Key Lime Pie
A sweet, tangy, and creamy key lime pie with a crisp graham cracker crust. This classic dessert is packed with citrus flavor and balanced with just the right amount of sweetness. Perfect for any occasion, it's a refreshing treat that will impress your guests!
Equipment
- Mixing Bowl
- Whisk
- Pie Dish
- Citrus Juicer
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
Filling
- 1 can sweetened condensed milk (14 oz)
- 4 large egg yolks
- ½ cup fresh key lime juice (about 12 key limes)
- 1 tbsp key lime zest
Topping (Optional)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides.
- Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
- In a large bowl, whisk together sweetened condensed milk and egg yolks until smooth.
- Gradually stir in the key lime juice and zest, mixing until fully combined.
- Pour the mixture into the pre-baked crust and spread evenly.
- Bake at 350°F (175°C) for 15 minutes, or until the filling is just set.
- Remove from the oven and let the pie cool to room temperature. Then transfer to the refrigerator and chill for at least 3 hours (or overnight for the best texture).
- In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie before serving.
- Slice the pie, garnish with extra lime zest or lime slices, and enjoy!
Notes
For a no-bake version, replace the egg yolks with whipped cream and let the pie set in the fridge for at least 4 hours. If you want an extra tart flavor, increase the key lime juice to ¾ cup.