Key Lime Pie Recipe
Classic 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
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated and 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. Use the bottom of a measuring cup or your fingers to create an even layer.
- 3
Pre-bake the crust
Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 4
Mix the egg yolks
In a large mixing bowl, whisk together the egg yolks until they are light and frothy.
- 5
- 6
Incorporate lime juice and zest
Slowly mix in the key lime juice and key lime zest, whisking until the filling is smooth and creamy.
- 7
Pour the filling into the crust
Pour the lime filling into the cooled graham cracker crust, spreading it evenly.
- 8
Bake the pie
Bake in the oven at 350°F (175°C) for 10-15 minutes, until the filling is set but still slightly jiggly in the center. Remove from oven and let cool to room temperature.
Topping Preparation
- 9
Whip the cream
In a mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip on medium-high speed until stiff peaks form.
- 10
Top the pie
Once the pie has cooled completely, spread or pipe the whipped cream over the top of the filling evenly.
- 11
Chill and serve
Refrigerate the pie for at least 2 hours before serving to allow it to set. Slice and enjoy!
