Description
A bright, tangy classic with a silky filling and a buttery graham crust, perfect for summer evenings and citrus lovers.
Ingredients
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ¾ cup freshly squeezed key lime juice
- Zest of 2 key limes
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime wedges for garnish
Instructions
- Mix graham crumbs, ⅓ cup sugar, and ½ cup melted butter until crumbs hold together when pressed. Press into a 9-inch pie dish and bake at 350°F (175°C) for 8–10 minutes until golden. Let cool.
- Whisk 4 egg yolks until pale. Add sweetened condensed milk and whisk until smooth. Gradually add key lime juice and fold in zest.
- Pour the filling into the cooled crust and bake for about 15 minutes until the center is jiggly. Let cool at room temperature.
- Refrigerate uncovered for at least 3 hours, preferably overnight, to set.
- Beat heavy cream with powdered sugar until stiff peaks form. Pipe over the pie and garnish with lime wedges.
Notes
Chill overnight for deeper flavors and cleaner slices. Use fresh key limes for best taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: key lime pie, pie, dessert, summer dessert, citrus dessert