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Creamy Key Lime Pie

Creamy Key Lime Pie

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Ingredients
  

For the Graham Cracker Crust

  • 1 ½ cups 180 g graham cracker crumbs
  • ⅓ cup 65 g granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons 85 g unsalted butter, melted

For the Key Lime Filling

  • 4 large egg yolks
  • 1 can 14 oz / 396 g sweetened condensed milk
  • ½ cup 120 ml fresh key lime juice (about 12 key limes)
  • 1 tablespoon key lime zest or regular lime zest
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

For the Whipped Cream Topping

  • 1 cup 240 ml heavy whipping cream
  • 2 tablespoons 15 g powdered sugar
  • ½ teaspoon vanilla extract
  • Key lime zest for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan. Bake for 8 minutes, then let cool while preparing the filling.
  • In a large bowl, whisk the egg yolks until slightly thickened. Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth. Pour the filling into the cooled crust and smooth the top.
  • Bake at 350°F (175°C) for 12-15 minutes, until the center is just set (a slight jiggle is fine). Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
  • Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
  • Spread or pipe the whipped cream on top of the chilled pie. Garnish with key lime zest and extra graham cracker crumbs if desired. Slice, serve, and enjoy!