Description
This classic Key Lime Pie features a crisp graham cracker crust, a smooth and tangy key lime filling, and a fluffy whipped cream topping. Perfectly balanced with zesty lime flavor and a hint of sweetness, this chilled dessert is ideal for summer gatherings or any time you crave a refreshing treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 3 large egg yolks
- Zest of 1 key lime (optional, for extra flavor)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and vanilla extract until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden and set. Remove from the oven and let cool while you prepare the filling.
- Make the Filling: In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and well combined. For extra lime flavor, add the zest of one key lime. Pour the filling into the cooled graham cracker crust.
- Bake the Pie: Bake the pie in the oven for 15-17 minutes, until the filling is set and slightly puffed around the edges but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature. Once cooled, transfer the pie to the refrigerator and chill for at least 3 hours or overnight for best texture.
- Make the Whipped Cream Topping: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe the whipped cream over the chilled pie for a decorative finish.
- Serve: Slice and serve the Key Lime Pie chilled. Garnish with additional lime zest or lime slices if desired.
Notes
- Use fresh key lime juice for the most authentic flavor, but bottled juice works well in a pinch.
- Chilling the pie overnight improves the texture and flavor development.
- You can prepare the crust and filling a day ahead and assemble before baking.
- For a decorative touch, pipe the whipped cream topping using a star tip.
- Store leftover pie in the refrigerator and consume within 3 days for best freshness.
