Key Lime Pie Recipe

Prepare the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Stir until the mixture resembles wet sand.

Form the Crust

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Make sure it's evenly distributed and compact.

Bake the Crust

Bake the crust in the preheated oven for 8-10 minutes or until golden brown. Remove from the oven and allow to cool while preparing the filling.

Mix the Filling

In a large bowl, combine the sweetened condensed milk, key lime juice, egg yolks, and lime zest. Whisk together until smooth and well combined.

Fill the Crust

Pour the filling mixture into the cooled graham cracker crust, spreading it evenly.

Bake the Filling

Bake in the oven at 350°F (175°C) for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.

Chill

Refrigerate the pie for at least 3 hours or until thoroughly chilled.

Whip the Cream

In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks form.

Add Sugar and Vanilla

Gradually add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form.

Fold in Pecans

Gently fold in the chopped pecans until evenly distributed throughout the whipped cream.

Top the Pie

Once the pie is chilled, spread the pecan whipped cream generously over the top of the pie.

Garnish

Optionally, you can garnish with additional lime zest and chopped pecans for presentation.