Key Lime Pie Recipe

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs and granulated sugar.

Add the melted butter to the mixture and stir until well combined, resembling wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool.

In a large mixing bowl, whisk together the sweetened condensed milk and key lime juice until smooth.

Add the egg yolks to the mixture and whisk until fully combined and smooth.

Pour the filling into the cooled crust.

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.

Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.

In a clean mixing bowl, add the heavy whipping cream.

Using an electric mixer, beat the cream on medium speed until it begins to thicken.

Add the powdered sugar and vanilla extract, then continue to beat on high speed until stiff peaks form.

Keep the whipped cream refrigerated until you're ready to serve the pie.

Once the pie is fully chilled, slice it into wedges.

Top each slice with a generous dollop of whipped cream before serving.

Optional: Garnish with lime slices or zest for extra flavor and presentation.