Key Lime Pie is made in a graham cracker crust and garnished with whipped cream and lime zest; the perfect summer pie!
Course Pastry and Pie
Prep Time 15minutes
Cook Time 25minutes
Wait Time 1minute
Total Time 41minutes
Author Creative Culinary
For the crust
11rectangular graham crackers
For the Filling
1 14-ouncecan sweetened condensed milk
4large egg yolks
1Tbspkey lime zest
½cupfresh key lime juiceor regular lime juice
2tablespoonsfresh lemon juice
For the topping
1cupchilled heavy cream
Make the crust
Place rack in the center of oven and preheat to 350°F.
Pulse graham crackers, sugar, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
Bake crust until golden brown and set, 8–10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
Make the Filling
Whisk condensed milk and yolks together in a large bowl. Add lime and lemon juices and whisk until well-combined (mixture will thicken slightly).
Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
Make the Whipped Cream
When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle powdered sugar over cream and continue whipping until it holds stiff peaks.
Dollop or pipe whipped cream around edges and garnish with lime zest.
Pie (without whipped cream topping) can be made, loosely covered, and chilled for up to 2 days.