Key Lime Pie
This key lime pie is creamy, tangy, and just plain good. The graham cracker crust is buttery, the filling is smooth, and nothing about it feels too difficult. It’s the kind of pie you can't stop eating.
Servings 8
Equipment
- 1 Pie Pan
Ingredients
Graham Cracker Crust
- 1½ Cups Graham Cracker Crumbs
- ⅓ Cup Sugar
- ½ teaspoon Salt
- 6 Tablespoons Unsalted Butter melted
Key Lime Filling
- 4 Egg Yolks large
- 1 Can Sweetened Condensed Milk 14 ounces
- ½ Cup Fresh Key Lime Juice about 12 key limes
- 1 Tablespoon Key Lime Zest
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
Whipped Cream Topping
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- ½ teaspoon Vanilla Extract
- Key Lime Zest for garnish
Instructions
Crust
- Preheat the oven to 350℉.
- Stir together graham cracker crumbs, sugar, salt, and melted butter until evenly combined.
- Press the graham cracker mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake for 8 minutes. Let it cool while making the filling.
Filling
- Whisk the egg yolks in a large bowl 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 spread evenly.
Baking the Pie
- Bake at 350℉ for 12-15 minutes, until the middle is just set (a slight jiggle is fine).
- Cool the pie at room temperature for 30 minutes, then refrigerate for at least 3 hours until fully set.
Whipped Cream
- Use a mixer to beat the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
Finishing Touches and Serving
- Spread or pipe the whipped cream on top of the pie.
- Garnish with key lime zest if desired.