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Ingredients
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Crust
Filling
Chantilly Cream
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
Filling
- 3
Prepare the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and well combined.
- 4
Fill the Crust
Pour the filling into the cooled pie crust, spreading it evenly. Bake in the oven at 350°F (175°C) for 15-20 minutes, until the filling is set. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours.
Chantilly Cream
- 5
Make the Chantilly Cream
In a mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat on medium speed until soft peaks form.
- 6
Sweeten the Cream
Add the powdered sugar and vanilla extract to the whipped cream. Continue to beat until stiff peaks form and the mixture is fluffy.
- 7
Serve the Pie
Once the pie has chilled, remove it from the refrigerator. Top with the chantilly cream, spreading it evenly over the pie. Slice and serve chilled.
