Key Lime Pie
A refreshing and tangy Key Lime Pie with a creamy filling and a buttery graham cracker crust, perfect for any gathering.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh key lime juice
- Zest of 2 limes
For Serving
- Whipped cream, for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, blend the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Baking the Crust
- Place the crust in the oven for about 8-10 minutes until lightly browned and fragrant.
Making the Filling
- In another bowl, whisk together the egg yolks and sweetened condensed milk until smooth.
- Incorporate the fresh key lime juice and lime zest, stirring until well combined.
Assembling the Pie
- Pour the filling into the cooled crust and return it to the oven. Bake for an additional 10 minutes until set around the edges.
- Allow the pie to cool at room temperature then refrigerate for at least 2 hours before serving.
Serving
- Slice and serve topped with whipped cream.
Notes
Store leftovers in the refrigerator for up to 3-4 days or freeze individual slices for up to 2 months.