Key Lime Pie
A classic American dessert featuring a graham cracker crust filled with tangy key lime curd and topped with whipped cream.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 3 large egg yolks
- 14 ounces sweetened condensed milk 1 can
- 0.5 cup key lime juice about 10–12 key limes
- 1 teaspoon key lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract
- Optional: Key lime slices or zest for garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes; let cool completely.
- In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and zest until smooth. Pour filling into cooled crust.
- Bake the pie for 15 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let cool to room temperature.
- Refrigerate the pie for at least 4 hours, preferably overnight, to chill thoroughly.
- Just before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled pie and garnish with additional key lime zest or slices if desired.
Notes
For best results, use fresh key lime juice and zest. The pie can be made a day ahead and stored covered in the refrigerator.