Key Lime Pie
A classic Key lime pie with a buttery graham cracker crust, tangy lime filling, and a cloud of whipped cream on top. Easy to make and perfect for any occasion.
- Total time
- 45 min
- Servings
- 8
- Calories
- 420
- Protein
- 7g
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp butter, melted
- 14 oz sweetened condensed milk
- 3 egg yolks
- ½ cup key lime juice
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- 1
Preheat oven to 350°F. In a bowl, mix 1.5 cups graham cracker crumbs with 6 tbsp melted butter until moistened. Press firmly into a 9-inch pie dish, covering bottom and sides.
- 2
Bake crust for 8-10 minutes until lightly golden and fragrant. Let cool slightly while making filling.
- 3
In a large bowl, whisk 14 oz sweetened condensed milk with 3 egg yolks until smooth. Gradually whisk in 1/2 cup key lime juice; mixture will thicken.
- 4
Pour filling into warm crust. Bake for 15 minutes until edges are set but center jiggles slightly. Cool completely, then refrigerate at least 2 hours until firm.
- 5
Before serving, beat 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Spread or pipe over chilled pie. Slice and serve cold.
Tools you’ll need
- 9-inch pie dish
- mixing bowls
- whisk
- electric mixer (optional)
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