Description
A zesty, creamy key lime pie with a crunchy graham cracker crust and fluffy whipped cream topping. Bright, refreshing, and full of citrus flavor, this classic dessert is the perfect blend of tart and sweet.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup key lime juice
- 1 tablespoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Set out a 9-inch pie dish.
- Mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press into the pie dish.
- Bake crust for 10 minutes. Let cool slightly.
- In a bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth.
- Pour filling into crust. Bake for 15 minutes or until the center is just set.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe over chilled pie.
- Garnish with extra lime zest or slices and serve chilled.
Notes
- Use fresh key lime juice for best flavor.
- Chill the pie overnight for a firmer set and deeper flavor.
- Dip knife in warm water for clean slices.
- Don’t overbake—the center should jiggle slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg