Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 (14 ounce / 400g) can sweetened condensed milk
  • ½ cup (120ml) Key lime juice (freshly squeezed if possible)
  • 4 large egg yolks
  • 1 teaspoon (5ml) lime zest, finely grated
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the mixture firmly into the bottom and up the sides of the pie plate.
  3. Chill the crust in the refrigerator for at least 30 minutes.
  4. Preheat oven to 350°F (175°C).
  5. Bake the crust for 8-10 minutes, or until lightly golden. (Omit this step for a no-bake crust.)
  6. Let cool completely.
  7. In a mixing bowl, whisk together sweetened condensed milk, Key lime juice, egg yolks, and lime zest until smooth.
  8. Pour the filling into the prepared crust.
  9. Bake in the preheated oven for 15-18 minutes, or until the filling is set but still slightly jiggly.
  10. Let the pie cool completely at room temperature.
  11. Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.
  12. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  13. Top the chilled pie with whipped cream (if using).
  14. Garnish with lime zest or lime slices.
  15. Serve chilled and enjoy this key lime pie recipe!