Key Lime Pie

A creamy, tangy Key Lime Pie with a buttery graham cracker crust and silky lime filling, finished with fresh whipped cream.

This classic Key Lime Pie delivers the perfect balance of sweet and tart with a smooth, custardy filling and a crisp graham cracker crust. It is an easy, elegant dessert that chills beautifully and slices cleanly for serving at gatherings, holidays, or warm-weather meals.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 cups sweetened condensed milk
• 4 large egg yolks
• 1/2 cup fresh Key lime juice, or regular lime juice
• 1 tablespoon finely grated lime zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Lime slices or zest, for garnish

Instructions

1. Preheat the oven to 350 F and lightly grease a 9-inch pie dish.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Bake for 8 to 10 minutes, then set aside to cool slightly.
4. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, lime zest, and vanilla extract until smooth and slightly thickened.
5. Pour the filling into the warm crust and spread it evenly.
6. Bake for 12 to 15 minutes, just until the center is set but still has a slight jiggle.
7. Remove from the oven and cool at room temperature for 1 hour.
8. Refrigerate for at least 3 hours, or until fully chilled and firm.
9. Just before serving, whip the heavy cream with the powdered sugar until soft peaks form.
10. Top the chilled pie with whipped cream and garnish with lime slices or extra zest.
11. Slice and serve cold.