Key Lime Pie

Bright, creamy, and irresistibly tangy, this Key Lime Pie is the perfect blend of sweet and citrusy. Nestled in a buttery graham cracker crust and topped with billowy whipped cream, it’s a refreshing treat for any occasion.

Prep Time: 20 mins | Total Time: 10h | Serves: 10

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs, about 12 crackers

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

For the filling:

4 large egg yolks

1 can sweetened condensed milk, 14 oz

1/2 cup key lime juice, freshly squeezed

1 tablespoon lime zest

For the topping:

1 cup cold heavy cream

2 tablespoons powdered sugar

1/2 tablespoon vanilla extract

1 Extra lime zest, for garnish

Instructions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into a 9-inch pie pan, making sure it's even. Bake for 8–10 minutes, until lightly golden. Let cool slightly.

Step 3

In a large bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth. Pour into the cooled crust.

Step 4

Place in the oven and bake for 15 minutes, until just set but slightly wobbly in the center. Let it cool to room temperature, then refrigerate for at least 3 hours (or overnight) to fully set.

Step 5

Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.

Step 6

Spread or pipe the whipped cream over the chilled pie. Garnish with extra lime zest. Slice and enjoy!