Key Lime Pie Recipe
A classic key lime pie topped with whipped cream.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until 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 to help compact it evenly.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth and well combined.
- 5
Fill the Crust
Pour the filling into the cooled graham cracker crust, spreading it evenly.
- 6
Bake the Filling
Bake the pie 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 it cool to room temperature before refrigerating.
Topping Preparation
- 7
Make the Whipped Cream
In a large bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar until soft peaks form.
- 8
Top the Pie
Spread the whipped cream over the cooled pie filling evenly. Use a spatula or the back of a spoon to create swirls.
- 9
Garnish
Sprinkle the lime zest over the whipped cream for garnish. Refrigerate the pie for at least 2 hours before serving.
