Key Lime Pie Recipe
Classic key lime pie with whipped cream
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Ingredients
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Crust
Filling
Whipped Cream Topping
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let cool.
Filling
- 3
Prepare the Filling
In a medium bowl, combine the key lime juice, sweetened condensed milk, and egg yolks. Whisk together until smooth and fully incorporated.
- 4
Fill the Crust
Pour the filling mixture into the cooled graham cracker crust. Spread evenly with a spatula.
- 5
Bake the Pie
Bake the pie in the oven at 350°F (175°C) for 10-15 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature.
Whipped Cream Topping
- 6
Make the Whipped Cream
In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
- 7
Top the Pie
Once the pie has cooled completely, spread the whipped cream topping over the surface of the pie, making sure to cover it evenly.
- 8
Chill and Serve
Refrigerate the pie for at least 2 hours to set the whipped cream. Slice and serve chilled, garnished with lime slices if desired.