Creamy Key Lime Pie with Buttery Graham Cracker Crust
Equipment
- a 9-inch (23 cm) pie pan
- hand or stand mixer
Ingredients
For the Key Lime Filling
- 4 large egg yolks
- 1/2 cup fresh key lime juice (120 ml / about 12 key limes)
- 1 tbsp key lime zest or regular lime zest
- 1 can sweetened condensed milk, (14 oz / 396 g)
- 1/8 tsp salt
- 1/2 tsp vanilla extract
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (180 g)
- 6 tbsp unsalted butter, melted (85 g)
- 1/3 cup granulated sugar (65 g)
- 1/2 tsp salt
For the Whipped Cream Topping
- 2 tbsp powdered sugar (15 g)
- 1 cup heavy whipping cream (240 ml)
- 1/2 tsp vanilla extract
- Key lime zest, for garnish
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter, mixing until the texture is evenly moist.
- Firmly press the mixture into the bottom and up the sides of a 9-inch (23 cm) pie pan.
- Bake for 8 minutes, then set aside to cool while you make the filling.
Make the Key Lime Filling
- In a large bowl, whisk the egg yolks until they become slightly thick.
- Add the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt, whisking until smooth and well combined.
- Pour the filling into the cooled crust, spreading it evenly.
Bake the Pie
- Bake at 350°F (175°C) for 12-15 minutes, until the center is set but still has a slight jiggle.
- Allow the pie to cool at room temperature for about 30 minutes, then transfer it to the refrigerator for at least 3 hours or overnight to fully set.
Whip the Cream
- Using a hand or stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Assemble & Serve
- Spread or pipe the whipped cream over the chilled pie.
- For extra flavor and decoration, garnish with key lime zest and a sprinkle of graham cracker crumbs.
- Slice and serve chilled.
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