Key Lime Pie with Graham Cracker Crust
Ingredients
- For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 10 sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Key Lime Filling
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup key lime juice (freshly squeezed or bottled)
- 1 teaspoon lime zest (optional, for extra zing)
- For the Whipped Cream Topping
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Graham Cracker Crust : Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into a 9-inch pie pan, covering the bottom and sides. Bake crust for 8–10 minutes until lightly golden. Remove and let cool.
- Step 2: Make the Key Lime Filling : In a medium bowl, whisk together sweetened condensed milk and egg yolks until smooth. Stir in key lime juice and lime zest until fully combined.
- Step 3: Assemble and Chill : Pour lime filling into cooled graham cracker crust. Smooth the top with a spatula. Refrigerate for at least 3 hours (or until set).
- Step 4: Prepare the Whipped Cream : In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe whipped cream over the chilled pie just before serving.