Key Lime Pie
A no-fuss Florida classic: a buttery graham cracker crust filled with a tangy-sweet custard of key lime juice, egg yolks, and sweetened condensed milk, topped with billowy whipped cream. Bright, creamy, and refreshingly tart.
By YumYum Editorial · American Comfort
Prep: 20 min · Cook: 15 min · Total: 35 min · Serves 8
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 2/3 cup key lime juice (fresh or bottled)
- 1 tablespoon lime zest, plus more for garnish
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden, then cool slightly.
- Whisk egg yolks in a bowl until slightly pale, then whisk in the sweetened condensed milk until smooth.
- Add the key lime juice and lime zest, whisking until fully combined and slightly thickened.
- Pour the filling into the warm crust and bake for 15 minutes, until the edges are set but the center still jiggles slightly.
- Cool the pie to room temperature, then refrigerate for at least 4 hours, or until fully chilled and set.
- Just before serving, whip the heavy cream with powdered sugar and vanilla to soft peaks.
- Top the chilled pie with whipped cream and a sprinkle of lime zest before slicing.