Key Lime Pie Recipe
Tart and refreshing, served with whipped cream
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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust Preparation
- 1
Make the Graham Cracker Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup or your fingers to make it even.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, combine the sweetened condensed milk, key lime juice, egg yolks, and lime zest. Whisk together until smooth and well combined.
- 5
Pour the Filling
Pour the filling mixture into the cooled graham cracker crust, spreading it evenly.
- 6
Bake the Pie
Bake in the oven at 350°F (175°C) for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow to cool to room temperature.
- 7
Chill the Pie
Once cooled, refrigerate the pie for at least 3 hours, or until chilled.
Whipped Cream Preparation
- 8
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form.
- 9
Serve with Pie
Once the pie is chilled, slice it and serve with a generous dollop of whipped cream on top.