Key Lime Pie
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- 3
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to pack it tightly.
- 4
Bake the crust for 10 minutes until lightly golden. Remove and let cool while preparing the filling.
- 5
In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and well combined.
- 6
Add the fresh key lime juice and lime zest to the mixture. Whisk vigorously for 2-3 minutes until the filling thickens slightly.
- 7
Pour the lime filling into the pre-baked graham cracker crust, spreading it evenly.
- 8
Bake for 15 minutes until the filling is just set but still has a slight jiggle in the center.
- 9
Remove from oven and let cool to room temperature for 1 hour, then refrigerate for at least 3 hours or overnight.
- 10
Before serving, prepare the whipped cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- 11
Top each slice with a generous dollop of whipped cream and garnish with additional lime zest if desired.
- 12
Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
Chef's Note
"This classic Key Lime Pie strikes the perfect balance between tart and sweet, with a buttery graham cracker crust that complements the silky filling beautifully. Don't skip the fresh key lime juice—it makes all the difference in achieving that authentic Florida sunshine flavor."
