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Classic Key Lime Pie

A close-up of a perfect slice of key lime pie, topped with fluffy whipped cream and a sprinkle of lime zest.
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A tangy and sweet key lime pie with a buttery graham cracker crust and a light whipped cream topping. This easy recipe is perfect for summer gatherings and can be made ahead.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup key lime juice
  • 1 teaspoon key lime zest
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely.
  5. In a large bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth.
  6. Pour the key lime filling into the cooled pie crust.
  7. Bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
  8. Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 3 hours, or until firm.
  9. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream over the chilled pie before serving.

Notes

  • For a firmer pie, chill overnight.
  • Garnish with extra lime zest or slices if desired.
  • This pie is a great make-ahead dessert for parties.

Nutrition

Find it online: https://cutcooktaste.com/key-lime-pie-recipe/