Key Lime Pie
Desserts · Serves 8 · Prep 25 min · Cook 27 min · Total 52 min
Tart, creamy and cool, with a buttery graham cracker crust that stays crisp. Fresh lime juice is what makes it taste bright, so skip the bottled kind if you can. It wants a few hours in the fridge, which makes it an easy one to finish early.
Ingredients
The Crust
- 1 1/2 cup graham cracker crumbs (about 10 full sheets)
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 pinch salt
The Filling
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh key lime or regular lime juice
- 1 tbsp finely grated lime zest
To Serve
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 lime, sliced thin, for garnish
Steps
The Crust
- Heat the oven to 350°F. Stir the graham crumbs, sugar, melted butter and salt until evenly moistened, then press firmly over the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
- Bake until fragrant and a shade darker, 10 to 12 minutes. Let cool on a rack at least 20 minutes.
The Filling
- Whisk the egg yolks and lime zest for 1 minute until pale. Whisk in the condensed milk, then the lime juice, and keep whisking until the mixture thickens slightly.
- Pour into the cooled crust and bake until the edges are set and the center still jiggles, 15 to 17 minutes. Cool on a rack 1 hour, then refrigerate until fully chilled and firm, at least 3 hours.
To Serve
- Whip the cream with the powdered sugar to soft peaks. Top slices or the whole pie with the cream and lime slices.