Key Lime Pie
Jump to recipeIngredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/3 cup (80ml) melted butter
- 3 tablespoons (38g) granulated sugar
- 1/4 teaspoon salt
- 1 can (14 ounces / 397ml) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup (120ml) fresh key lime juice
- 1 tablespoon (6g) lime zest
- 1/4 teaspoon vanilla extract
- Whipped cream for serving
- Lime slices for garnish
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- 2
In a small bowl, combine graham cracker crumbs, melted butter, 2 tablespoons of sugar, and salt until the mixture resembles wet sand and holds together when pressed.
- 3
Press the mixture firmly into the bottom and up the sides of a 9-inch (23cm) pie pan, creating an even crust. Bake for 8-10 minutes until lightly golden, then remove and let cool slightly.
- 4
In a medium bowl, whisk together the egg yolks and remaining 1 tablespoon sugar until pale, about 1 minute.
- 5
Add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract to the egg mixture. Whisk until smooth and fully combined, about 2 minutes.
- 6
Pour the filling into the prepared crust, spreading evenly.
- 7
Bake for 12-15 minutes until the filling is set but still slightly jiggly in the very center when gently shaken. The filling should not brown.
- 8
Remove from the oven and cool completely on a wire rack, about 30 minutes.
- 9
Refrigerate for at least 4 hours or preferably overnight until thoroughly chilled and fully set.
- 10
Serve slices topped with whipped cream and garnish with lime slices.