheat oven to 350°F.
- In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake for 8 minutes, then let cool while preparing the filling.
- In a large bowl, whisk the egg yolks until slightly thickened.
- Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth.
- Pour the filling into the cooled crust and smooth the top.
- Bake at 350°F for 12-15 minutes, until the center is just set (a slight jiggle is fine).
- Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until fully set.
- Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Spread or pipe the whipped cream on top of the chilled pie.
- Garnish with key lime zest and extra graham cracker crumbs if desired.
Nutrition
Calories: 475kcal | Carbohydrates: 52g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 356mg | Potassium: 271mg | Fiber: 1g | Sugar: 42g | Vitamin A: 963IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 1mg
