Description
This classic key lime pie has a buttery graham cracker crust, a smooth and tangy lime filling, and a dollop of whipped cream on top. It’s the perfect balance of sweet and tart, and it only takes a few ingredients to make this refreshing dessert shine.
Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
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1/3 cup granulated sugar
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6 tbsp unsalted butter, melted
For the filling:
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1 (14 oz) can sweetened condensed milk
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4 large egg yolks
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1/2 cup key lime juice (fresh or bottled)
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1 tbsp key lime zest (optional, for extra zing)
For topping (optional):
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1/2 tsp vanilla extract
Instructions
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Make the crust:
Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press into the bottom and up the sides of a 9-inch pie dish.
Bake for 8–10 minutes, then let cool slightly. -
Make the filling:
In a medium bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and zest until smooth.
Pour into the cooled crust and spread evenly. -
Bake the pie:
Bake for 15 minutes, or until the filling is just set.
Let cool to room temperature, then refrigerate for at least 3 hours (or overnight) until fully chilled. -
Make whipped cream (optional):
Beat heavy cream with powdered sugar and vanilla until soft peaks form.
Top pie with whipped cream just before serving.
Notes
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Bottled key lime juice works great (look for Nellie & Joe’s brand).
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For a brighter flavor, don’t skip the zest!
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Store leftovers in the fridge for up to 3 days.