Key Lime Pie Recipe
Our key lime custard in a graham cracker crust with lime zest and whipped cream.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup or your fingers to pack it tightly.
- 3
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Prepare the Key Lime Filling
In a large mixing bowl, whisk together the sweetened condensed milk and key lime juice until well combined.
- 5
Add the egg yolks and lime zest to the mixture, and whisk until smooth.
- 6
Pour the filling into the cooled graham cracker crust, smoothing it out with a spatula.
- 7
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.
- 8
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.
Topping Preparation
- 9
Make the Whipped Cream Topping
In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until it begins to thicken.
- 10
Add the powdered sugar and continue to beat until stiff peaks form.
- 11
Spread or pipe the whipped cream over the chilled pie.
- 12
Garnish with additional lime zest for a pop of color and flavor.
