Easy Classic Key Lime Pie
A refreshing and creamy key lime pie with a buttery crust, perfect for gatherings or a quiet evening at home.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted Use unsalted butter for best flavor.
- 0.25 cups ¼ cup granulated sugar
For the filling
- 1 can 1 can (14 ounces) sweetened condensed milk
- 0.5 cups ½ cup key lime juice, freshly squeezed Fresh is best for flavor.
- 3 large 3 large egg yolks Use at room temperature for best mixing.
- 2 pieces Zest of 2 limes Zest before juicing for the best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake for 7-9 minutes until slightly golden. Remove from oven and let cool.
Filling
- In another bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth and well combined.
Baking
- Pour the filling into the cooled graham cracker crust.
- Bake in the preheated oven for 15 minutes until the filling is set (it should slightly jiggle when shaken).
Cooling
- Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
For the best flavor, serve the pie chilled and consider garnishing with whipped cream or lime zest. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.