Key Lime Pie Recipe
A refreshing dessert featuring a tangy key lime filling nestled in a buttery graham cracker crust, topped with fluffy whipped cream.
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Ingredients
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General
Graham Cracker Crust
Key Lime Filling
Whipped Cream Topping
Method
Graham Cracker Crust
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) to get it ready for baking the crust.
- 2
Prepare Crust Mixture
In a medium bowl, combine 1 and 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until the crumbs are evenly moistened.
- 3
Press into Pan
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon or the bottom of a measuring cup.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes. Remove and allow to cool while you prepare the filling.
Key Lime Filling
- 5
Mix the Filling
In a medium bowl, whisk together 3 large egg yolks until slightly thickened. Gradually add one 14-ounce can of sweetened condensed milk and mix until combined. Stir in 1/2 cup of freshly squeezed key lime juice and 1 tablespoon of key lime zest until smooth.
- 6
Fill the Crust
Pour the key lime filling into the cooled graham cracker crust. Smooth out the top with a spatula.
- 7
Bake the Pie
Return the pie to the oven and bake at 350°F (175°C) for 15 minutes, or until the filling is set but still slightly jiggly in the center.
- 8
Cool and Chill
Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 3 hours or until fully chilled and firm.
Whipped Cream Topping
- 9
Whip the Cream
In a large bowl, beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until soft peaks form.
- 10
Top the Pie
Dollop or pipe the whipped cream over the chilled pie before serving.
