Key Lime Pie
A tart, custardy Florida classic with a bright lime filling in a buttery graham cracker crust, topped with whipped cream. Tangy, sweet, and refreshing.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tbsp unsalted butter, melted
- 28 oz sweetened condensed milk
- 1/2 cup fresh key lime juice
- 2 tsp key lime zest, finely grated
- 4 large egg yolks
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar (for topping)
Instructions
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1
Preheat oven to 350°F (175°C).
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2
Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar (for crust), and 6 tbsp melted unsalted butter together. Press into a 9-inch pie dish. Bake for 8 minutes until just golden. Let cool slightly.
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3
In a bowl, whisk together 28 oz sweetened condensed milk, 1/2 cup fresh key lime juice, 2 tsp finely grated key lime zest, and 4 large egg yolks until smooth.
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4
Pour the filling into the warm crust. Bake for 15 minutes until the filling is set but still has a slight jiggle in the center.
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5
Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled and firm.
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6
Just before serving, whip 1 cup cold heavy whipping cream with 2 tbsp powdered sugar (for topping) to soft peaks. Spread or pipe over the chilled pie.
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7
Garnish with extra lime zest if desired. Slice and serve cold.