Go Back

Key Lime Pie

Servings: 12

Ingredients

  • For the crust:
  • cups graham cracker crumbs from approximately ¾ pound of graham crackers
  • 4 tablespoons granulated sugar
  • ½ cup 1 stick unsalted butter, melted
  • ¼ teaspoon sea salt
  • For the filling:
  • 4 large egg yolks
  • 1 can 14 ounces sweetened condensed milk
  • cup fresh Key lime juice
  • Grated zest of 1 lime
  • For the topping:
  • 1 cup heavy whipping cream chilled
  • 2 tablespoons confectioners' sugar
  • ½ teaspoon vanilla extract

Instructions

  • Instructions:
  • Prepare the Crust:
  • Preheat your oven to 325°F (163°C).
  • In a food processor, pulse the graham crackers until they form fine crumbs.
  • Transfer the crumbs to a bowl and mix in the granulated sugar, melted butter, and sea salt until well combined.
  • Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
  • Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
  • Prepare the Filling:
  • In a stand mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high speed until fluffy, about 5 minutes.
  • Gradually add the sweetened condensed milk and continue to beat until thickened, approximately 3 to 4 minutes.
  • Reduce the mixer speed to low and slowly incorporate the Key lime juice until just combined.
  • Pour the filling into the cooled crust.
  • Bake the Pie:
  • Bake the pie at 325°F (163°C) for 15 minutes, or until the filling is set but still slightly jiggly in the center.
  • Remove the pie from the oven and place it on a wire rack to cool to room temperature.
  • Once cooled, refrigerate the pie for at least 2 hours to allow it to firm up.
  • Transfer the pie to the freezer until ready to serve. Allow pie to warm up slightly before serving.
  • Prepare the Topping:
  • In a chilled mixing bowl, combine the heavy whipping cream, confectioners' sugar, and vanilla extract.
  • Whip the mixture on medium-high speed until soft peaks form.
  • Serve:
  • Place the whipped cream in a piping bag fitted with a large star tip. Pipe the whipped cream evenly around the outer rim of the chilled pie.
  • For a decorative touch, garnish with additional lime zest or thin lime slices, if desired.