Key Lime Pie Recipe
Tangy key lime pie with a graham cracker crust.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the 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 oven and let cool.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, whisk together the key lime juice, sweetened condensed milk, egg yolks, and lime zest until well combined and smooth.
- 4
Pour the filling
Pour the filling into the cooled graham cracker crust, spreading it evenly.
- 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 cool to room temperature.
Topping Preparation
- 6
Whip the cream
In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until it begins to thicken. Gradually add powdered sugar and continue whipping until soft peaks form.
- 7
Garnish the pie
Spread or pipe the whipped cream over the cooled pie and sprinkle the top with lime zest for garnish.
Final Steps
- 8
Chill and serve
Refrigerate the pie for at least 2 hours before serving to allow it to set fully. Slice and enjoy your tangy key lime pie!