Key Lime Pie Recipe
Topped with whipped cream
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it into the crumb mixture until well combined.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until golden brown. Remove and let cool.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, beat the egg yolks until they are thick and pale. Gradually add the sweetened condensed milk, mixing well after each addition.
- 4
Add Key Lime Flavor
Stir in the key lime juice and lime zest until smooth and well combined.
- 5
Pour Filling into Crust
Pour the filling into the cooled graham cracker crust, smoothing it out with a spatula.
- 6
Bake the Pie
Bake the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, until the filling is set. Remove from the oven and allow to cool at room temperature before refrigerating for at least 3 hours.
Topping Preparation
- 7
Make the Whipped Cream
In a medium bowl, whip the heavy cream with an electric mixer on medium speed until soft peaks form.
- 8
Sweeten the Cream
Add the powdered sugar and vanilla extract, then continue to whip until stiff peaks form.
- 9
Top the Pie
Spread the whipped cream over the chilled key lime pie evenly or pipe it decoratively on top.