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Key Lime Pie

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This classic key lime pie has a buttery graham cracker crust, a smooth and tangy lime filling, and a dollop of whipped cream on top. It’s the perfect balance of sweet and tart, and it only takes a few ingredients to make this refreshing dessert shine.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)

  • 1/3 cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the filling:

  • 1 (14 oz) can sweetened condensed milk

  • 4 large egg yolks

  • 1/2 cup key lime juice (fresh or bottled)

  • 1 tbsp key lime zest (optional, for extra zing)

For topping (optional):

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

Instructions

  1. Make the crust:
    Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
    Press into the bottom and up the sides of a 9-inch pie dish.
    Bake for 8–10 minutes, then let cool slightly.

  2. Make the filling:
    In a medium bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and zest until smooth.
    Pour into the cooled crust and spread evenly.

  3. Bake the pie:
    Bake for 15 minutes, or until the filling is just set.
    Let cool to room temperature, then refrigerate for at least 3 hours (or overnight) until fully chilled.

  4. Make whipped cream (optional):
    Beat heavy cream with powdered sugar and vanilla until soft peaks form.
    Top pie with whipped cream just before serving.

Notes

  • Bottled key lime juice works great (look for Nellie & Joe’s brand).

  • For a brighter flavor, don’t skip the zest!

  • Store leftovers in the fridge for up to 3 days.

 

Find it online: https://ukfinda.com/key-lime-pie/