Description
A creamy, tangy, and refreshing pie with a buttery graham cracker crust and a smooth key lime filling, topped with fluffy whipped cream. This easy and delicious dessert is perfect for warm weather and tropical-inspired treats.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup key lime juice (fresh or bottled)
- 1 tsp lime zest
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Lime zest (for garnish)
Instructions
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Make the Crust: Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
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Bake for 10 minutes, then remove from the oven and let cool.
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Make the Filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth.
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Pour the filling into the cooled crust and bake for 15-17 minutes, or until the center is just set but slightly jiggly.
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Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) to fully set.
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Make the Topping: In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Spread or pipe the whipped cream over the chilled pie and garnish with lime zest.
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Slice and serve chilled for the best flavor.
Notes
- For authentic flavor, use fresh key lime juice, but bottled key lime juice works as a substitute.
- Chill the pie overnight for the best texture and flavor.
- Store leftover pie covered in the refrigerator for up to 3 days.
