Classic Key Lime Pie
This classic key lime pie features a creamy, zesty citrus filling atop a buttery graham cracker crust. It's the perfect refreshing dessert for any occasion.
Equipment
- 1 9-inch pie plate
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp unsalted butter melted
Filling
- 1 can 14 oz sweetened condensed milk
- 3/4 cup freshly squeezed key lime juice
- 3 large egg yolks
Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F to prepare it for baking the crust.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix well until the crumbs are fully coated with butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Place the crust in the preheated oven and bake for 10 minutes. Let it cool while you prepare the filling.
Make the Filling
- In a large mixing bowl, whisk together sweetened condensed milk, key lime juice, and egg yolks until smooth and thickened.
- Pour the filling into the cooled crust, spreading it evenly.
- Place the pie in the oven and bake for 15 minutes, or until the filling is set but still slightly jiggly in the center.
Chill and Serve
- Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours.
- In a mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Top the chilled pie with whipped cream and serve slices garnished with lime zest.
Storage
- Cover the pie with plastic wrap and store in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.
Notes
Pro Tips: For the best flavor, use fresh key lime juice. Let the pie chill thoroughly before serving for clean slices. Ingredient Substitutions: Regular limes can be used if key limes are unavailable. Gluten-free graham crackers are a great crust alternative. How to Serve: Serve chilled with whipped cream and lime zest. Storage & Freshness: Store in the refrigerator for up to 3 days or freeze for up to 2 months. Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld.