Classic Key Lime Pie (Print version)
A tart, creamy Classic Key Lime Pie with a buttery graham cracker crust and fresh whipped cream.
# Ingredients:
For the graham crust
01 -
1 1/2 cups (150 g) graham cracker crumbs
02 -
1/4 cup (50 g) granulated sugar
03 -
6 tablespoons (85 g) unsalted butter, melted
04 -
1/8 teaspoon fine salt
For the key lime filling
05 -
1 can (14 oz or 397 g) sweetened condensed milk
06 -
4 large egg yolks
07 -
1/2 cup (120 ml) key lime juice, fresh or bottled
08 -
1 tablespoon finely grated lime zest
09 -
1/8 teaspoon fine salt
For the whipped cream
10 -
1 cup (240 ml) cold heavy whipping cream
11 -
2 tablespoons powdered sugar
12 -
1/2 teaspoon vanilla extract
13 -
Thin lime slices or extra zest, for garnish
# Instructions:
01 -
Preheat the oven to 350°F. Set a rack in the center of the oven.
02 -
Mix graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie plate.
03 -
Bake the crust for 9-10 minutes, until lightly golden and fragrant. Let it cool for 10 minutes while you make the filling.
04 -
Whisk sweetened condensed milk, egg yolks, key lime juice, lime zest, and salt until smooth and slightly thickened.
05 -
Pour the filling into the warm crust. Bake for 15-17 minutes, until the edges are set and the center still has a gentle wobble.
06 -
Cool the pie on a rack for 1 hour, then refrigerate for at least 3 hours or overnight before topping.
07 -
Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. Spoon or pipe over the chilled pie and garnish with lime slices or zest.
# Good to know:
01 -
Chill at least 3 hours for clean slices.
02 -
The filling should be pale yellow, not green.
03 -
Best served cold the day it is topped with whipped cream.